This is a perfect sauce to pour over fish, chicken, rice and noodle dishes. One of my friends even likes to pour it over waffles, but I don't recommend that, she's a little nutty. It makes a good dip for chicken fingers, shrimp rolls (what can't it do?) I make extra large batches and give some away bottled.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.

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Nutrition Facts

128.1 calories; 4.5 g protein; 7.9 g carbohydrates; 0.2 mg cholesterol; 409.9 mg sodium. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/02/2008
This turned out awesome but I totally modified it almost beyond recognition based on what I had on hand. I omitted chile pepper and ginger and substituted szechuan for hoisin 2% milk for coconut milk and garlic powder for fresh garlic. I used half the amount of peanut butter (smooth) and then threw in some crushed peanuts. It turned out awesome though!!! Read More
(9)

Most helpful critical review

Rating: 2 stars
09/26/2011
Flavors didn't seem to meld well--I don't think the tamarind goes well with peanut. It was heavy which is uncharacteristic of all other good Thai food we have had. I won't make this again. Read More
(2)
7 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
09/02/2008
This turned out awesome but I totally modified it almost beyond recognition based on what I had on hand. I omitted chile pepper and ginger and substituted szechuan for hoisin 2% milk for coconut milk and garlic powder for fresh garlic. I used half the amount of peanut butter (smooth) and then threw in some crushed peanuts. It turned out awesome though!!! Read More
(9)
Rating: 5 stars
09/02/2008
This turned out awesome but I totally modified it almost beyond recognition based on what I had on hand. I omitted chile pepper and ginger and substituted szechuan for hoisin 2% milk for coconut milk and garlic powder for fresh garlic. I used half the amount of peanut butter (smooth) and then threw in some crushed peanuts. It turned out awesome though!!! Read More
(9)
Rating: 4 stars
01/11/2011
This recipe was good but I made some changes the second time around that made it phenomenal. I found the consistency to be better when I tried it with smooth peanut butter and tossed some crushed peanuts on top when serving. I also added a half cup more of chicken stock and the juice of half a lime for that authentic tangy Thai zing. When cooking for kids or those not fond of spicy dishes substitute the chile for 2 Tbs. sweet chile sauce. All in all a great sauce. Read More
(7)
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Rating: 2 stars
09/26/2011
Flavors didn't seem to meld well--I don't think the tamarind goes well with peanut. It was heavy which is uncharacteristic of all other good Thai food we have had. I won't make this again. Read More
(2)
Rating: 5 stars
09/10/2010
Super easy and tasty this was exactly what I needed. I omitted the fish and hoisin sauce sauce I didn't have any and used evaporated milk instead of coconut. Went great over some leftover rice pilaf. Read More
(2)
Rating: 4 stars
03/11/2010
I've been searching for tamarind sauce recipe to make at home that tastes like a sample sauce I had a few month ago called singing sauce or singers sauce(i don't remember.) I would've never thought of adding fish sauce and coconut cream to a peanut-tamarind sauce but I'm very excited! Thank you for sharing! Read More
(1)
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Rating: 5 stars
08/16/2011
Loved it. Went great with chicken satay sticks. Read More