You may substitute a commercial Thai red-curry spice paste for the one made in the first step.



For the sauce:

For the spice paste:


  • Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine.

  • Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.

  • Add 2/3 cup water and the coconut milk, and bring to a boil.

  • Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.