- Approx 150 gram onion
- 10 grams ginger
- 15 grams garlic
- 1 portion Long Red Chili, (leave seeds out for milder sauce)
- 20 grams peanut oil, (or olive oil if preferred)
- 2 heaped tablespoons curry powder
- 60 grams Tomato Ketchup (from EDC p.61) or Tomato Conserve (EDC p.62), (store bought tomato sauce is fine also)
- 20 grams brown sugar
- 100 grams Peanut Butter from EDC, (use store bought also - no added sugar or salt)
- 350 grams liquid stock
- 1 pinch Salt and pepper
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
You will need a chopping board and a knife.
Add the following to the bowl, using the scales: 150g onion (peeled and chopped in half), 10g ginger, 15g garlic and 1 long red chili. Chop 5 seconds/speed 5/MC on.
Scrape down the sides of the bowl.
Add the following to the bowl, using the scales: 20g of peanut oil (use olive oil if you don't have peanut oil), 2 heaped tablespoons of curry powder and a pinch of salt and pepper. Cook on 90 degrees/8 minutes/speed 1/MC on (tilted).
Remove lid carefully as the mix creates a strong aroma. (smells sooooo yummy but can hurt your eyes a little!)
Add the following to the bowl, using the scales: 60g of tomato ketchup (can use store bought tomato sauce also), 20g brown sugar, 100g peanut butter (preferrably Thermie made, if not then it is best to use one that doesn't have added salt and sugar) and 350g liquid stock. Cook on 90 degrees/15 minutes//speed 1/MC on (tilted).
If you prefer your sauce smooth then blitz on speed 9 for 20 seconds, once the mixture has cooled a little. Remember to always start slowly and work your way up to speed 9.
Serve straight away, poured over your choice of kebabs on a bed of steamed rice.
I use this version as a sauce to pour over kebabs/skewers. It's really popular at BBQs and parties when used as a dipping sauce.
You can also use this recipe for a stir fry. When cooking your stir fry on the stove top, add extra liquid stock to reach your desired consistency.
To keep the sauce for future use, pour sauce into glass jars and pop the lid on. Stand them upside down for a few minutes to create a seal. Refrigerate.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Other users also liked...
- Chilli laksa sauce
- Marmalade with Navel Oranges
- Chouriço Pâté (chorizo butter)
- Tobasco Sauce
- Passata Sauce
- Quick Avocado/Yoghurt Dip
- Tomato Sauce kids wont know the difference
- Almond butter
- Blue cheese sauce
- Capsicum Paste (biber salças)
- The Thermomixing Mum's Veggie Loaded Pizza and Pasta Sauce
- Sardine Paté - Portuguese Style
- Best & Easiest Mashed potato
- Massaman Curry Paste
- Leftover Chicken Burgers - Using Leftover Cooked Chicken
- Chicken Fricassee (great with Smoked Chicken)
- Chorizo Risotto
- Jamie Oliver’s eggplant dhal
- Pasta Arrabiata (all-in-one)
- Roasted Jalapeno / Jalapeño and Chicken Soup
- Roasted Jalapeño / Jalapeno Soup
- Feijoa, Ginger and Vanilla Jam
- Mandy's Chai Latte mix
- Creamy Celeriac and Parsnip Soup