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Peanut Sauce

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Spicy, nutty, sweet, yet savoury, peanut sauce bursting with flavours from coconut, red curry paste, lime leaves, sweet kecap manis and sour tamarind. Wonderful served with Satay Chicken and salad, such as this Gado Gado.

How to make Peanut Sauce

Collect all your ingredients together:

  • coconut oil
  • red curry paste
  • tinned coconut cream
  • peanut butter, ideally natural or homemade, crunchy or smooth
  • palm sugar
  • fish sauce
  • kecap manis
  • kaffir lime leaves
  • tamarind paste

Make the Peanut Sauce:

  1. Heat the coconut oil in a pan and add the curry paste. Cook for 1 minute until aromatic.
  2. Add the coconut milk and bring to a gentle simmer.
  3. Add the peanut butter, fish sauce, palm sugar, kaffir lime leaves, tamarind paste and kecap manis and stir well to mix. Gently simmer for 10 minutes. Allow to cool.
  4. Serve at room temperature with the chicken satay or store in the fridge in a jar or bowl sealed with a lid. It will keep for up to 3 weeks in the fridge, but bring it to room temperature before serving.

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Peanut Sauce

Spicy, nutty, sweet, yet savoury, peanut sauce bursting with flavours from coconut, red curry paste, lime leaves, sweet kecap manis and sour tamarind. Wonderful served with Satay Chicken and salad, such as this Gado Gado. Serves 4 – 6

Course Light meal, light supper, Lunch, Nibbles, Supper
Cuisine Indonesian, Malaysian
Keyword blueberry sauce, peanut butter, spicy
Prep Time 5 minutes
Cook Time 10 minutes
Author Susan

Ingredients

  • 1 teaspoon coconut oil
  • 2 – 3 tablespoons red curry paste
  • 1 x 400ml tin coconut cream minus 4 tablespoons for the marinade
  • 150g peanut butter, ideally natural or homemade, crunchy or smooth
  • 1 tablespoon palm sugar
  • 1 tablespoon fish sauce
  • 1 tablespoon kecap manis
  • 2 kaffir lime leaves
  • ½ teaspoon tamarind paste

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Heat the coconut oil in a pan and add the curry paste. Cook for 1 minute until aromatic.

  3. Add the coconut milk and bring to a gentle simmer.

  4. Add the peanut butter, fish sauce, palm sugar, kaffir lime leaves, tamarind paste and kecap manis and stir well to mix. Gently simmer for 10 minutes. Allow to cool.

  5. Serve at room temperature or store in the fridge in a jar or bowl sealed with a lid. It will keep for up to 3 weeks in the fridge, but bring it to room temperature before serving.

Recipe Notes

Equipment:

  • Kitchen scales and measuring spoons
  • Chopping board and knife
  • saucepan
  • sealed glass bowl or jar with lid

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