Thai Roasted Peanut and Dried Shrimp Dip
A savory, aromatic Thai-inspired dip combining roasted peanuts and dried shrimp with coconut milk, fish sauce, and Thai chilies. The peanuts are toasted until fragrant, then ground into a coarse paste and folded with creamy coconut milk and umami-forward seasonings. Serve warm or at room temperature with fresh vegetables, crackers, or as a condiment for grilled meats and fish.
- Prep
- 10 min
- Cook
- 15 min
- Wait
- 5 min
- Total
- 30 min
- Makes
- 1½ cups (360 ml) dip, serves 8 as an appetizer
Steps
Before you start
- Measure out all ingredients before roasting
- Have a food processor or mortar and pestle ready
- Preheat oven to 325°F (160°C)
Roast peanutsOven 325°F / 165°C
- Spread raw peanuts on a baking sheet in a single layer.
- Roast at 325°F (160°C) for 12–15 minutes, stirring halfway through, until fragrant and light golden (do not allow them to brown deeply or they will taste bitter).
- The skins may loosen slightly.
- Remove and let cool for 2–3 minutes.
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Ready when: Peanuts are fragrant and light golden in color, not dark
Tip: Do not skip roasting—it deepens the flavor and reduces raw aftertaste. Check halfway through to ensure even toasting.
Toast dried shrimp
- In a small skillet over medium heat, toast the chopped dried shrimp for 2–3 minutes, stirring constantly, until they smell strong and aromatic.
- The pieces should darken slightly and become slightly crispy.
- This releases their umami depth.
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Ready when: Shrimp smell strong and aromatic; pieces are slightly darker
Tip: Toasting dried shrimp prevents a flat or musty taste. Watch carefully—they burn easily.
Grind peanuts and shrimp
- In a food processor, combine cooled roasted peanuts and toasted dried shrimp.
- Pulse in short bursts 15–20 times until the mixture is broken down into a coarse, chunky paste (not smooth; a few larger pieces are ideal).
- Alternatively, use a mortar and pestle to pound and grind until chunky.
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Ready when: Mixture is broken into a coarse paste with some texture; not smooth or powdery
Tip: Pulse, don't blend continuously—over-processing releases oils and creates an unwanted smooth paste. Stop when you still see chunky bits.
Infuse aromatics
- In a medium skillet over medium-low heat, warm 1 tablespoon of the coconut milk.
- Add minced garlic and chopped Thai chili, stirring gently for 1–2 minutes until fragrant and the garlic softens slightly.
- The chili will release its heat into the oil.
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Ready when: Garlic is soft and slightly golden; mixture smells fragrant
Tip: Use low heat to avoid browning the garlic, which would taste bitter. The coconut milk prevents sticking.
Combine and season
- Add the coarse peanut-shrimp paste to the skillet with the garlic and chili.
- Stir well, then pour in the remaining coconut milk (about ¾ cup / 165 ml), fish sauce, lime juice, and palm sugar.
- Stir constantly over medium-low heat for 2–3 minutes until the dip is warm and uniform in color.
- The mixture should be thick but spoonable, not stiff.
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Ready when: Dip is warm throughout, coconut milk is incorporated, consistency is thick but creamy
Tip: Stir frequently to avoid sticking to the pan bottom. If too thick, thin with a tablespoon of warm water or more coconut milk. Fish sauce may smell strong but adds essential umami.
Taste and adjust
- Remove from heat and taste.
- Add more fish sauce for deeper umami, lime juice for brightness, or chili for heat.
- Add palm sugar if you want more sweetness to balance the salt.
- Stir well after each adjustment.
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Ready when: Flavor is balanced: savory, slightly sweet, acidic, and spicy
Tip: Add adjustments in small steps; fish sauce is potent. Taste after each addition.
Serve
- Transfer the dip to a serving bowl.
- If serving warm, do so within 15 minutes.
- Garnish with finely chopped cilantro if desired.
- Serve with fresh vegetable sticks (cucumber, bell pepper, cabbage), crackers, or alongside grilled fish or chicken.
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Tip: This dip is best served warm or at room temperature; cold dip may thicken and taste less vibrant.
Good to know
Tips
- Dried shrimp quality varies widely; look for pieces that smell strong and briny, not musty. Store opened packages in the freezer to preserve flavor.
- For a smokier dip, use roasted peanut butter as a shortcut (use 1 cup / 260 g instead of roasting raw peanuts), but the homemade roasted version has superior texture and fresher flavor.
- This dip pairs beautifully with raw or lightly blanched vegetables: cucumber batons, bell pepper strips, green beans, and cabbage wedges. It also works as a condiment for satay, grilled shrimp, or roasted chicken.
- To reduce heat for sensitive palates, remove the chili seeds and use just half a chili, or substitute with a milder pepper.
Make ahead
Prepare through step 5 up to 1 hour ahead and keep warm in a small saucepan over very low heat, stirring occasionally. Reheat gently over medium-low heat if needed before serving. The dip can also be made up to 2 days ahead and refrigerated, then gently warmed in a skillet with 1–2 tablespoons of water to restore creaminess.
Storage & reheating
Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. To reheat, warm in a small saucepan over medium-low heat, stirring constantly and adding 1–2 tablespoons of water or coconut milk to restore creamy consistency. Do not microwave, as the dip may separate. Freezer: not recommended, as the texture and flavor degrade after thawing.
Substitutions
- dried shrimp (medium or small pieces, not powder) → Salted dried anchovies (chopped), or omit entirely for a vegetarian version. Anchovies offer similar umami depth; reduce by one-third and adjust fish sauce to taste. Omitting shifts the flavor to pure peanut-forward.
- palm sugar (or brown sugar) → Light brown sugar or honey. Use the same amount (1 teaspoon) of brown sugar, or reduce honey to ½ teaspoon for the same sweetness level.
- Thai red bird's eye chili (fresh or frozen) → Serrano chili, jalapeño, or Thai chili flakes. Serrano or jalapeño will be less fiery; use 1 whole pepper. For chili flakes, substitute ½ teaspoon and stir into the hot coconut milk in step 4.
- unsweetened coconut milk (full-fat, canned) → Heavy cream or Greek yogurt (thinned with water). Cream creates a richer dip; yogurt makes it lighter and tangy. Use the same volume. This changes the flavor profile significantly.
