8 oz. coconut milk and 3 oz. ground roasted peanuts
Instructions
In food processor, combine shallots, garlic, dried and fresh chiles, ginger root, and ground coriander. Add 3T water. Pulse to coarse paste.
Heat coconut oil in medium sauce pot over medium heat. Saute paste for 3 - 5 minutes, until it darkens in color. Add palm sugar and tamarind concentrate and sauté for another minute.
Combine dried lime leaves, bay leaf, dried galangal root, cinnamon stick, star anise and fennel seeds in a tea infuser or cheesecloth bouquet tied shut with kitchen string.
Add coconut milk, lemon grass paste and infuser/bouquet and reduce heat to low. Simmer for 8 - 10 minutes, stirring regularly.
Add grated nutmeg and salt and cook for 1 minute. Add in ground peanuts. Stir well and turn off heat. Allow sauce to sit for 5 minutes before serving to thicken and allow flavors to meld.
Remove infuser/bouquet and serve sauce warm.
Serving
Suggestions
traditionally served with satay (meat skewers), vegetables and rice.
Originally Submitted
6/25/2014
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