Instructions: Pound or blend chillis, garlic and coriander together until they become very pasty. Heat coconut milk over medium heat until it boils. Add in the paste from above mixture and fry until fragrant. Then add chicken and shrimp and turn well.

Season with sugar, tamarind water and salt.

Add peanuts and shallots and stir in. Simmer until reduced.

Serve with rice crispy chips.

NOTES : KHOW TAANG NA TANG (Herbed Peanut Sauce w/ Rice Crispy Chips

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