The Farmer Family Cookbook

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Ingredients

• 20.5 tbsp tamarind liquid
• 51.25 tbsp peanut butter (I prefer chunky natural)
• 20.5 tbsp red curry paste
• 61.5 tbsp sugar
• 41 tbsp fish sauce
• 1.50.375 cups coconut milk

Steps

1. Tip: In Thailand, people use peanuts ground instead of peanut butter. However, peanut butter is more convenient and common in the American kitchen.
2. In a saucepan, add coconut milk and heat it up at medium heat.
3. As it is heating, stir in the curry paste and break the paste into small pieces. Mix well.
4. When you see red oil simmering to the top, add the peanut butter, sugar, fish sauce and tamarind liquid. Stir.
5. Taste, you should be able to taste all three flavors: salty, sweet, and sour. If it becomes too thick, add a few teaspoons of water to thin the paste.