Preparation info
  • Makes about

    3 cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

This dip has greeted customers at Vong since Day One.

Serve it warm, with thick, square, and sweet rice crackers, such as Westbrae Rice Cakes (sold at natural foods stores), or raw vegetables.

Ingredients

  • cups roasted unsalted peanuts
  • 1 tablespoon peanut oil
  • 1 tea

Method

  1. Place the peanuts in a food processor and pulse until crushed; be careful not to puree them.
  2. Place the peanut oil in a medium saucepan over medium heat; add the curry paste and whisk for 30 seconds. Whisk in the sugar and coconut milk and cook over medium-low heat, whisking, until smooth and thick, about 5 minutes. Do not boil. Add the crushed peanuts.