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Peanut sauce
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Ingredients:
  • 150g unsalted peanuts, dry-roasted in the oven until dark
  • 36.40 gm peanut oil
  • 2 eschalots, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp chilli paste or sambal oelek
  • 2 tsp finely grated palm sugar (see note) or raw sugar, plus extra to taste
  • 40.00 ml tamarind concentrate (see note)
  • 21.00 gm lime juice
  • 12.20 gm shrimp paste (see note) or 4 anchovy fillets
  • 270ml can coconut milk
Instructions:
  • Pulse peanuts in a food processor until finely ground. In a deep frypan over medium-low heat, heat oil. Saute eschalots and garlic for 3-4 minutes until onion is soft. Add peanuts, chili, shrimp pastes, sugar, tamarind, lime, coconut milk, and 1 cup (250ml) water. Increase heat to high and bring to a boil, then simmer on medium-low for 10 minutes until thickened. Adjust salt and sugar to taste.

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