Vietnams take on this Asian favourite contains a tangy trio of flavours - tamarind, fish sauce and lime juice - as well as a good hit of chilli.
- Heat the oil in a medium saucepan over medium heat. Add the garlic and chilli and cook, stirring, for 1 minute or until aromatic. Add the peanut and cook, stirring, for 2-3 minutes or until golden. Add the water and coconut milk and stir until well combined. Bring to the boil. Reduce heat to medium-low and cook, stirring, for 5 minutes or until the sauce thickens slightly.
- Add the tamarind, fish sauce and palm sugar and stir to combine. Set aside for 10 minutes to cool. Serve.
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