Preparation / Directions:
Place all A MIXTURE ingredients in a dry skillet and cook over low heat, stirring constantly, until they just begin to colour. Remove from the heat. In a blender, combine both A and B MIXTURE spices and blend into a smooth paste.
Place 1/2 c coconut milk in a skillet and heat it over medium heat. Add the paste from the blender and stir until the aroma is released. Add the rest of the milk, bring to a gentle boil and simmer for 3 minutes. Add the sugar, tamarind water and soy sauce. Simmer for 4 minutes. Remove from heat.
Toast the sesame seeds and grind them well. Add the peanuts and seeds to the sauce and let the sauce cool. Place in a serving dish and garnish with the cilantro. Serve at room temperature.
Makes a great dip for deep-fried tofu.
* To make tamarind water, soak 1 tb tamarind pulp in 1/4 c lukewarm water for 5 minutes. Squeeze and knead well with your fingers. Strain. Or use any citrus juice to replace.
Puangkram C. Schmitz and Michael J. Worman, "Practical Thai Cooking"