Chips and peanut sauce

I make no excuse in saying that I think Chips and Peanut Sauce is probably one of the sexiest set of words I have ever written. Nice hot chips cover it crunchy peanut sauce it is a dream.

Chips and peanut Sauce
Chips and peanut Sauce

Forget chips and gravy, chips and curry sauce, salt and vinegar chips. Chips and Peanut Sauce is what you need in your life or at least add into your life. Oven chips, deep fried, triple fried or French fries it is down to you better still get it from your local chippy. All you have to do then is cover it in my Peanut Sauce
I hope calling this ‘my Peanut Sauce’ doesn’t sound too arrogant. Who knows,maybe it is!  it may not be the best Peanut Sauce in the world but it’s definitely mine and the family love it.

I often end up making a big pot of Peanut Sauce, then freeze it in smaller portions. It’s great on pretty much everything. Eat with satay, on salad or as a dip. Even better, we love eating this after a night out. Come home, heat up the sauce and devour with crusty bread or toast. Yum yum.
But for now we are having on chips.

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Enjoy

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Print Recipe
Chips and peanut sauce BigOven - Save recipe or add to grocery list Yum
Homemade Peanut Sauce that is great with everything. Easy to make and freeze.
Chips and peanut Sauce
Cook Time 25 minutes
Servings
Ingredients
  • 150 g salted peanuts grounded
  • 2 tbsp palm sugar
  • 1 400g can coconut milk do not shake the can
  • 100 ml water
  • 1/2 tbsp vegetable oil
  • 1 Vegetable stock cube
  • 1 tbsp massaman curry paste
Cook Time 25 minutes
Servings
Ingredients
  • 150 g salted peanuts grounded
  • 2 tbsp palm sugar
  • 1 400g can coconut milk do not shake the can
  • 100 ml water
  • 1/2 tbsp vegetable oil
  • 1 Vegetable stock cube
  • 1 tbsp massaman curry paste
Chips and peanut Sauce
Instructions
  1. Heat the vegetable oil in a saucepan to a low/ medium temperature. Add in the curry paste and fry gently. Turn the heat down if necessary, you don't want to burn the paste. Slowly add 5 tbsp of coconut milk, using the thicker part from the top of the can. Add in 1 tbsp at a time, stirring constantly. You are aiming for a shiny, rich red coloured sauce when you have finished.
  2. Add in the palm sugar, water, stock cube and the remaining coconut milk. Bring to the boil. Add in the ground peanuts then turn down the heat and simmer for 20 minutes.
  3. Stir regularly to ensure the sauce doesn't stick to the bottom of the pan. Taste the sauce and season to your taste by adding more salt or sugar.
Recipe Notes

Take your time with the first stage of the sauce. Make sure you keep stirring because it can catch quickly on the bottom of the pan.

Ground the peanuts in a food processor. It is up to you how crushed you like the nuts to be. Remove the salt of as much as possible by shaking the nut in a sieve.



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