Satay Peanut Sauce
For the sauce:
For the spice paste:
Finely chop the chiles, garlic, shallots, lemongrass, ginger, coriander seeds, and cumin seeds. Place in a mini food processor or blender, and process until fine.Advertisement
Heat the oil, and fry spice paste for several minutes. Add the tamarind pulp, sugar, and fish sauce; simmer 2 minutes more.
Add 2/3 cup water and the coconut milk, and bring to a boil.
Reduce heat; add crushed peanuts. Mix thoroughly, and remove from heat. Serve.