This peanut-tamarind sauce is great as a dip for spring rolls, or as a marinade and dip for satay.
Why It Works
- Using a mortar and pestle gets great flavor out of the garlic and peanuts.
- Thai curry paste combines many aromatic components in one easy-to-find ingredient, saving you time and money in the kitchen.
- Yield:Makes about 1 cup
- Active time: 10 minutes
- Total time:10 minutes
- 1/2 cup shelled peanuts (3 ounces; 85g)
- 1 tablespoon palm or light brown sugar (1/2 ounce; 15g)
- 3 medium cloves garlic
- 2 tablespoons (30ml) light soy sauce
- 2 tablespoons (30ml) vegan Thai red or Massaman curry paste
- 1 tablespoon (15ml) tamarind concentrate
- 2 tablespoons (30ml) vegetable oil
- Dry chili flakes, to taste (optional)
If You Have a Mortar and Pestle (Recommended): Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine sugar and garlic in the mortar and pound with the pestle into a smooth paste. Add peanuts and pound to form a chunky paste. Add soy sauce, curry paste, and tamarind concentrate and firmly stir with a circular motion until a homogeneous chunky mixture is formed. Add vegetable oil and stir to combine. Add water to thin to a pourable but still thick consistency. Adjust heat with chili flakes, if desired.
If You Have a Food Processor: Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine peanuts, sugar, and garlic in the bowl of a food processor and pulse until a chunky paste is formed. Add soy sauce, curry paste, tamarind concentrate, and oil and process until a chunky homogeneous mixture is formed. Pulse in water, 1 tablespoon at a time, until sauce reaches a pourable but thick consistency. Adjust heat with chili flakes, if desired.
Sauce can be stored in a sealed container in the refrigerator for several weeks.