Thai Peanut Sauce

    1 hour

    This is a great peanut sauce that has its flavour founded on massaman curry paste. I use it for satays and when making Indonesian Gado Gado.

    1 person made this

    Serves: 8 

    • 1 cup (250ml) coconut milk (cream on top separated from thin milk)
    • 1-1/2 tablespoons massaman curry paste
    • 3/4 cup peanuts, crushed to tiny crumbles
    • 3 tablespoons palm sugar
    • 2-3 tablespoons tamarind liquid
    • 2-3 tablespoons fish sauce

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. In a medium sized saucepan heat the coconut cream over medium heat. When the oil starts to show through the cream add the massaman curry paste. Fry stirring often until nicely fragrant.
    2. Add the coconut milk, peanuts and palm sugar. Let come to a gentle boil then maintain a very gentle simmer. Stir often to prevent the peanuts sticking to the bottom.
    3. After a half hour or when the sauce has a bit of a thickish consistency add the tamarind liquid and fish sauce.
    4. Taste and adjust to your liking. It should be sweet and salty, bight with the tamarind and gently spicy in the back of your mouth.

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