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Peanut Sauce Fondue

Move over, chocolate. Say gouda day to cheese. Chef and Restauranteur Arnold Myint (Top Chef) brings a Southeast Asian twist to our beloved fondue, and it’s perfect for date night — or any night, really.

Peanut Sauce Fondue
Serves 4

Ingredients

For the peanut sauce:
1 cup creamy peanut butter
1 (15-ounce) coconut milk
3 tablespoons red curry paste
1/4 cup granulated sugar
1/2 tablespoon lime juice
2 tablespoons fish sauce (or 1 tablespoon kosher salt)
4 kaffir lime leaves, chiffonaded, or 1 teaspoon lime zest, plus more for garnish
Scallions, cut on the bias, for garnish
Chopped peanuts, for garnish

For serving:
Grilled chicken on skewers
Grilled shrimp on skewers
Cooked asparagus
Cooked potatoes
Grilled bread

Directions

1. Make the peanut sauce: In a small saucepan over medium heat, whisk together peanut butter, coconut milk, curry paste, sugar, lime juice, fish sauce, and lime leaves until well combined and warmed through, being careful not to overheat or the sauce may break. Transfer to a heatproof bowl and garnish with lime leaves, scallions, and peanuts.

2. Serve with chicken, shrimp, asparagus, potatoes, and bread for dipping.

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