Peanut sauce - How to prepare from scratch with 3 simple steps

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different flavor profile.

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces fat while maintaining creaminess.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos provides a similar flavor.

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds natural sweetness with a unique flavor.

Soak the dry chili in hot water for at least ten minutes until they are hydrated and soft. Drain and cut the dry chili into small sections.

Toast the peanuts in a pan over low heat with a small amount of oil, stirring constantly until they turn darker with charred marks. Remove from the pan and rub off the skin.

Crush the peanuts with a food processor and set aside.

Add the dry chili, garlic, onion, lemongrass, galangal, and oil into the food processor and blend to form a very smooth paste.

Pour the chili paste into a pan and sauté over low heat until the oil begins to separate from the paste.

Add the crushed peanuts to the chili paste, along with some water, asam keping, palm sugar, and salt. Cook until it reaches the desired consistency.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens