Sauté the red curry paste in the coconut oil.
Add the coconut milk and simmer to allow to reduce so it's noticeably thicker.
Add the Tamarind, fish sauce and sugar.
Stir until all the sugar is dissolved.
Taste and adjust to get the right balance of salt, sour and sweetness.
Add the crushed peanuts and mix.
The sauce is best served in individual shallow dishes so it's easy dip your pork skewers in.
The peanuts are best crushed by hand. Processors can turn it to dust.
You need to taste the sauce because tamarind can vary in strength. You can make your own from fresh or use a paste but I use the extract which is a lot stronger.
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|Serving Size: 1 Serving (139g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 280 (93%)|
|Amt Per Serving||% DV|
|Total Fat 31.2g||42 %|
|Saturated Fat 27.4g||137 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 133.6mg||5 %|
|Potassium 314.9mg||8 %|
|Total Carbohydrate 7.5g||2 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 7.1g|
|Protein 2.8g||4 %|
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Calories per serving: 301
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