Peanut-Tamarind Dipping Sauce for Spring Rolls or Satay Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated February 05, 2019
20160221-pea-shoot-crispy-tofu-spring-roll-kenji-08.jpg
Photographs: J. Kenji López-Alt

Why It Works

  • Using a mortar and pestle gets great flavor out of the garlic and peanuts.
  • Thai curry paste combines many aromatic components in one easy-to-find ingredient, saving you time and money in the kitchen.

This peanut-tamarind sauce is great as a dip for spring rolls, or as a marinade and dip for satay.

Recipe Details

Peanut-Tamarind Dipping Sauce for Spring Rolls or Satay Recipe

Active 10 mins
Total 10 mins
Serves 8 servings
Makes 1 cup
Cook Mode (Keep screen awake)

Ingredients

  • 1/2 cup shelled peanuts (3 ounces; 85g)

  • 1 tablespoon palm or light brown sugar (1/2 ounce; 15g)

  • 3 medium cloves garlic

  • 2 tablespoons (30ml) light soy sauce

  • 2 tablespoons (30ml) vegan Thai red or Massaman curry paste

  • 1 tablespoon (15ml) tamarind concentrate

  • 2 tablespoons (30ml) vegetable oil

  • Dry chile flakes, to taste (optional)

Directions

  1. If You Have a Mortar and Pestle (Recommended): Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine sugar and garlic in the mortar and pound with the pestle into a smooth paste. Add peanuts and pound to form a chunky paste. Add soy sauce, curry paste, and tamarind concentrate and firmly stir with a circular motion until a homogeneous chunky mixture is formed. Add vegetable oil and stir to combine. Add water to thin to a pourable but still thick consistency. Adjust heat with chile flakes, if desired.

  2. If You Have a Food Processor: Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine peanuts, sugar, and garlic in the bowl of a food processor and pulse until a chunky paste is formed. Add soy sauce, curry paste, tamarind concentrate, and oil and process until a chunky homogeneous mixture is formed. Pulse in water, 1 tablespoon at a time, until sauce reaches a pourable but thick consistency. Adjust heat with chile flakes, if desired.

  3. Sauce can be stored in a sealed container in the refrigerator for several weeks.

Special equipment

Rimmed baking sheet or toaster oven, mortar and pestle or food processor

This Recipe Appears In

Nutrition Facts (per serving)
111 Calories
9g Fat
6g Carbs
3g Protein
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 111
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1g 6%
Cholesterol 1mg 0%
Sodium 336mg 15%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 4%
Total Sugars 3g
Protein 3g
Vitamin C 1mg 4%
Calcium 13mg 1%
Iron 0mg 2%
Potassium 110mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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