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
Collect together your equipment (see Recipe Notes below) and ingredients.
Heat the coconut oil in a pan and add the curry paste. Cook for 1 minute until aromatic.
Add the coconut milk and bring to a gentle simmer.
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.
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.
Equipment: