Chips and peanut sauce
Homemade Peanut Sauce that is great with everything. Easy to make and freeze.
Cook Time
Cook Time
  • 150g salted peanutsgrounded
  • 2tbsp palm sugar
  • 1400g can coconut milkdo not shake the can
  • 100ml water
  • 1/2 tbsp vegetable oil
  • 1 Vegetable stock cube
  • 1tbsp massaman curry paste
  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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