Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Roasted unsalted peanuts

  2. 2 Lemongrass

  3. 16 Dried chiles*

  4. 1 Fresh ginger

  5. 1 Fresh galangal

  6. 6 Shallots - (or 1 medium onion)

  7. 3 Garlic

  8. Sugar to taste - (palm sugar is best)

  9. 1 tablespoon 15ml Tamarind - soaked and diluted with,

  10. 3/4 cup hot water

  11. 1 tablespoon 15ml Fennel seed

  12. 1 1/2 cups 355ml Coconut milk

  13. 2 tablespoons 30ml Peanut/corn oil

Instructions Jump to Ingredients ↑

  1. * seeded, soaked in hot, water for 15 minutes First, chop peanuts (or use a food processor) into tiny chunks -- as tiny as the peanuts in your chunky peanut butter, but not too fine. Then, in a blender or food processor blend chiles, shallots, garlic, ginger, galangal, lemongrass, and fennel seed. Blend until it forms a paste.

  2. Heat oil in a pot. When oil is heated, put the blended paste in. Cook for 5 to 10 minutes, stirring continuously. Then, put in the roasted peanuts and the tamarind with its water. Cook until the mixture boils. Then, put in the coconut milk, sugar and salt. Simmer for another 10 to 15 minutes.

  3. If the sauce is too thick for your liking, add more coconut milk or water.


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