Roast the brown peanuts in a dry wok stirring constantly on low heat until they turn dark brown. (about ten minutes)
When they're cool enough to handle, rub off the skins blowing gently until all the skin is gone.
Transfer them in the pestle and mortar and grind them. (or blend them)
They are to be brought a granular consistency.
Pour the coconut milk into a medium hot pan and bring to the boil.
Add Penang curry paste, stir in until fully mixed in and you get a lovely aroma.
Turn down the heat to simmer.
Next add all the other ingredients and leave on a low heat stirring occasionally for up to ten minutes.
The sauce is ready when it becomes thicker. (Do not overcook as it thickens in the bowl as it cools)

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