Peanut Tamarind Dipping Sauce
- ½ cup shelled peanuts (85g)
- 1 tablespoon palm or light brown sugar (15g)
- 3 medium cloves garlic
- 2 tablespoons (30ml) light soy sauce
- 2 tablespoons (30ml) Thai red curry paste
- 1 tablespoon (15ml) tamarind concentrate
- 2 tablespoons (30ml) vegetable oil
Roast peanuts on baking sheet at 350°F (175°C) for 5 minutes or until golden brown.
In mortar and pestle, grind garlic and sugar to paste. Add peanuts and grind to a a chunky consistency. Add soy, tamarind, and curry paste and mix thoroughly, then add vegetable oil and mix until the consistency is uniform.
Add water to thin to a pourable consistency.
