For a smoother sauce, use creamy peanut butter instead of crunchy. Adjust the amount of chile pepper to your desired level of spiciness. If you don't have tamarind pulp, you can substitute with tamarind concentrate, adjusting the amount to taste. This sauce can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently before serving.
Peanut-Tamarind Sauce
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PREP TIME20 mins
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COOK TIME10 mins
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TOTAL TIME30 mins
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SERVING8 People
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VIEWS21
Embark on a culinary adventure with this luscious Peanut-Tamarind Sauce, a symphony of sweet, sour, and savory notes that will elevate your dishes to new heights. Imagine the creamy richness of peanut butter dancing with the tangy zest of tamarind, punctuated by the subtle heat of chili and the aromatic warmth of ginger and garlic. This versatile sauce is a game-changer for grilled meats, roasted vegetables, and noodle bowls.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Cholesterol0 mg
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Fiber2 g
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Protein5 g
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Saturated Fat3 g
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Sodium410 mg
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Sugar2 g
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Fat10 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
In a saucepan, whisk together the chicken stock, peanut butter, tamarind pulp, chopped red chile pepper, minced fresh ginger root, minced garlic, hoisin sauce, fish sauce, coconut cream concentrate, and soy sauce. (2 minutes)
02
Step
4 mins
Bring the mixture to a simmer over medium-high heat, stirring occasionally to prevent sticking. (5 minutes)
03
Step
5 mins
Once simmering, reduce the heat to medium-low and continue to simmer for 5 minutes more, allowing the flavors to meld and deepen. (5 minutes)
04
Step
1 mins
Serve the Peanut-Tamarind Sauce hot, drizzled over your favorite dishes or as a dipping sauce.
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RECIPE REVIEWS
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Please Rate
Stanley Ward
Jun 13, 2025So delicious! I used a food processor to get it extra smooth and it was amazing!
Eldora Doyle
Jun 11, 2025I tried this over grilled chicken and it was amazing! Definitely making this again.
Ole Reichert
Jun 8, 2025Easy to follow recipe and the sauce turned out great. I added a bit more chili for extra heat.
Rafaela Buckridge
Jun 2, 2025This recipe is a keeper! I've used it on everything from noodles to tofu.
Janiya Macgyver
May 16, 2025I couldn't find tamarind pulp, so I used concentrate and it worked perfectly. Thanks for the tip!
Pink Bosco
Apr 17, 2025The balance of flavors is perfect. My family loved it as a dipping sauce for spring rolls.
Rosemary Conroy
Apr 17, 2025This is a great base recipe. I added some sesame oil and rice vinegar for extra zing!