CC license
110 ml  (1/2 cup) vegetable oil
225 g (1-1/3 cups) raw peanuts
2 cloves garlic, chopped
4 shallots, chopped
A thin slice of shrimp paste (optional Vegan opt out))
Salt to taste
1/2 tsp chillie powder
1/2 tsp palm or brown sugar
1 Tbsp dark soy sauce
450 ml (2 cups) water
1 Tbsp tamarind water or juice of a lemon


If using raw peanuts: Stir-fry the peanuts for 4 minutes. Remove with a slotted spoon to drain in a colander, and leave to cool.  (Continue with following method)
If using roasted peanuts:Pound or grind the nuts into a fine powder, using a blender, coffee grinder, or pestle and mortar. Discard the oil, except for 1 tablespoonful.

Crush the garlic, shallots and shrimp paste in a mortar with a little salt, and fry in the remaining oil for 1 minute. Add the chillie powder, sugar, soy sauce and water. Bring this to the boil, then add the ground peanuts. Simmer, stirring occasionally, until the sauce becomes thick; this should take about 8-10 minutes. Add the tamarind water or lemon juice and more salt if needed.

Store in the fridge. Reheat as required . Stable for about a week refrigerated.