This creamy, spicy-sweet dip will be loose and pourable when warm, but it will thicken once fully chilled. We love to pair it with leftover roast or rotisserie chicken, jammy eggs, cucumber spears, and roasted sweet potatoes for the perfect (desk-friendly) lunch. This dish is part of the Bon Appétit Guide to Actually Enjoying Your Lunch at Work. Find more recipes, tips, and tricks here.
Recipe information
Yield
Makes about 1 pint
Ingredients
1
¼
1
½
3
1
1
Preparation
Step 1
Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to bottom of saucepan and is very fragrant, 2–3 minutes.
Step 2
Whisk in coconut milk and bring to a simmer. Continue to cook, whisking occasionally, until mixture turns darker in color and is slightly reduced, about 3 minutes. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. Season to taste with salt; it should be well seasoned since the things you are dipping in it may not be (i.e., boiled eggs, cukes, etc.). Let cool to room temperature, then transfer to an airtight portable container and chill.
Step 3
Do Ahead: Dip can be made 4 days ahead. Keep chilled.
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Reviews (47)
Back to TopFew years later and this recipe still is amazing! So simple to make on a weekend and have for the week, would maybe add in some chili flake for even more spice! This is my favorite meal prep lunch I have found on the Internet
Julia
Seattle, WA
4/17/2023
Absolutely loved it! Have had it on noodles, cucumber spears and sweet potatoes (as above), vegetable rice bowl, etc. Can't imagine why the person who was complaining would have thought that a peanut sauce with curry paste and fish sauce would be appropriate for a child's lunch though. Perhaps she/he thought that 'desk friendly' meant school desk?
Anonymous
Victoria, BC
2/11/2022
This recipe is great for satay! Need to try with other things!! Can't wait!! Agree that it doesn't say it's for a kids lunch, definately a lunch at work or just because!!
Anonymous
Boston. MA
9/18/2021
Love this recipe! It's perfect as a dip and even better as a sauce for just about anything. I usually make a half recipe and it's the right amount for us. I may try subbing the fish sauce with soy next time just to lessen that pungency but overall, love it To the person complaining that this is not a lunch recipe for kids - most gourmet recipes aren't so make what is practical for you & maybe just review the recipe next time lol
Anonymous
St. Louis, MO
8/29/2021
I’m beginning to wonder if anyone who created most of these Lunch recipes, ACTUALLY have children in School! Messy marinara soaked meatballs are awful for younger kids who tend to dribble and drop foods, stains abound! Tuna Salad becomes pungent in a lunchbox, there’s nothing worse than opening your box and being the kid with the “stinky fishy” sandwich, even if they like tuna at home they don’t want some classmates getting grossed out. LASTLY... MANY SCHOOLS ARE NUT FREE ZONES due to potential allergies of other kids, which could mean your child’s lunch is hitting the trash and they get stuck with a lunch tray they won’t eat.
Anonymous
Eastern, KY
3/19/2021
This was OUT OF FRICKIN CONTROL! Delicious. Made exactly as listed - I used Maesri red curry paste. We recreated the plate and were not disappointed! Came together really quick and was a great thing for a "fancy" weekend lunch, threw everything on a cutting board so we could snack and watch a movie - fantastic. Cucumbers, some thin sliced marinated tofu, roasted sweet potato, 8 minute eggs, some cold rotisserie chicken - damn! Very good and also so much protein. Can't wait to put leftover sauce on every bite of food I eat until it's gone, it's delicious.
kmarxmarx
chicago, il
2/20/2021
This dish brings excitement and fun to the table. The dip is complexly flavourful-but still peanut forward and pairs well with so many foods.
sheak
Toronto, ON
8/13/2020