Red-Curry Peanut Dipping Sauce

Preparation Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand. Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts. Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency. Cooks' note:Sauce can be made 1 day ahead and chilled, covered.

Preparation Finely grind 3 tablespoons peanuts in a food processor along with sugar. Finely chop remaining tablespoon peanuts by hand. Stir together curry paste (to taste) and 6 tablespoons water until paste is dissolved. Heat oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, shallot, and chiles, stirring, until golden, about 4 minutes. Add ground peanut mixture and cook, stirring, 1 minute. Stir in curry mixture and bring to a boil, stirring constantly. Remove from heat and stir in chopped peanuts. Cool to room temperature, about 30 minutes, then thin with water, 1 tablespoon at a time, to desired consistency. Cooks' note:Sauce can be made 1 day ahead and chilled, covered.