J. KENJI LÓPEZ-ALT
Ingredients
1/2 cup shelled peanuts
1 tablespoon palm or light brown sugar
3 medium cloves garlic
2 tablespoons light soy sauce
2 tablespoons vegan Thai red or Massaman curry paste
1 tablespoon tamarind concentrate
2 tablespoons vegetable oil
Dry chilli flakes to taste
Directions
If You Have a Mortar and Pestle (Recommended):
Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine sugar and garlic in the mortar and pound with the pestle into a smooth paste. Add peanuts and pound to form a chunky paste. Add soy sauce, curry paste, and tamarind concentrate and firmly stir with a circular motion until a homogeneous chunky mixture is formed. Add vegetable oil and stir to combine. Add water to thin to a pourable but still thick consistency. Adjust heat with chili flakes, if desired.
If You Have a Food Processor:
Toast peanuts on a rimmed baking sheet in a 375°F oven or toaster oven until deep golden brown, about 5 minutes. Transfer to a plate to cool. Combine peanuts, sugar, and garlic in the bowl of a food processor and pulse until a chunky paste is formed. Add soy sauce, curry paste, tamarind concentrate, and oil and process until a chunky homogeneous mixture is formed. Pulse in water, 1 tablespoon at a time, until sauce reaches a pourable but thick consistency. Adjust heat with chili flakes, if desired.
Sauce can be stored in a sealed container in the refrigerator for several weeks.
