Lotus Root Chips and Red Curry Peanut Dip

photo 2This dip does double duty as a sauce and goes great with sticky rice.  Red Curry paste can pack a punch, but I like the contrast between the salty crunchy lotus chips and this rich, spicy Thai staple.

Red Curry Peanut Dip

Roast 1/2 cup of organic peanuts in a 350 degree oven until nicely a few shades darker and slightly fragrant, about 10 minutes.

Let the roasted peanuts cool a bit then process until as close to paste-like as you can get them in a food processor.

In a medium sauce pan or medium heat add 1 tablespoon unflavored oil (anything but Olive oil works), when the oil is hot but not smoking add 1-2 teaspoons of red curry paste (depends on how hot you like it) whisk for about a minute then add 1 cup of coconut milk, 1-2 teaspoons palm sugar (brown sugar or white sugar works fine) and the peanuts.  Whisking constantly bring the mixture to a boil.  It will thicken nicely, once at the boil remove from the heat and whisk in a pinch of salt, 2 teaspoons dark soy sauce* and and 1 Tablespoon fresh lime juice.  Taste and adjust seasoning to your liking.  Serve slightly warmed or at room temperature.

*dark soy sauce can be found in any Asian grocery store and gives this deep a richer flavor and a beautiful deep brown color.   In a pinch use what ever soy sauce you have on hand.

One of the things I most like about Lotus Root chips is how easy they are, and cheap Lotus Root is usually about $1.60 give or take a pound.   It’s readily available in any Chinatown or Chinese Grocery store and best of all it’s easy to make!

Lotus Chips

In a 12″ or wider cast iron frying pan filled about 1/2 ” deep with high heat, non flavored oil like Sunflower, Organic Canola or Peanut place over medium high heat.  When the oil is hot but not smoking (350 F)

While you are waiting for the oil to get hot, use a vegetable peeler and peel a portion of your lotus root  (as much or as little as you think you need, 1 lb is a good place to start…as there really is no such thing as too many chips!) using a Mandolin, slice them into 1/8′-1/4″ discs.  Place the lotus discs on a paper towel and pat them down so they are as dry as possible before frying.  I like them a little on the thicker side, but you can slice them as thin as you want – the thicker ones take longer to cook, about 6 minutes. When the oil has reached the correct temperature place the cut lotus chips into the oil trying carefully to not crowd them – they should be one single layer, fry in batches.  When the chips have browned completely, use a slotted spoon to remove from the oil and onto some paper towel,  blot off excess oil and toss with salt (you can add 5 spice powder to your salt if you like – about 1/4 Teaspoon 5 Spice to each teaspoon of Salt).

Great plain or as a garnish with a curry or best of all with some spicy Red Curry Peanut Dip.

photo 3

About urbanfoodguy

I'm a self taught cook with a dedication to buying and eating food that is as humanely and sustainably raised as possible. Which is why in addition to recipes you will see a lot of environmental/political reporting here. I started cooking when I was about 6, it's something I always loved to do. Watching Graham Kerr - aka "The Galloping Gourmet" - was what got me started and I have never really looked back. Over the years I've been a private chef, a caterer, and a food stylist for magazines such as Bon Appétit, Food & Wine, Real Simple, Oprah, Martha Stewart's Everyday Food and many more. I've also worked in the prep kitchen for the Food Network on the Bobby Flay and Paula Deen shows. Now I work at home in my kitchen sharing with you here recipes that I create or that other people have created that inspire me and I think you will like. I love my neighborhood (the Lower East Side of Manhattan) and I love to travel. Because NYC is such a big place I tend to focus mostly on my 'hood and the ones that are close by: The East Village, Bowery, Chinatown and Williamsburg. My love of travel has no limits really, I'm always ready to get on a plane. I was lucky enough to have a business for many years that allowed me to spend a lot of time in South East Asia. These days I've been spending time in Mexico, Germany, Canada and the West Coast of the U.S., but check back you never know where I might end up. I do consulting, cooking classes, and freelance lifestyle writing so if you are interested please send me a note: urbanfoodguy@gmail.com
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3 Responses to Lotus Root Chips and Red Curry Peanut Dip

  1. Pingback: Chips: Reinventing a Favorite Food | Urbanfoodguy

  2. Pingback: San Miguel de Allende: An Overview | Urbanfoodguy

  3. Pingback: Krung Gaeng Deng: Red Curry Paste | Urbanfoodguy

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