INGREDIENTS: Tbsp : Tablespoon Ts : Teaspoon
1 cup coconut milk
1/2 cup creamy peanut butter
2 tbsp reduced-sodium soy sauce
1 tbsp red chili paste
1 ts (packed) light brown sugar
1/4 -1/2 ts tamarind puree
2 ts oil
1 block palm sugar
In a hot pan add oil and slice shallots. Cook it in a medium heat until it soft.
Add chili paste cook it until it combines then add half a cup of coconut milk
When it cooked add sugar, tamarind puree and peanut butter. Cook them together until it combines.
Add the rest of the coconut milk. cook about 3 mins then it ready.