Makes 2 cups
Prep Time
Cook Time
Difficulty Level
Download or Print

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.


  • 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
Finely chop two of the onions.

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.


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.


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

Download or print the recipe