Peanut-Tamarind Dipping Sauce for Spring Rolls or Satay Recipe

• 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 chile flakes, to taste (optional)

1. 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 chile flakes, if desired.

2. 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 chile flakes, if desired.

3. Sauce can be stored in a sealed container in the refrigerator for several weeks.

Special equipment

Rimmed baking sheet or toaster oven, mortar and pestle or food processor

This Recipe Appears In

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