Spicy Peanut Sauce Recipe

Introduction

This rich and flavorful peanut sauce is a perfect blend of sweet, tangy, and spicy notes. Made with roasted peanuts and aromatic spices, it pairs wonderfully with grilled meats, vegetables, or as a dipping sauce. Its creamy texture and bold taste make it a versatile addition to many dishes.

Ingredients

• 150g dry roasted peanuts
• 50ml vegetable oil
• 1 tbsp tamarind concentrate or paste
• 3 tbsp gula melaka palm sugar (or dark brown soft sugar)
• 1 tsp ground coriander
• 1 tbsp kecap manis (sweet soy sauce)
• 8 dried red chillies, soaked in warm water for 20 mins, then drained, deseeded and roughly chopped
• 3 garlic cloves, roughly chopped
• 4 shallots, peeled and roughly chopped
• 1 lemongrass stalk, trimmed and roughly chopped
• 1.5cm piece of galangal, peeled and roughly chopped

Instructions

1. Step 1: Blitz the dry roasted peanuts in a food processor until finely chopped but still retaining some texture. Transfer to a bowl and clean out the food processor.
2. Step 2: Add the soaked chillies, garlic, shallots, lemongrass, galangal, and tamarind concentrate to the food processor. Blitz until smooth, adding a few tablespoons of water if needed to help blend.
3. Step 3: Heat the vegetable oil in a non-stick saucepan over medium heat. Fry the spice paste until fragrant, about 2-3 minutes.
4. Step 4: Add the ground peanuts, palm sugar, 1 tsp salt, ground coriander, kecap manis, and 200ml water to the saucepan. Stir well to combine.
5. Step 5: Cook over medium-low heat for 15 minutes, stirring continuously, until the oil separates from the sauce.
6. Step 6: Remove from heat and allow the sauce to cool completely.
7. Step 7: Transfer the cooled peanut sauce into a sterilised jar or airtight container.

Tips & Variations

• For a milder sauce, reduce the number of dried chillies or leave the seeds in for extra heat.
• Use roasted peanuts without skins for a smoother texture.
• Add a squeeze of fresh lime juice before serving to brighten the flavor.
• If palm sugar is unavailable, dark brown sugar can be used as a substitute.

Storage

Store the peanut sauce in an airtight container in the refrigerator. It will keep well for up to two weeks. When ready to use, warm gently or stir well before serving, as the oil may solidify when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh peanuts instead of dry roasted?

Dry roasted peanuts provide the best flavor and texture for this sauce. Using raw peanuts will require roasting first to develop the proper taste and crunch.

Is it possible to make this sauce vegan?

Yes, this peanut sauce is naturally vegan as it uses vegetable oil and kecap manis, which is a sweet soy sauce free from animal products. Just double-check the kecap manis brand to ensure it’s vegan-friendly.