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