Peanut Sauce with a Crunch – A Work in Progress

I have been on a lifelong journey with peanut sauce. It started with a recipe from an Indonesian lady at my church — simple and good: garlic, ketjap manis, sambal oelek, peanut butter, a little water. I made it for years and loved it.

Then I came across a version with coconut milk. The problem was I always ended up with half a tin left over and nothing to do with it — so I doubled some of the ingredients to use it all up. A scattering of roasted peanuts on top adds a little crunch and even more depth.

This is where I have landed — for now. It’s a work in progress.

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Peanut Sauce with a Crunch

5.0 from 1 vote

Cuisine: Indonesian

Prep time and Cooking time

15

minutes

Ingredients

• 1 can full fat coconut milk

• 130 grams smooth peanut butter

• 2 Tablespoons red curry paste

• 2 Tablespoons sriracha

• 2 Tablespoons fish sauce

• juice of 1 lime

• 90 grams dark brown sugar

• 50 grams salted peanuts, chopped roughly

Directions

• Place all the ingredients in a small saucepan and bring to the boil, stirring until the sauce thickens.
• Sprinkle with chopped peanuts.

Notes

• Perfect alongside my chicken satay – find the recipe here