Equipment
Ingredients
Peanut Base
- 200 g roasted unsalted peanuts, skinless
Bumbu (Spice Paste)
- 50 g shallots, roughly chopped
- 15 g garlic, peeled
- 20 g long red chilies, roughly chopped
- 15 g lemongrass, chopped
- 30 ml vegetable oil
Liquids & Seasonings
- 200 ml full-fat coconut milk
- 100 ml water
- 45 ml kecap manis
- 30 g palm sugar, finely grated
- 10 g tamarind paste
- 5 g fine sea salt
Nutrition (per serving)
Method
Place the roasted peanuts in a food processor and pulse until they reach a coarse, sandy texture. Do not over-process into peanut butter. Transfer the crushed peanuts to a bowl and set aside.
In the same food processor, combine the shallots, garlic, red chilies, lemongrass, and vegetable oil. Process until a smooth spice paste forms, scraping down the sides as necessary.
Heat a heavy-bottomed saucepan over medium heat. Add the spice paste and cook, stirring frequently, until the paste deepens in color, becomes highly fragrant, and the oil begins to separate from the solids.
Lower the heat to medium-low. Add the crushed peanuts, coconut milk, water, kecap manis, palm sugar, tamarind paste mixture, and salt to the saucepan. Stir thoroughly to combine all ingredients into a uniform liquid.
Simmer the sauce gently at 90C/195F, stirring occasionally to prevent the peanuts from sticking to the bottom. Continue cooking until the sauce thickens and a glossy layer of aromatic red oil rises to the surface.
Remove the saucepan from the heat and allow the sauce to cool and rest for 15 minutes. The sauce will continue to thicken as it cools. Taste and adjust seasoning, adding a pinch more salt or palm sugar if needed.
Chef's Notes
- For the most authentic flavor, start with raw peanuts with the skin on. Deep fry them in oil until golden brown before crushing, rather than using store-bought roasted peanuts.
- The oil separating from the sauce at the end of cooking is a hallmark of authentic Southeast Asian curries and sauces. It carries the fat-soluble flavors of the chilies and aromatics.
- If you want a smoother dipping sauce rather than a rustic, textural condiment, you can blend the final simmered sauce with an immersion blender.
- Lemongrass provides crucial aromatic lift. Always bruise the stalk with the back of a knife before chopping to release its essential oils into your spice paste.
Storage
Refrigerator: 1 week — Store in an airtight container. The oil will solidify and separate; stir well upon reheating.
Freezer: 3 months — Freeze in portions. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently over low heat, adding a splash of water if the sauce is too thick or the oils have separated.
