Ingredients

• 1 tablespoon vegetable oil
• ¼ cup jarred red curry paste
• 1 14.5-oz. can coconut milk
• ½ cup Barney Butter Bare Smooth Almond Butter
• 3 tablespoons unseasoned rice vinegar
• 1 tablespoon fish sauce
• 1 tablespoon honey
• Kosher salt

Directions

1. Heat oil in a medium saucepan over medium. Add curry paste and cook, stirring frequently, until paste begins to stick to the bottom of the saucepan and is very fragrant, 2-3 minutes.
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. 
3. Remove saucepan from heat and whisk in peanut butter, vinegar, fish sauce, and honey. 
4. 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.). 
5. Let cool to room temperature, then transfer to an airtight portable container and chill.
6. *Optional: Do Ahead: Dip can be made 4 days ahead. Keep chilled.

Credit: CBS Sunday Morning https://www.cbsnews.com/news/recipe-curried-peanut-dip-bon-appetit/