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Peanut sauce in a bowl with peanuts around.
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5 from 1 vote

Sweet and Spicy Peanut Sauce - The Real Deal

A delicious recipe for peanut sauce that is a must-have with chicken satay. Sweet, tangy, slightly spicy makes and the perfect accompaniment to any steamed vegetable, rice, chicken or pork dish.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 people
Calories 374kcal
Cost $8/6€

Equipment

Ingredients

For the Spice Paste

  • 8 g garlic, peeled (2 cloves)
  • 7 g ginger, peeled (about the same amount as the garlic)
  • 13 g lemongrass, chopped finely (½ stalk)
  • 1 whole chili
  • 85 g peanut oil, or vegetable oil (¼ cup)

The Rest

  • ½ stalk lemongrass
  • 65 g peanuts, unsalted, not roasted (¼ cup)
  • 16 g kecap manis (1 tbsp)
  • 10 g palm sugar (3 tsp)
  • ¼ piece lime, juiced
  • 87 g coconut milk (¼ cup)
  • 5 g salt (1 tsp)

Tamarind Water

  • 22 g tamarind pulp, de-seeded (1 tbsp)
  • 62 g hot water (¼ cup)

Instructions

  • Set the oven to 190°C/375°F and roast the nuts on a tray until dark brown, about 7 minutes.
    Roasting the peanuts in the oven until golden brown.
  • Pulse the nuts in the food processor until fine but not a paste.
    The peanuts blitzed into a fine size in a bowl.
  • Add the hot water to the tamarind and let sit for 10 minutes.
    Tamarind pulp in hot water.
  • Blend all the ingredients for the spice paste together.
    Spice paste blended in a food processor.
  • Strain the water from the soaked tamarind pulp. Discard the pulp and set aside the tamarind water.
    Straining the tamarind from the water.
  • Cook the spice paste over low heat for about 5 minutes until it smells aromatic. Add the lemongrass stock.
    Cooking the spice paste with the lemongrass in a pan.
  • Add all of the other ingredients except the peanuts and cook out until slightly thickened. About 5-10 minutes.
    All of the ingredients except the peanuts in the pan.
  • Once slightly thickened, add the peanuts and turn off the heat. Check the seasoning.
    Let cool slightly and serve at room temperature. Enjoy!
    The finished sauce in the pan.

Notes

If the sauce is too thick just add 1 or 2 tbsps of hot water and mix. 
This sauce will keep for up to a week in the fridge and freezes well.
You'll notice that the sauce splits but this is how it's meant to be served.
This recipe is inspired by Rasa Malaysia's authentic peanut sauce which I think is prepared well. 

Nutrition

Calories: 374kcal | Carbohydrates: 16g | Protein: 5g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 14g | Sodium: 568mg | Potassium: 247mg | Fiber: 2g | Sugar: 9g | Vitamin A: 7IU | Vitamin C: 3mg | Calcium: 26mg | Iron: 2mg
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