Description

Ingredients

• Sauce base
• ‎ Original: ‎
• 🥜 120 g roasted peanuts, finely ground (1 cup / 4.2 oz) Original: 🥜 120 g roasted peanuts, finely ground (1 cup / 4.2 oz)
• 🥥 250 ml coconut milk (1 cup / 8 fl oz) dairy Original: 🥥 250 ml coconut milk (1 cup / 8 fl oz)
• 🌶️ 20 g red curry paste (1 tbsp / 0.7 oz) Original: 🌶️ 20 g red curry paste (1 tbsp / 0.7 oz)
• 🥣 20 ml tamarind paste (1 tbsp + 1 tsp / 0.7 fl oz) Original: 🥣 20 ml tamarind paste (1 tbsp + 1 tsp / 0.7 fl oz)
• 🍬 20 g palm sugar (1 tbsp + 1 tsp / 0.7 oz) Original: 🍬 20 g palm sugar (1 tbsp + 1 tsp / 0.7 oz)
• 🥢 15 ml soy sauce (1 tbsp / 0.5 fl oz) glutensoy Original: 🥢 15 ml soy sauce (1 tbsp / 0.5 fl oz)
• 🧄 8 g garlic, finely minced (2 cloves / 0.28 oz) Original: 🧄 8 g garlic, finely minced (2 cloves / 0.28 oz)
• 💧 60 ml water (¼ cup / 2 fl oz) Original: 💧 60 ml water (¼ cup / 2 fl oz)

Preparation

• Fry the curry paste ‎ Add red curry paste and garlic to a small saucepan over medium heat and cook 1–2 min until fragrant. 🌶️ ‎
• Add coconut milk ‎ Pour in coconut milk and stir until the curry paste dissolves into the liquid. 🥥 ‎
• Add peanuts ‎ Stir in the ground peanuts and mix until the sauce becomes creamy and evenly textured. 🥜 ‎
• Season the sauce ‎ Add tamarind paste, palm sugar, soy sauce, and water and stir well. 🥣 ‎
• Simmer gently ‎ Cook for 4–5 min over low heat until the sauce thickens slightly. 🔥 ‎
• Adjust the texture ‎ Add a splash of water if needed so the sauce stays smooth and spoonable. 💧 ‎
• Taste and balance ‎ Taste and adjust sweetness, saltiness, or tanginess to your preference. 👅 ‎
• Serve or cool ‎ Serve warm with grilled dishes or let it cool for use as a dipping sauce. 🍽️

Total Time

Nutritional Value

Advice

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