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Serves
US | Metric
Ingredients
  • 300 g salted peanuts
  • 400 ml water
  • 120 ml coconut milk
  • 6 tbsps vegetable oil
Spice paste
  • 12 g dried chillies (about 20 chillies)
  • ½ onion
  • 2 cloves garlic
  • 20 g ginger
  • 3 sticks lemongrass, bottom part only, retain the tops
Seasoning
  • 5 tbsps tamarind concentrate
  • 3½ tbsps sugar
  • 1½ tsps salt
  • 2 lemongrass tops, bruised
  • 2 tbsps dark sweet soya sauce
Malaysian Peanut Sauce Malaysian Peanut Sauce
Malaysian Peanut Sauce
Prep 20 minutes
Total 45 minutes
  1. Using a blender, blend the peanuts coarsely. 
  2. Put dried chillies into a pan, cover with water and bring to boil for 5 mins, turn off heat and let it sit for 10 minutes to let it soften. Once soften, deseed the chillies, cut into smaller pieces and add to the rest of the spice paste ingredients. 
  3. Cut the rest of the spice paste ingredients into smaller pieces and put into blender.
  4. Blend the spice paste until smooth
  5. Heat oil in pan on medium heat, fry spice paste until fragrant, about 5 minutes.
  6. Add tamarind concentrate, bruised lemongrass, sugar, and salt. Gently cook ingredients until oil separates or when it turned darker in colour. Be careful not to burn the mixture
  7. Then add peanuts, water, soya sauce and coconut milk. Reduce heat and stir until sauce thickens. About 20 - 30 minutes. Check from time to time so that the sauce isn’t sticking to the pan. It will burn otherwise. Adjust seasoning if necessary. A good peanut sauce should be spicy, sweet, sour and creamy at the same time.
Malaysian Peanut Sauce
favorite
print
rate
Prep 20 minutes
Total 45 minutes
Serves
US | Metric
Ingredients
  • 300 g salted peanuts
  • 400 ml water
  • 120 ml coconut milk
  • 6 tbsps vegetable oil
Spice paste
  • 12 g dried chillies (about 20 chillies)
  • ½ onion
  • 2 cloves garlic
  • 20 g ginger
  • 3 sticks lemongrass, bottom part only, retain the tops
Seasoning
  • 5 tbsps tamarind concentrate
  • 3½ tbsps sugar
  • 1½ tsps salt
  • 2 lemongrass tops, bruised
  • 2 tbsps dark sweet soya sauce

  1. Using a blender, blend the peanuts coarsely. 
  2. Put dried chillies into a pan, cover with water and bring to boil for 5 mins, turn off heat and let it sit for 10 minutes to let it soften. Once soften, deseed the chillies, cut into smaller pieces and add to the rest of the spice paste ingredients. 
  3. Cut the rest of the spice paste ingredients into smaller pieces and put into blender.
  4. Blend the spice paste until smooth
  5. Heat oil in pan on medium heat, fry spice paste until fragrant, about 5 minutes.
  6. Add tamarind concentrate, bruised lemongrass, sugar, and salt. Gently cook ingredients until oil separates or when it turned darker in colour. Be careful not to burn the mixture
  7. Then add peanuts, water, soya sauce and coconut milk. Reduce heat and stir until sauce thickens. About 20 - 30 minutes. Check from time to time so that the sauce isn’t sticking to the pan. It will burn otherwise. Adjust seasoning if necessary. A good peanut sauce should be spicy, sweet, sour and creamy at the same time.