Makes about 3 cups
3 cups canned coconut milk, stirred, divided
1/4 cup red curry paste
1/2 cup light brown sugar
1 tablespoon fish sauce
Kosher salt, to taste
1 cup peanuts, toasted, finely ground
2 tablespoons tamarind pulp (from a 2-ounce block)
Juice of 1 lime
In a medium saucepan over medium heat, cook 1 cup of the coconut milk until it has thickened, 5 minutes (the oil will begin to separate from the solids). Add the curry paste and continue cooking, stirring constantly, until the paste is very aromatic, 2 to 3 minutes.
Add the remaining coconut milk, brown sugar, fish sauce, salt, peanuts, and 1 cup water to the pot and simmer for 10 minutes. Stir in the lime juice. Adjust seasoning with salt, fish sauce, and brown sugar, and let cool before serving.