I am ALWAYS in pursuit of a great peanut sauce and , believe me , if you have the time , this is worth the effort . I generally double the recipe and store it in cup measures in the freezer. It freezes very well and , even though , the reccomended freezing time is 1 month , well covered , it stores up to 3 well.
Makes 4 cups
Photograph by Rahul Mahtani
3 cups unsalted raw peanuts ( about 1 pound)
7 garlic cloves , peeled
6 Fresh Red Bird’s -Eye Chiles or 4 Fresh Red Jalapeno chiles , chopped
one 3 -inch piece Fresh Turmeric chopped or 1/2 tsp ground Turmeric
one 3 inch piece fresh galangal ,sliced
2 cups canned coconut milk
1/4 tsp ground coriander
1/4 tsp ground cumin
4 Fresh Kaffir Lime Leaves , stemmed and torn
3 tbs palm sugar syrup or Brown sugar
1/4 cup sweet soy sauce
Juice of 1 Lime
1/2 tsp salt or to taste
Preheat oven to 350*F
Spread the peanuts on a baking sheet and roast in the oven for 15 minutes , or until golden brown . Immediately transfer the peanuts to a plate to cool.
Put the peanuts in a food processor and blend for about 20 seconds , or until finely ground . Add the garlic , chiles , galangal , and turmeric to the food processor and grind until smooth, adding a little water if needed to facilitate blending.
Put the paste into a heavy pot and add the coconut milk, 2 cups water , coriander , cumin and lime leaves . Bring to a boil , then lower the heat and simmer for 10 minutes, stirring frequently to prevent the coconut milk from burning and sticking.
Add palm sugar syrup , sweet soy sauce , lime juice and salt to the pot . When you add the sweet soy sauce , the sauce will turn the color of roasted peanuts. Bring just to the boil , lower heat , and simmer 5 minutes , stirring periodically , until a little oil has seperated and appears on the surface. Serve hot or cool.
Transfer to an airtight container and store for up to 4 days refridgerated or 1 month in the freezer.
Filed under: asian, sauce, Vegetarian | Tagged: Christina Arokiasamy, Malaysian peanut sauce, Perfect Peanut Sauce, Vegan, Vegetarian | Leave a Comment »