This recipe involves an enormous list of ingredients, but it really is a very simple sauce so don't be put off!
Gather:
- 2 bird's eye chillies (red or green)
- 1 tblspn ginger, finely chopped
- 4 cloves garlic, crushed
- 1 tblspn lemongrass, chopped
- 2 tblspn groundnut/peanut oil
- ½ onion, finely chopped
- 1 teaspn turmeric
- 1 teaspn ground coriander
- 1 teaspn paprika
- ½ teaspn cayenne pepper
- ½ teaspn black pepper
- 1 tblspn ground cumin
- 300 mls of coconut milk
- 180 mls water
- 85 grms peanuts, finely ground
- 40 grms peanuts, roughly chopped
- 1½ tblspn lime juice
- 1 tblspn dark soy sauce
- ½ tblspn light brown sugar
- Dash of rice vinegar
Then...
- In a food processor, chuck in the chillies (seeds and stalk removed), the garlic, ginger, lemon grass and pour in a little of the coconut milk to loosen the mix
- Pulse until it resembles a slightly lumpy paste
- In a pan large enough to take all the ingredients, fry off the onion gently in the oil for 5 mins before adding in the paste
- Fry off everything gently for another 5 mins before adding in the turmeric, coriander, pepper, paprika, cayenne and cumin; cook off until the mix no longer smells raw
- If the mix starts to stick during this process, add in a little bit of the water
- Stir in the rest of the coconut milk and water and start to reduce slightly (simmering very gently)
- Stir in the peanuts and the lime juice
- Cook for a further 5 mins
- Add in the soy and the sugar and cook for another minute; add in the vinegar
- Adjust the seasoning adding in more paprika/cayenne/cumin and salt is wanted
- Serve warm
It can keep in the fridge up to four-five days if left to cool and reheated gently before serving. This sauce can be frozen for up to six months and so I tend to quadruple the recipe and batch it up to last the summer.
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| Pictured here (in the middle) with sweet chilli sauce (left; amazing with sausages) and Greek yoghurt (right) |
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