Bathing Rama

From Hot Thai Kitchen 

• chicken or pork, thinly sliced
• 1 tbs fish sauce
• 3 tbs water
• 2 tsp oil
• 2 tbs cornstarch
• 2 tbs red curry paste
• 1 1/2 cup coconut milk, separated

• ​2 tbs palm sugar, chopped
• 1-2 tsp fish sauce
• 2-3 tbs tamarind juice
• 1/3 cup roasted peanuts
• 1 1/2 tbs toasted white sesame seeds
• leafy green vegetables

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1. Toss meat in fish sauce, water, oil, and cornstarch and marinade for at least 20 minutes
2. Roast peanuts at 350 for 13-18 minutes, removing once they begin to darken
   
3. Toast sesame seeds in dry pan over medium high heat until golden
   
4. Thicken 1/2 cup coconut milk over medium heat
5. Stir in curry paste until sizzling
6. Add 1 cup coconut milk, fish sauce, sugar, and tamarind
7. Bring to simmer
8. Blitz or crush peanuts and sesame seeds and stir into sauce
9. Blanch vegetables for 15-20 seconds in boiling water with oil
10. Blanch meat for 20-30 seconds, swirling to separate the pieces
11. Serve with rice, top vegetables with meat and then sauce
12. Garnish with sesame seeds and/or crushed peanuts