About this recipe:An authentic Thai peanut dipping sauce. Crushed peanuts, coconut cream and massaman curry paste form the base of this tasty sauce.
240ml coconut milk (cream on top separated from milk)
1 1/2 tablespoons massaman curry paste
110g peanuts, crushed
3 tablespoons palm sugar
2 to 3 tablespoons tamarind juice
2 to 3 tablespoons fish sauce
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Method Prep:5min › Cook:45min › Ready in:50min
Scoop out the thick coconut cream from your tin of coconut milk and add to a saucepan over medium heat. When the oil starts to separate from the cream, add the massaman curry paste. Simmer gently, stirring often, until fragrant.
Add the remaining coconut milk, peanuts and palm sugar. Let come to a gentle boil, then lower heat and keep at a very gentle simmer for 30 minutes, stirring often to prevent the peanuts from sticking to the bottom. The sauce should thicken substantially.
Add the tamarind juice and fish sauce. Taste and adjust to your liking. It should be sweet and salty, bright with the tamarind and gently spicy in the back of your mouth.
If you don't have tamarind juice and can only find tamarind paste, add tamarind paste to the sauce, using 1/4 teaspoon at a time and tasting between each addition. You may also need to add a sprinkling of sugar to the sauce, as the juice contains sugar while the paste does not.