Thai Peanut Dipping Sauce
This recipe creates a fragrant and creamy Thai-style peanut sauce infused with aromatic spices like galangal and lemongrass perfect for dipping or drizzling over dishes.
Tools
Ingredients
Serving
2 tbsp
peanut oil
50 g
shallot, thinly sliced
4
garlic cloves, thinly sliced
5 cm
galangal, skinned and chopped into rounds
1 stalk
lemongrass - ends trimmed, outer layer peeled and cut into 1 cm pieces
220 g
raw, skinned peanuts
400 ml
coconut milk
1 tbsp
tamarind paste
3 tbsp
fish sauce
3 tbsp
lime juice
1 tbsp
brown sugar
1
thai chili, end trimmed and seeded
120 ml
water
Step by step
Heat a sauce pot on medium high heat and add peanut oil. Reduce heat to medium and add the sliced shallots, garlic, galangal, and lemongrass. Saute until fragrant, about 3-4 minutes, stirring occasionally to prevent burning. Add in the peanuts, and stir with a large spoon to fully coat the peanuts in the mixture. Continue to saute for another 2-3 minutes to toast the peanuts.
Add coconut milk, tamarind paste, fish sauce, lime juice, brown sugar, chili (if using), and water. Cover and allow to simmer for 10-12 minutes, stirring occasionally.
Remove pot from heat. Attach the pan guard to the arm of your Hand Blender. Attach the arm of the hand blender to the base and submerge the blender into the pot to blend. Start at a slower speed while the pieces are large, then increase speed as the mixture becomes smoother. Blend until smooth, about a minute.
Sauce will be thick. If you desire a thinner sauce, add an additional tablespoon of water at a time and blend again until you reach desired consistency.