Carol's Thai Peanut Sauce

TRH Carol's Thai Peanut Sauce
Peanut sauce for use with satay or vegetables, pancakes anything you fancy it goes with almost anything. I love this easy peanut sauce as it has so much flavour and can be made up really quickly.
1 1/2 cup dry roasted peanuts (unsalted)
1 cup water
1 tablespoon sweet soy sauce
1 1/2 tablespoon sugar (palm sugar preferred)
1/8 teaspoon salt
1/4 cup oil
1 heaping tablespoon tamarind pulp (soaked in 1/4 cup water for 15 minutes, squeeze the tamarind pulp for juice and discard the pulp)
Spice Paste:
6-8 dried red chilies (seeded and soaked in warm water)
3 cloves garlic
3 shallots
2 lemon grass (white parts only)
1 inch galangal ***
1 tablespoon coriander powder (optional)
Crush the peanuts with mortar and pestle or mini food processor until quite coarse and set aside.
Chop the spice paste ingredients and blend until fine. Heat oil and fry the spice paste until aromatic and smells spicy.
Add the peanuts, tamarind juice, water, sugar, sweet soy sauce and stir thoroughly.
Simmer on a low heat while continuing to stir for about 3 minutes until the peanut sauce turns smooth.
Serve at room temperature with the satay or vegetables.
N.B. I use fresh peanuts and dry cook in hot pan just make sure you keep stirring or shaking them as they cook very quickly.
I hope you enjoy this recipe if there are any other Thai dishes you would like me to feature then please ask.
***Ginger and Galangal are both used frequently in Thai cuisine. The difference visually is quite apparent Galangal has that lovely pinkish hue when it is freshly dug up.
Ginger is a soft brown colour a comparison could be the peacock and the my mind..ha ha
Galangal or as it is also known Thai ginger is used in many dishes can only be sliced it does not grate well it is used in the famous Tom yum soup.
TRH Galangal
Prepared, tried and tested by: Carol Taylor
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