Thai Peanut Sauce

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Michael Ruhlman


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3 cups Canned coconut milk, stirred (divided use)

1/4 cup Red curry paste (add 1 more tablespoon if paste was made in blender) or store bought

1/4 teaspoon Ground turmeric

1 cup Water

1/2 cup Light brown palm sugar

1 Tablespoon Fish sauce (nahm pla)

1/2 teaspoon Kosher salt

1 cup Peanuts, roasted in dry pan, finely ground

1/4 cup Tamarind pulp

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