Ingredients Jump to Instructions ↓

  1. 3 Fresh chilies - chopped (large)

  2. 3 Shallots - chopped

  3. 2 Garlic cloves - chopped

  4. 2 teaspoons 10ml Ginger root B Mixture

  5. 2 cups 474ml Coconut milk

  6. 1 1/2 tablespoons 22ml Sugar

  7. 3 tablespoons 45ml Tamarind water*

  8. 2 tablespoons 30ml Soy sauce

  9. 1/3 cup 36g / 1 1/3oz White sesame seeds

  10. 1 1/2 cups 219g / 7.7oz Peanuts - crushed Garnish

  11. 1 tablespoon 15ml Cilantro leaves - chopped

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Place all A MIXTURE ingredients in a dry skillet & cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A & B MIXTURE spices & blend into a smooth paste. Place 1/2 c coconut milk in a skillet & heat it over medium heat. Add the paste from the blender & stir until the aroma is released. Add the rest of the milk, bring to a gentle boil & simmer for 3 minutes. Add the sugar, tamarind water & soy sauce. Simmer for 4 minutes. Remove from heat. Toast the sesame seeds & grind them well. Add the peanuts & seeds to the sauce & let the sauce cool. Place in a serving dish & garnish with the cilantro. Serve at room temperature. Makes a great dip for deep-fried tofu. * To make tamarind water, soak 1 tb tamarind pulp in 1/4 c lukewarm water for 5 minutes. Squeeze & knead well with your fingers. Strain. Or use any citrus juice to replace. Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"


Send feedback