Peanut sauce

Babiche Martens

I have been churning out peanut sauce in my kitchen for years. It’s always a winner at a cocktail party, served with dainty chicken kebabs or spooned over a grilled lamb chop or steak. If you don’t have raw peanuts, replace with half a cup of crunchy peanut butter. Spice it up a little with an extra pinch of chilli if you can handle it.

Ingredients

1 cup	Peanuts, shelled and raw (Main)
1 Tbsp	Oil
2 cloves	Garlic, crushed
1	Red chilli, seeds removed, chopped small
1 tsp	Fresh ginger, grated
½ tsp	Turmeric
1 tsp	Ground cumin
1 tsp	Ground coriander
300 ml	Coconut milk
1 Tbsp	Brown sugar
1 Tbsp	Soy sauce

Directions

1. Whizz peanuts in a food processor until crushed, or crush in a mortar and pestle.
2. Heat oil in a small pot. Add garlic, chilli and ginger and cook for 2 minutes. Stir through the turmeric, cumin and coriander for 1 minute until fragrant.
3. Tip in the crushed peanuts, coconut milk, brown sugar and soy sauce. Bring to a simmer for 5 minutes, stirring until thickened. Season with a little salt.
4. Serve with your favourite kebabs or grilled meats.
5. Store in a jar in the fridge, it will keep for up to two weeks.

More peanut recipes from Angela

• Peanut caramel slice
• Pork and peanut balls