Hot and spicy peanut sauce is a standard condiment in Indonesia. This sauce is not only used with satays but as a basis for unusual curries and as a dipping sauce. It is traditionally prepared by pounding peanuts into a paste before using. We have simplified the recipe by substituting crunchy peanut butter. Want more hot peanut butter action? Read A User’s Guide to Spicy Peanut Butter, here.
- 4 onions chopped, white part only
- 4 cloves garlic minced
- 1 tsp fresh ginger peeled and minced
- 1 3-inch stalk lemongrass minced
- 1 tbsp peanut oil
- 11/2 cups chicken stock
- 3 tbsp crushed red chile
- 1 tbsp soy sauce
- 2 tsp dark brown sugar
- 1/4 tsp ground cumin
- 1 tbsp lime juice
- 1 tsp prepared prawn paste
- 1 tsp tamarind paste
- 2 cups crunchy peanut butter
- salte to taste
- Saute the onion, garlic, ginger and lemongrass in the oil for 3 to 4 minutes until the onion is soft and transparent but not browned.
- Add the chicken stock and bring to a boil. Reduce the heat and stir in the remaining ingredients. Simmer the sauce, uncovered, for 10 to 15 minutes until thickened.
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Managing Editor | Mark is a freelance journalist based out of Los Angeles. He’s our Do-It-Yourself specialist, and happily agrees to try pretty much every twisted project we come up with.
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