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Nutrition information coming soon.
HEAT oil in small saucepan on medium heat. Add red curry paste; stir fry until fragrant. Stir in curry powder, crushed red pepper, ground cilantro and ground cumin. Stir in 1/4 cup of the coconut milk. Bring to simmer.
STIR in remaining 1/2 cup coconut milk, sugar, fish sauce, tamarind juice and water. Bring to simmer. Add peanuts and sesame seeds; mix well.