1. In a Mortar & pestle make a paste by gradually pounding the red curry paste, garlic, peanut butter & shrimp paste until smooth.
  2. Add the palm sugar, tamarind paste & fish sauce: it should taste salty, hot, sour & sweet.
  3. Heat the Pic’s peanut oil in a pan, add the paste & fry gently over a low heat for about 10 or until lightly golden & fragrant.