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Peanut satay sauce
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Prep Time:
10 minutes
Cook Time:
5 minutes
Total Time:
15 minutes
Ingredients:
  • 20.00 ml tamarind paste (see note)
  • 500.00 ml shelled raw peanuts
  • 9.20 gm peanut oil
  • 7.00 gm Thai red curry paste
  • 2 garlic cloves, chopped
  • 2 birdseye chillies, seeded, chopped
  • 50g brown sugar or palm sugar (see note)
  • 40ml (2 tbsp) coconut milk
  • Ketjap manis (see note), to drizzle
Instructions:
  • Combine tamarind paste with 80ml (1/3 cup) boiling water until dissolved, then set aside.
  • Add nuts to a food processor and pulse until finely ground.
  • Heat up your wok or frying pan over high heat, then mix in the oil and curry paste.
  • Sear briefly, then introduce garlic, chilies, sugar, peanuts, coconut milk, and tamarind liquid. Stir and simmer for 1-2 minutes until the oil rises and the sauce thickens. Serve in a bowl, removing extra oil.
  • Garnish with fresh Asian herbs and a drizzle of ketjap manis before serving as an appetizer.

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