Thai spicy peanut hot dog

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20 min


45 min



Thai spicy peanut hot dog

Photo, Roberto Caruso.

This simple peanut-coconut satay curry sauce is also a wonderful dressing for grilled chicken or pork, and for cold noodles with grated cucumber.


  • 2 mini cucumbers , thinly sliced in half moons
  • 2 shallots , thinly sliced
  • 1/2 cup white vinegar
  • 1/4 cup granulated sugar
  • 1 tsp hot chili-garlic sauce
  • 1/2 tsp salt

Peanut sauce

  • 1/3 cup coconut milk
  • 2 tbsp natural peanut butter
  • 1 1/2 tsp brown sugar
  • 1 tsp Thai red curry paste
  • 1/2 tsp fish sauce
  • 2 tbsp sriracha
  • 1/4 cup chopped roasted peanuts
  • 1/4 cup chopped cilantro


  • COMBINE cucumber and shallots in a small bowl. Boil vinegar with granulated sugar, chili-garlic sauce and salt in a small saucepan over medium-high until sugar dissolves, 5 min. Pour over cucumber mixture. Refrigerate until chilled, about 30 min.
  • WHISK coconut milk with peanut butter, brown sugar, curry paste and fish sauce in a small microwave-safe bowl. Microwave on high, stirring halfway, until smooth, 1 min.
  • DRIZZLE peanut sauce over hot dogs. Top with sriracha, Thai relish, peanuts and cilantro.

Chatelaine Quickies: Gourmet hot dogs

Nutrition (per serving (topping only))

  • Calories
  • 97,
  • Protein
  • 3 g,
  • Carbohydrates
  • 9 g,
  • Fat
  • 7 g,
  • Fibre
  • 1 g,
  • Sodium
  • 184 mg.

Kitchen tip: Thai curry pastes are wonderful time savers. Look for them in small jars on the shelves of the Asian section of grocery stores.

Kitchen tip: This recipe makes enough for 8 hot dogs. We recommend the hot dogs be grilled and the buns toasted (for best results).