Preheat the oven to 350°F (180°C). Spread the peanuts on a baking sheet in a single layer and roast for 15-20 minutes, stirring after 10 minutes until golden brown. Let them cool and grind into a coarse meal.

Cut the chilies into chunks, remove seeds, and grind them along with the coriander seeds in a coffee grinder until finely powdered. If you don’t have a grinder, a mortar and pestle can be used. Pound the shallots and garlic in the same vessel and mix with the ground spices until they form a smooth paste.

In a pot, bring 1/4 cup of coconut milk to a boil. Add the chili paste and cook for about 5 minutes until it reduces and thickens slightly, stirring frequently to avoid sticking.

Pour in the remaining coconut milk, water, ground roasted peanuts, tamarind paste, palm sugar, and salt. Let it simmer for approximately 20-30 minutes, stirring regularly until you achieve the desired consistency.

Allow the dressing to cool slightly before drizzling over salads or storing in an airtight container in the fridge.