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Peanut-Tamarind Sauce

Peanut-Tamarind Sauce

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Alessandra

Alessandra

This is a perfect sauce to pour over fish, chicken, rice and noodle dishes. One of my friends even likes to pour it over waffles, but I don't recommend that, she's a little nutty. It makes a good dip for chicken fingers, shrimp rolls (what can't it do?) I make extra large batches and give some away bottled.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 128 kcal
  • 6%
  • Fat:
  • 9.7 g
  • 15%
  • Carbs:
  • 7.9g
  • 3%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 410 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.
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Reviews

YONDERBOY777
8

YONDERBOY777

9/2/2008

This turned out awesome, but I totally modified it almost beyond recognition based on what I had on hand. I omitted chile pepper and ginger, and substituted szechuan for hoisin, 2% milk for coconut milk, and garlic powder for fresh garlic. I used half the amount of peanut butter (smooth) and then threw in some crushed peanuts. It turned out awesome though!!!

Carrie Medina
7

Carrie Medina

1/11/2011

This recipe was good, but I made some changes the second time around that made it phenomenal. I found the consistency to be better when I tried it with smooth peanut butter, and tossed some crushed peanuts on top when serving. I also added a half cup more of chicken stock, and the juice of half a lime for that authentic tangy Thai zing. When cooking for kids or those not fond of spicy dishes, substitute the chile for 2 Tbs. sweet chile sauce. All in all a great sauce.

tscarlet
2

tscarlet

9/25/2011

Flavors didn't seem to meld well--I don't think the tamarind goes well with peanut. It was heavy, which is uncharacteristic of all other good Thai food we have had. I won't make this again.

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