1 tbs.  instant red curry paste
 1 tbs.  roasted chilli paste
 1 tbs.  sugar
 2 tbs.  crushed peanuts
 2 tbs.  coconut milk
 1 tbs.  lime juice or tamarind juice
 1 tbs.  salt
  
 
   
how to cook

1. In a frying-pan, heat coconut milk until it boils. Set aside.
2. In a pan, fry the red curry paste and roasted chilli paste
with 2 tablespoons of coconut milk until you can smell the aroma.
3. Add the remaining coconut milk and stir-fry with sugar, peanuts, tamarind juice, and salt. If desired, adjust the flavor. Remove from the stove.