🥜 Pradeep's Malaysian Peanut Sauce

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🥜Pradeep's Malaysian Satay Peanut Sauce

A rich, nutty, and beautifully balanced peanut sauce that's essential for Malaysian chicken satay—ideal as its own blog post and perfect for cross-linking!

🛒 Ingredients (Makes ~2 cups)

  • 1 cup roasted peanuts (skin removed)
  • 8–10 dried red chilies, soaked and deseeded
  • 1 shallot, roughly chopped
  • 3 garlic cloves
  • 1 stalk lemongrass (white part only), roughly chopped
  • ½″ galangal (or ginger if unavailable)
  • 1 tbsp oil
  • 1 tbsp tamarind paste
  • 2½ tbsp palm sugar (or brown sugar)
  • 1 tsp coriander powder
  • ¼ tsp salt (or to taste)
  • 1 tbsp kecap manis (optional, adds authentic Malay depth)
  • 1 cup water (plus more to adjust consistency)
  • Optional: A splash of coconut milk for creaminess

👩‍🍳 Directions

  1. Grind the Peanuts
    In a food processor, pulse the roasted peanuts lightly—aim for a coarse texture, not peanut butter.

  2. Blend the Aromatic Paste
    Combine chilies, shallot, garlic, lemongrass, and galangal in the processor until smooth.

  3. Sauté
    Heat oil in a saucepan over medium heat. Cook the aromatic paste for 5 minutes, stirring constantly, until fragrant.

  4. Combine & Simmer
    Add ground peanuts, water, tamarind paste, palm sugar, coriander, salt, and kecap manis. Stir till smooth.

  5. Thicken the Sauce
    Simmer gently for 5–10 minutes, stirring often, until it thickens to a dipping consistency. Adjust water as needed.

  6. Finish (Optional)
    Stir in a splash of coconut milk for a richer texture, then remove from heat.

👨‍🍳 Chef’s Notes

  • Layered Flavor: Toasting and sautéing aromatics develops a deeply fragrant base .

  • Sweet & Tang Balance: Palm sugar and tamarind give that classic sweet-sour-salty harmony, while kecap manis adds savory richness 

  • Make-Ahead Friendly: Keeps well in the fridge for up to 5 days and freezes beautifully 

Comments

bHanGraGIrL said…
I can't wait to try this one!
12:57 PM
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