Ingredients
1/4 cup vegetable oil
1 tablespoon tamarind pulp
1 tablespoon granulated white, or palm sugar
1 teaspoon fish sauce
2/3 cup coconut milk
2 cups unsalted roasted peanuts, crushed
6 dried red chiles, soaked in water
6 cloves garlic, peeled and sliced
3 shallots, peeled and sliced
2 stalks lemongrass, outer leaves removed and roughly chopped
1 half-inch piece ginger, peeled and chopped
1 teaspoon coriander seeds
1/2 teaspoon cumin seeds
Preparation
Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine.
Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.
Add 2/3 cup water and the coconut milk, and bring to a boil.
Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.
