Peanut-Tamarind Dipping Sauce for Spring Rolls or Satay

seriouseats.com

DJ, Spokane Valley

½ cup shelled peanuts (3 ounces; 85g)

1 tablespoon palm or light brown sugar (½ ounce; 15g)

3 medium cloves garlic

2 tablespoons (30ml) light soy sauce

2 tablespoons (30ml) vegan Thai red or Massaman curry paste

1 tablespoon (15ml) tamarind concentrate

2 tablespoons (30ml) vegetable oil

Dry chile flakes, to taste (optional)

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