PeaNot Sauce
Peanut sauce without the peanut great alternative for those who can not have peanut .
Cook Time
Cook Time
  • 1 onionchopped
  • 1/2tbsp Penang curry paste
  • 1400g can coconut milkDon’t shake the can
  • 1 Vegetable stock cube
  • 15g palm sugaror soft brown sugar
  • 100g red lentilwashed
  • 1pinch salt
  1. Firstly fry the chopped onion in a small amount of oil till soft but not brown. Then add in curry paste and gently fry the curry paste till soft and fragrant.
  2. Now add in a bit of coconut milk at a time (using the thicker part first) Once you have add in all the coconut milk add the vegetable stock, palm sugar and a pinch of salt. Simmer and taste that it is to your liking, adjust as require.
  3. Once you are happy with the flavour add in the red lentil and bring to the boil then simmer for 15 to 20 minutes. Served with satay, pour over chips or just simply with crusty bread.
Recipe Notes

The PeaNot sauce will keep in the fridge for 1 week in airtight container, and in the freezer for 3 months.

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