Ingredients

for the peanut sauce:
• 2 to 3 shallots
• 1 lemon grass stalk, white portion only
• 1 tbsp vegetable oil
• 2 cloves of garlic, minced
• 2 tsp Thai Curry Powder
• 1 tbsp tamarind puree (see my instructions above)
• 1 tbsp sambal oelek (chili paste) this is the one I buy
• 1 cup roasted, unsalted peanuts, roughly chopped
• 2 tsp dark brown sugar
• 1 cup coconut milk
• 1/2 cup water
• salt, to taste
for the cucumber relish:
• 4 tbsp rice vinegar
• 1/2 cup granulated sugar
• 1 small chili (like those pictured), seeded and finely chopped
• 1 tsp fish sauce
• 1/2 cup roasted, unsalted peanuts, roughly chopped
• 1/2 Lebanese cucumber, seeded and diced
• 1/2 English cucumber, seeded and diced (to seed a cucumber, just cut it in half and scrape out the middle with a spoon)

Instructions

for the peanut sauce:
1. In a food processor, process the shallots and lemongrass into a paste.
2. In a wok or saute pan, heat the vegetable oil over medium-high heat. Add in the garlic and fry until just starting to brown. Add in the shallot-lemongrass mixture and cook for a minute. Add in the curry powder and stir until fragrant.
3. Add in the remaining ingredients and bring to a boil. Boil for 10-15 minutes until reduced to a spoonable sauce. Season, to taste, with salt.
   for the cucumber relish:
4. In a small saucepan, bring the vinegar and sugar to a boil. Reduce the heat and simmer for 5 minutes; set aside to cool.
5. In a bow, combine the remaining ingredients, and toss with the syrup.

Notes