2 tbsps vegetable oil
2 tbsps Thai Kitchen® Red Curry Paste
1 tsp yellow curry powder
1/2 tsp crushed red pepper flakes
Pinch ground cilantro (coriander)
Pinch ground cumin powder
3/4 cup Thai Kitchen® Coconut Milk, divided
5 tbsps sugar
1 tbsp Thai Kitchen® Premium Fish Sauce
1 tbsp tamarind juice
1 tsp water
1/2 cup crushed roasted peanuts
2 tsps toasted sesame seeds (optional)
HEAT oil in small saucepan on medium heat. Add red curry paste; stir fry until fragrant. Stir in curry powder, crushed red pepper, ground cilantro and ground cumin. Stir in 1/4 cup of the coconut milk. Bring to simmer.
STIR in remaining 1/2 cup coconut milk, sugar, fish sauce, tamarind juice and water. Bring to simmer. Add peanuts and sesame seeds; mix well.
MAKES about 1 cup or 8 (2-tablespoon) servings.