Ingredients Jump to Instructions ↓


  2. 1 cup thick coconut milk

  3. 2 1/2 tablespoons red curry paste

  4. 3/4 cup thin coconut milk

  5. 1 tablespoon fish sauce

  6. 2 tablespoons light brown sugar

  7. 1 1/2 tablespoons tamarind water

  8. 1/4 cup ground unsalted dry roasted peanuts or 3 tablespoons creamy peanut butter

Instructions Jump to Ingredients ↑

  1. In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce. The sauce will become spicier and thicker as it stands.


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