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Coconut Curry Dressing
Course: DressingsCuisine: AsianDifficulty: EasyServings8
servingsPrep time2
minutesCalories125
kcalThis Coconut Curry Dressing is a quick and easy, Asian-inspired recipe that transforms ordinary salads into extraordinary meals. Combining the rich creaminess of coconut milk with the savory crunch of peanuts and the warm spice of curry, this dressing offers a complex flavor profile that’s both satisfying and unique. Ready in just minutes using a high-performance blender, it’s a versatile condiment that can elevate a variety of dishes beyond just salads. The recipe’s simplicity and bold taste make it an excellent choice for both everyday meals and impressing dinner guests, proving that homemade dressings can be both convenient and restaurant-quality delicious.
Ingredients
1 cup (240 ml) canned coconut milk
1 cup (125 g) dry roasted peanuts
1 garlic clove
3/4 whole lime, peeled
1.5 teaspoons (3 g) curry powder
1/2 teaspoon (1 g) salt
1 Tablespoon (20 g) Sriracha
Directions
- Add all ingredients to a high-performance blender in the order listed.
- Blend for 2 minutes until smooth.
- Pour over salad or store in an airtight container.
Notes
- Pairs well with salads containing kale, red cabbage, mango, carrots, cilantro, lime, and crunchy peanuts.
- Also complements our Detox Salad recipe.
Thank you chef
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7 responses to “Coconut Curry Dressing”
(I used the Vitamix ONE to make the dressing.) I had been looking for a good, simple Thai curry dressing and this fits the request! Very tasty and will definitely keep this one in the rotation.
So glad this one worked for you! The Vitamix ONE is an awesome machine for making dressings.
How long does the ‘dressing’ last for? Thinking of pairing with coconut rice and asparagus but know I will have plenty left over.
Hi Sarah, can you recommend replacement for peanuts? .
We usually keep homemade dressings in a sealed container for 7-10 days refrigerated.
Tiffany, you can try cashews, but the flavor of the peanut plays a pretty key role here.
What kind of coconut milk is used? Is it the kind in a can or the kind that replaces regular milk in the larger rectangle cartons? TIA!
Hi Sarah, the coconut milk is the kind you get in a can. You want that thickness. We buy the low-fat version otherwise it’s kind of a calorie bomb.
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