2 tablespoons (30 mL) vegetable oil
2 tablespoons (30 mL) Thai Kitchen® Red Curry Paste
1 teaspoon (5 mL) yellow curry powder
1/2 teaspoon (2 mL) crushed red pepper flakes
Pinch ground cilantro (coriander)
Pinch ground cumin powder
3/4 cup (175 mL) Thai Kitchen® Coconut Milk, divided
5 tablespoons (75 mL) sugar
1 tablespoon (15 mL) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 mL) tamarind juice
1 teaspoon (5 mL) water
1/2 cup (125 mL) crushed roasted peanuts
2 teaspoons (10 mL) 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.