Ingredients
250 ml coconut milk (The creamier, the better, use the one for curry not for beverages).
3 tbsp Massaman curry paste (or good-quality red curry paste if you prefer a spicier kick)
4 oz palm sugar (about ½ cup, adjust for sweetness)
2 tbsp tamarind concentrate (adds that deep tangy flavor)
1 tsp salt (or to taste)
1 tsp salt (or to taste)
Preparation
Cook the curry paste:
Pour the coconut milk into a pan over medium heat. Add the Massaman curry paste and stir until the paste is fully dissolved and fragrant.
Add the sugar:
Add palm sugar and keep stirring until it melts and the sauce starts to thicken a bit. If you don’t have palm sugar, you can use white sugar, but the flavor will be sharper and less “nutty-smooth.”
Season:
Add tamarind concentrate and salt. Stir well and taste – it should be sweet, tangy, and a little salty.
Add the peanuts:
Stir in the ground roasted peanuts (or Skippy peanut butter). Keep stirring until the sauce is smooth and reaches your desired thickness.
Adjust & finish:
Taste again – add a splash of tamarind for more tang or a bit more sugar if you like it sweeter. The taste will be stronger when the sauce become colder.