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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