Peanut-Tamarind Dipping Sauce For Spring Rolls Or Satay Recipe

• 1/2 cup shelled peanuts (3 ounces; 85g)
• 1 tablespoon palm or light brown sugar (1/2 ounce; 15g)
• 3 medium cloves garlic
• 2 tablespoons (30ml) light soy sauce
• 2 tablespoons (30ml) vegan Thai
• 1 tablespoon (15ml)
• 2 tablespoons (30ml) vegetable oil
• Dry chili flakes, to taste (optional)

1. Toast peanuts on a rimmed baking sheet in a 375u0b0F 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.
2. Toast peanuts on a rimmed baking sheet in a 375u0b0F 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.
3. Sauce can be stored in a sealed container in the refrigerator for several weeks.

peanuts, palm, garlic, soy sauce, vegan, vegetable oil, chili flakes

Taken from www.seriouseats.com/recipes/2016/03/peanut-tamarind-dipping-sauce-spring-roll-satay-recipe.html (may not work)