Step 1

Toast peanuts in a pan without oil until fragrant. Remove skins by soaking them in a bowl of water. Then, blend/crush peanuts into a grainy texture and set aside.

Step 2

Blend lemongrass, galangal, garlic and dried chillies. In a pan, heat oil over medium heat to fry sliced shallots. Once shallots begin to change colour, add the blended ingredients and sauté until fragrant.

Step 3

Add blended/crushed peanuts, water and a pinch of salt. Mix well and increase heat to allow the sauce to boil.

Step 4

Once the sauce boils, add palm sugar and allow it to simmer over low to medium heat. After 20 minutes when the sauce thickens, add tamarind paste. Add sugar to taste (optional).