Surround this sauce with piping hot skewers of chicken.
- 2 onions, chopped
- 2 tablespoons cayenne pepper
- 3 cloves garlic, chopped
- 1 1/2 teaspoons grated ginger
- 3 chilies, chopped
- 1 teaspoon each coriander powder, cumin, turmeric
- 1/4 cup oil
- 2 teaspoons tamarind paste, mixed with 1 1/2 tablespoons warm water
- 1/4 cup sugar
- 1/2 cup coconut milk
- 1 1/2 cups ground roasted peanuts
Using a mortar and pestle, make a smooth spice paste of the onions, cayenne pepper, garlic, ginger, chilies, coriander, cumin and turmeric. Heat the oil in a wok or skillet, add the spice paste, and stir-fry for about 5 minutes. Add the tamarind water, sugar, coconut milk and peanuts. Cook for 2-3 minutes.
Spoon into a serving dish or refrigerate for 2-3 days.
Serving size = 2 tablespoons
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
109 calories; 8g total fat; 0mg cholesterol; 5mg sodium; 7g carbohydrates; 1g fiber; 3g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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