Chili-and-Peanut Sauce
- Total Time
- 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 10large dried red chilies, or to taste
- 1cup shelled peanuts, toasted
- 1medium onion, peeled and coarsely chopped
- 6cloves garlic, peeled
- ½teaspoon dried shrimp paste
- 1tablespoon vegetable oil
- 3tablespoons tamarind liquid (asam) or 2 teaspoons tamarind concentrate (see note)
- 1cup coconut milk
- 1tablespoon palm sugar (see note)
- Salt to taste
Nutritional analysis per serving (5 servings)
315 calories; 27 grams fat; 11 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 5 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 9 grams protein; 257 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the chilies in boiling water to cover for 20 minutes; drain well, reserving 2 tablespoons of the soaking liquid. Set aside.
- Step 2
In a blender, process the peanuts just until coarsely ground. Transfer them to another bowl and set aside. Put the chilies, reserved soaking liquid, onion, garlic and shrimp paste into the blender and blend until smooth.
- Step 3
Heat the oil in a wok set over medium heat. Add the chili mixture and cook, stirring, until the onion and garlic become aromatic. Remove from the heat and stir in the tamarind, coconut milk and palm sugar; season to taste with salt. Cool to room temperature and stir in the peanuts. Serve with beef satay.
- Available in Asian markets and some specialty shops.
Private Notes
Comments
I didn't enjoy the taste at first, so I adjusted a few things for my palate. I increased the tamarind and palm sugar and used fish sauce as the salt component. I think I cooked the sauce too gently at first. It seems that a bubbling simmer is better cook the raw onion and garlic in the paste. With these tweaks, I thoroughly enjoyed the sauce over poached chicken and rice.