Peanut Sauce(Sauce From Thailand) - cooking recipe

Ingredients

1 c. thick coconut milk
2 to 3 Tbsp. red curry paste
3/4 c. thin coconut milk
1 Tbsp. fish sauce
2 Tbsp. light brown sugar
1 1/2 Tbsp. Tamarind Water
1/4 c. ground unsalted dry roasted peanuts or 3 Tbsp. peanut butter

Preparation

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 and stir.
Season with fish sauce, sugar and Tamarind Water.
Add ground peanuts; stir and serve.