New Update
| Main ingredients | Roasted peanuts, Garlic, Shallots, Coarse red chilli powder, Coconut milk, Turmeric powder, Coriander powder, Thai red curry paste, Tamarind paste, Lemon juice, Brown sugar, Bird's eye chilli |
| Cuisine | Thai |
| Course | Dip |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | |
| Taste | Spicy |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ¾ cup roasted peanuts
- 10-15 garlic cloves
- 15-20 shallots, peeled
- 1 teaspoon coarse red chilli powder
- 2 cups coconut milk
- ½ teaspoon turmeric powder
- ½ teaspoon coriander powder
- 2 teaspoons Thai red curry paste
- 1 tablespoon tamarind paste
- 2 teaspoons lemon juice
- Salt to taste
- 1 tablespoon brown sugar
- Diagonally sliced bird’s eye chillies for garnish
- Salad for serving
Method
- Put garlic cloves in a mortar, add shallots and red chilli powder and crush coarsely with a pestle.
- Put roasted peanuts in a grinder jar and grind to fine powder.
- Heat a pan, add coconut milk, turmeric powder, coriander powder, crushed garlic mixture and Thai red curry paste, mix well and cook for 2-3 minutes.
- Add peanut powder, mix well and cook for 2-3 minutes.
- Add tamarind paste, lemon juice, salt and brown sugar, mix and cook till sugar dissolves. Transfer the sauce into a bowl and set aside to cool completely.
- Transfer into a serving bowl, garnish with bird’s eye chilli slices and use as a dressing on your favourite salad. Or serve with satay.
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