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Nuoc leo (peanut sauce)
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Vietnamese-inspired stir fry with tangy tamarind, fish sauce, lime juice, and spicy chili.
Ingredients:
  • 18.20 gm peanut oil
  • 1 garlic clove, finely chopped
  • 1 long fresh red chilli, deseeded, finely chopped
  • 80g (1/2 cup) unsalted roasted peanuts, finely chopped
  • 125ml (1/2 cup) water
  • 80ml (1/3 cup) coconut milk
  • 20.00 ml tamarind puree
  • 24.40 gm fish sauce
  • 20.00 ml finely chopped palm sugar
Instructions:
  • In a medium saucepan over medium heat, warm the oil. Saute the garlic and chili for 1 minute until fragrant. Toast the peanut for 2-3 minutes until golden. Add water and coconut milk, stir well, and bring to a boil. Reduce heat to medium-low and simmer for 5 minutes until the sauce thickens slightly.
  • Combine the tamarind, fish sauce, and palm sugar, stirring until well mixed. Allow it to cool for 10 minutes before serving.

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