Method:

1. Heat oil over medium-low heat in a saucepan or wok. Add curry paster and saute until you can detect the aroma of the curry.

2. Scoop the creamy part of the coconut cream from the can. Add it to the curry past. Increase heat to medium.

3. Stir and cook until the curry and coconut cream are well blended and oil start to appear on the surface.

4. Add peanuts, sugar, salt, tamarind juice, and the rest of the coconut cream. Stir constantly until the sauce comes to a boil. Reduce heat, simmer for 10 minutes, stirring frequently.

5. Do final tasting. Remove from heat. Transfer to serving dish.

*Different brands of curry paste vary in potency. Start with a small amount and adjust to suit your taste.