Peanut sambal

  • 25 mins cooking
  • Makes 2 Cup
  • Print


Peanut sambal
  • 6 green onions
  • 2 fresh small red thai chillies, chopped coarsely
  • 2 tablespoon lime juice
  • 1 tablespoon peanut oil
  • 1 cup (140g) roasted salted peanuts
  • 1/4 teaspoon shrimp paste
  • 410 millilitre can coconut milk
  • 1 tablespoon tamarind concentrate
  • 2 teaspoon brown sugar


Peanut sambal
  • 1
    Finely chop two of the onions.
  • 2
    Quarter remaining four onions then blend or process with chili, juice and half of the oil until chopped coarsely; add nuts, blend or process until mixture is chopped finely.
  • 3
    Heat remaining oil in medium frying pan; cook shrimp paste, stirring, about 1 minute or until fragrant. Add coconut milk, tamarind, sugar and processed onion mixture; bring to a boil then reduce heat. Simmer, uncovered, stirring occasionally, about 4 minutes or until sauce thickens slightly.
  • 4
    Stir in finely chopped onion off the heat.


If shrimp paste is unavailable, substitute 1 tablespoon fish sauce. Shrimp paste is available from Asian grocery stores or the Asian section of most supermarkets. Tamarind concentrate is made from dried tamarind pulp and is a popular souring agent that adds an appetising tang and fruity background flavour to curries and sauces

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