Satay Sauce

Ingredients

• 1 1/4 cups coconut milk, stirred to blend
• 3/4 cup smooth peanut butter
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 3 tablespoons minced fresh ginger
• 3 tablespoons light brown sugar
• 1 teaspoon crushed red pepper flakes

Directions

1. 1

   In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.

2. 2

   I use chili powder in place of the crushed red pepper because I like it really spicy.

3. 3

   I've also frozen and thawed leftovers - it is still delicious.

4. 4

   A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood [or tofu].