Prep 15 mins
Cook 30 mins
I obtained this recipe from http://www.spicysteve.com/recipes/recipe026.html but have modified some ingredients to get this delicious spicy sauce. Best eaten with satays, or use the sauce with fried noodles. Also taste good with cucumber-shallot salad.
- 250 ml roasted peanuts
- 125 ml coconut milk
- 150 ml water
- 30 ml tamarind juice
- 160 ml peanut oil
- 4 tablespoons palm sugar
- 1 teaspoon salt
- 10 dried chilies (soak in hot water for 15 minutes until soft, then remove seeds)
- 3 garlic cloves
- 3 red shallots
- 2 candlenuts (or macadamia nuts)
- 3 stalks lemongrass
- 1⁄2 inch galangal
- 1⁄2 inch fresh ginger
- 1 tablespoon coriander seed
- 1⁄2 teaspoon cumin seed
- 1⁄2 teaspoon fennel seed
- Soak tamarind pulp in warm/hot water for 20 minutes (1/2 tbsp tamarind pulp to 60 ml water). Squeeze pulp, strain juice and discard pulp.
- Grind peanut using a blender until fine texture. Set aside.
- Dry fry coriander, cumin & fennel seeds for about 1-2 minutes and grind using a spice mill. Blend other spice paste ingredients until a smooth paste. Mix all together.
- Heat oil and fry paste for 1-2 mins until fragrant.
- Add tamarind juice and let boiled. Add coconut milk and water. Stir slowly to mix the ingredients.
- Add sugar, salt and peanuts, keep stirring to prevent peanuts from sticking to the bottom of the pot. Adjust tamarind juice, sugar and salt to desired taste.
- Simmer for 15-20 minutes, keep stirring until a layer of oil forms on top of the sauce.