About this recipe: This sauce has the perfect balance of hotness, nuttiness, creaminess and sweet and sourness. Use it over fish, chicken, rice, noodles or as a dip for vegetable sticks, chicken fingers or anything you fancy.
If your local supermarket doesn't stock tamarind paste or pulp, you will find it at Indian/South Asian speciality stores. Coconut cream concentrate can be purchased online.
This turned out awesome, but I totally modified it almost beyond recognition based on what I had on hand. I omitted chile pepper and ginger, and substituted szechuan for hoisin, 2% milk for coconut milk, and garlic powder for fresh garlic. I used half the amount of peanut butter (smooth) and then threw in some crushed peanuts. It turned out awesome though!!! - 02 Sep 2008 (Review from Allrecipes US | Canada)
This recipe was good, but I made some changes the second time around that made it phenomenal. I found the consistency to be better when I tried it with smooth peanut butter, and tossed some crushed peanuts on top when serving. I also added a half cup more of chicken stock, and the juice of half a lime for that authentic tangy Thai zing. When cooking for kids or those not fond of spicy dishes, substitute the chile for 2 Tbs. sweet chile sauce. All in all a great sauce. - 07 Jan 2011 (Review from Allrecipes US | Canada)
Flavors didn't seem to meld well--I don't think the tamarind goes well with peanut. It was heavy, which is uncharacteristic of all other good Thai food we have had. I won't make this again. - 25 Sep 2011 (Review from Allrecipes US | Canada)