Directions

1. Equipment: 3-4 quart sauce pan.
2. Heat a sauce pot on medium high heat and add peanut oil. Reduce heat to medium and add the sliced shallots, garlic, galangal, and lemongrass. Saute until fragrant, about 3-4 minutes, stirring occasionally to prevent burning. Add in the peanuts, and stir with a large spoon to fully coat the peanuts in the mixture. Continue to saute for another 2-3 minutes to toast the peanuts.
3. Add coconut milk, tamarind paste, fish sauce, lime juice, brown sugar, chili (if using), and water. Cover and allow to simmer for 10-12 minutes, stirring occasionally.
4. Remove pot from heat. Attach the pan guard to the arm of your KitchenAid® Corded Hand Blender. Attach the arm of the hand blender to the base and submerge the blender into the pot to blend. Start at a slower speed while the pieces are large, then increase speed as the mixture becomes smoother. (NOTE: You may find it easier to slightly tip the pot so there’s a deeper portion where you’re blending.) Blend until smooth, about a minute.
5. Sauce will be thick. If you desire a thinner sauce, add an additional tablespoon of water at a time and blend again until you reach desired consistency.