Peanut sauce
Prep
10m
Cook
15m
serves
6
Ingredients (10)
- 150g unsalted peanuts, dry-roasted in the oven until dark
- 2 tablespoons peanut oil
- 2 eschalots, finely chopped
- 2 garlic cloves, crushed
- 2 teaspoons chilli paste or sambal oelek
- 2 teaspoons finely grated palm sugar (see note) or raw sugar, plus extra to taste
- 2 tablespoons tamarind concentrate (see note)
- 1 tablespoon lime juice
- 2 teaspoons shrimp paste (see note) or 4 anchovy fillets
- 270ml can coconut milk
Don't forget you can add these ingredients to your Woolworths shopping list.
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1.Finely grind peanuts in a food processor. Heat oil in a deep frypan over medium-low heat. Add eschalots and garlic and cook for 3-4 minutes until onion is soft. Stir in peanuts, chilli and shrimp pastes, sugar, tamarind, lime, coconut milk and 1 cup (250ml) water until well combined. Increase the heat to high and bring to the boil, then reduce heat to medium-low and simmer for 10 minutes or until thickened. Adjust salt and sugar to taste.
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