Method

• 1.
  Dissolve tamarind paste in 80ml (1/3 cup) boiling water and set aside.
• 2.
  Place nuts in a food processor and process until finely crushed.
• 3.
  Place a wok or frying pan over high heat and add the oil and curry paste.
• 4.
  Fry for a few seconds, then add the garlic, chillies, sugar, peanuts, coconut milk and tamarind liquid. Cook, stirring, for 1-2 minutes until the oil floats to the top and sauce has thickened. Transfer to a bowl and pat off excess oil with kitchen paper.

• 5.
  Serve with bundles of Asian herbs as an hors d'oeuvre. Drizzle with ketjap manis.