Peanut-Tamarind Sauce Recipe - Allrecipes.com
Peanut-Tamarind Sauce Recipe
  • READY IN 30 mins

Peanut-Tamarind Sauce

Recipe by  

"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 Edit and Save

Original recipe makes 2 cups Change Servings
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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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 10 mins
  • READY IN 30 mins
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Reviews More Reviews

Most Helpful Positive Review
Sep 02, 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!!!

 
Most Helpful Critical Review
Sep 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.

 

7 Ratings

Jan 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.

 
Sep 10, 2010

Super easy and tasty, this was exactly what I needed. I omitted the fish and hoisin sauce sauce I didn't have any, and used evaporated milk instead of coconut. Went great over some leftover rice pilaf.

 
Mar 11, 2010

I've been searching for tamarind sauce recipe to make at home that tastes like a sample sauce I had a few month ago called singing sauce or singers sauce(i don't remember.) I would've never thought of adding fish sauce and coconut cream to a peanut-tamarind sauce, but I'm very excited! Thank you for sharing!

 
Aug 16, 2011

Loved it. Went great with chicken satay sticks.

 

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Nutrition

  • Calories
  • 128 kcal
  • 6%
  • Carbohydrates
  • 7.9 g
  • 3%
  • Cholesterol
  • < 1 mg
  • < 1%
  • Fat
  • 9.7 g
  • 15%
  • Fiber
  • 1.8 g
  • 7%
  • Protein
  • 4.5 g
  • 9%
  • Sodium
  • 410 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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