Chips and Peanut sauce

Chips and Peanut sauce

I make no excuse in saying that I think that is probably one of the sexiest set of words I have ever written.
Nice hot chips cover it crunchy peanut sauce it is a dream. Forget chips and gravy, chips and curry sauce, salt and vinegar chips. Chips and peanut sauce is what you need in your life. Oven chips, deep fried, triple fried or French fries it is down to you better still get it from your local chippy. All you have to do then is cover it in “My peanut sauce”
I hope calling this ‘my peanut sauce’ doesn’t sound too arrogant. Who knows, it may not be the best peanut sauce in the world but it’s definitely mine and the family love it. I often end up making a big pot of this, then freeze it in smaller portions. It’s great on pretty much everything. Eat with satay, on salad or as a dip. Even better, we love eating this after a night out. Come home, heat up the sauce and devour with crusty bread or toast. Yum yum.
But for now we are having on chips. You can get the recipe for my peanut sauce from my book but the sun is shining and I am in a good mood, you can have this one on me.

My peanut sauce
My peanut sauce

My Peanut Sauce
You will need:
150g, salted peanuts, grounded
2tbsp, palm sugar
400ml, coconut milk (don’t shake the can)
100ml, water
1/2tbsp, vegetable oil
1, chicken stock cube
1tbsp, massaman curry paste
Let’s cook!
Heat the vegetable oil in a saucepan to a low/ medium temperature. Add in the curry paste and fry gently. Turn the heat down if necessary, you don’t want to burn the paste. Slowly add 5 tbsp of coconut milk, using the thicker part from the top of the can. Add in 1 tbsp at a time, stirring constantly. You are aiming for a shiny, rich red coloured sauce when you have finished. Add in the palm sugar, water, stock cube and the remaining coconut milk. Bring to the boil. Add in the ground peanuts then turn down the heat and simmer for ten minutes. Stir regularly to ensure the sauce doesn’t stick to the bottom of the pan. Taste the sauce and season to your taste by adding more salt or sugar.
Tip:
Take your time with the first stage of the sauce. Make sure you keep stirring because it can catch quickly on the bottom of the pan.
Ground the peanuts in a food processor. It is up to you how crushed you like the nuts to be. Remove the salt of as much as possible by shaking the nut in a sieve.

Note: English is not my first language. Please excuse any spelling or grammatical errors.

 

 

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