Peanut Sauce

A delicious sauce to use as a dip or with beef, chicken or pork. We served this with Cassava crackers and carrot and cucumber sticks at our Riverland Field day Demos. It was a big hit so we are posting the recipe.

Makes 1.5 litres

8 red shallots or 1 red onion

4 cloves garlic

2 stalks lemongrass

5 large red chillies

30g palm sugar

4 lime leaves

peanut oil for cooking

500g toasted peanuts

500ml tamarind water

800ml coconut milk

310ml sweet thick soy

Peel and roughly chop the onions, garlic and lemongrass. Roughly chop the chillies and palm sugar. Shred the lime leaves. Place all into a mortar and pestle or food processor and blend to a fine paste.

In a large saucepan heat the oil and then add paste. Fry the paste until it is fragrant, about 10 minutes, stirring frequently. Place the peanuts into the food processor and blend until coarsely chopped. Add peanuts to the paste along with the tamarind water and coconut milk. Stir to mix all together and let the sauce simmer until it thickens, about 20-30 minutes. Add the soy and check for seasoning. If needed some fish sauce can be added. Also if sauce is too chunky it can be blended to smooth it out.

Some Pics below of the Riverland inter-school challenge with Chef Genevieve Harris mentoring the kids as they cooked their competition dish. The level of cooking skill of these kids was inspiring! Well done to both teams on an amazing job. A big thank you also to the TAFE pupils who volunteered to help out with the cooking demos on stage over the 2 days. You were incredible.

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