Satay Sauce

1/4 cup oil
2 cloves garlic -- minced
1 onion -- chopped
1/2 teaspoon ground dried red chili peppers -- (1/2 to 1)
3 kaffir lime leaves
1/2 teaspoon curry powder
1 tablespoon chopped fresh lemon grass
1 cup coconut milk
1/2 cup milk
2-inch cinnamon stick
3 bay leaves
2 teaspoons tamarind paste
1 tablespoon fish sauce -- (1 to 3)
3 tablespoons dark brown sugar
3 tablespoons lemon juice
1 cup chunky peanut butter

Heat oil in a skillet to medium-high heat and sauté garlic, onion, chili peppers, kaffir lime leaves, curry powder and lemon grass for 2-3 minutes. Stir in coconut milk, milk, cinnamon stick, bay leaves, tamarind sauce, fish sauce, brown sugar, lemon juice and peanut butter; mix well. Reduce heat and cook, stirring frequently, until sauce thickens, about 30 minutes. Be very careful sauce does not stick to bottom of pan.

Use on grilled meats, shrimp...use your imagination. --Chiff

Source of recipe: Chiffonade