Peanut Sauce

  • 2 stalks lemongrass
  • 2cm knob ginger
  • 1 Bombay onion
  • 2cm piece galangal
  • 8-10 fresh red chillies, seeded
  • 4 dried chillies, soaked and seeded
  • ½ cup oil
  • 1-2 pieces dried tamarind fruit (asam keping)
  • 200g castor sugar
  • 250g toasted peanuts, coarsely pounded
  • Salt to taste
  1. Combine lemongrass, ginger, onion, galangal and both types of chillies in a food processor. Process into a paste.
  2. Heat oil in a wok, add the combined chilli paste and fry until fragrant.
  3.  Add tamarind, sugar, peanuts and salt to taste. Stir over low heat until the gravy is thick and fragrant. Dish out to cool.