Peanut and Tamarind Sauce

Peanut and Tamarind Sauce


7 people made this

About this recipe: This sauce has the perfect balance of hotness, nuttiness, creaminess and sweet and sourness. Use it over fish, chicken, rice, noodles or as a dip for vegetable sticks, chicken fingers or anything you fancy.


Makes: 500 ml

  • 250ml chicken stock
  • 130g crunchy peanut butter
  • 2 tablespoons tamarind paste or pulp
  • 1 small fresh red chilli, finely chopped
  • 1 teaspoon finely chopped fresh root ginger
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon hoisin sauce
  • 1 tablespoon fish sauce
  • 4 teaspoons coconut cream concentrate
  • 2 teaspoons soy sauce

Prep:10min  ›  Cook:10min  ›  Ready in:20min 

  1. Whisk together the chicken stock, peanut butter, tamarind, chilli, ginger, garlic, hoisin sauce, fish sauce, coconut cream concentrate and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low and simmer 5 minutes more. Serve hot.


If your local supermarket doesn't stock tamarind paste or pulp, you will find it at Indian/South Asian speciality stores.
Coconut cream concentrate can be purchased online.

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