Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon tamarind paste (see note)
  • 2 cups shelled raw peanuts
  • 2 teaspoons peanut oil
  • 1 teaspoon Thai red curry paste
  • 2 garlic cloves, chopped
  • 2 birdseye chillies, seeded, chopped
  • 50g brown or palm (see note) sugar
  • 40ml (2 tablespoons) coconut milk
  • Ketjap manis (see note), to drizzle

Instruction

  • Dissolve tamarind paste in 80ml (1/3 cup) boiling water and set aside.
  • Place nuts in a food processor and process until finely crushed.
  • Place a wok or frying pan over high heat and add the oil and curry paste.
  • Fry for a few seconds, then add the garlic, chillies, sugar, peanuts, coconut milk and tamarind liquid. Cook, stirring, for 1-2 minutes until the oil floats to the top and sauce has thickened. Transfer to a bowl and pat off excess oil with kitchen paper.
  • Serve with bundles of Asian herbs as an hors d'oeuvre. Drizzle with ketjap manis.