Yield
Makes 2 cups
Prep Time
10mins
Cook Time
25mins
Difficulty Level
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Nutty, spicy and savoury with an inviting crunch, this versatile peanut sambal is your go-to relish from dips, dressings to even the base of your sauces.

Ingredients

  • 6 green onions
  • 2 fresh small red Thai chillies, chopped coarsely
  • 2 tbsps lime juice
  • 1 tbsp peanut oil
  • 1 cup (140 g) roasted salted peanuts
  • ¼ tsp shrimp paste
  • 410 ml can coconut milk
  • 1 tbsp tamarind concentrate
  • 2 tsps brown sugar
01.
Finely chop two of the onions.
02.

Quarter remaining four onions then blend or process with chili, juice and half of the oil until chopped coarsely; add nuts, blend or process until mixture is chopped finely.

03.

Heat remaining oil in medium frying pan; cook shrimp paste, stirring, about 1 min or until fragrant. Add coconut milk, tamarind, sugar and processed onion mixture; bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally, about 4 mins or until sauce thickens slightly.

04.

Stir in finely chopped onion off the heat.

TIP If shrimp paste is unavailable, substitute 1 tbsp fish sauce. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces.

Photo: bauersyndication.com.au

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