Peanut Sauce for Satay

ingredients

3 tbsp. Vegetable oil
2 tbsp. Red curry paste (from Asian supermarket My Than)
1/2 tsp. Ground coriander (roasted before grinding)
1/2 tsp. Ground cumin (roasted before grinding)
2 cups Coconut milk
3/4 cup Coarsely ground peanuts
2 tbsp. Sugar
2 tbsp. Tamarind juice or lime juice
1 tsp. Salt

directions

Put the oil in a saucepan and heat up. Add the curry paste when the oil is hot and fry until fragrant, being careful not to burn the curry. (Use medium heat) After a minute or so add the dry spices and continue frying for another one or two minutes. Add coconut milk and the rest of the ingredients except the tamarind juice and salt. Bring the ingredients in the pot back to the boil for a few minutes or until the sauce thickens slightly. Adjust the seasoning with tamarind juice and salt. The sauce should taste slightly sweet followed by a touch of tartness and saltiness. The main scent of this sauce is the combination of curry and coconut.

Source: Jam