Peanut-Tamarind Sauce

Peanut-Tamarind Sauce

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

30 m servings 128 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • 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

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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

Read all reviews 6
  1. 7 Ratings

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Most helpful positive review

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 coco...

Most helpful critical review

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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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 coco...

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 crus...

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.

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...

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 thou...

Loved it. Went great with chicken satay sticks.

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