Step 1

Dissolve tamarind paste in 80ml (1/3 cup) boiling water and set aside.

Step 2

Place nuts in a food processor and process until finely crushed.

Step 3

Place a wok or frying pan over high heat and add the oil and curry paste.

Step 4

Fry for a few seconds, then add the garlic, chillies, sugar, peanuts, coconut milk and tamarind liquid. Cook, stirring, for 1-2 minutes until the oil floats to the top and sauce has thickened. Transfer to a bowl and pat off excess oil with kitchen paper.

Step 5

Serve with bundles of Asian herbs as an hors d'oeuvre. Drizzle with ketjap manis.