Malaysia Satay Sauce Recipe

Recipe :

85 g roasted peanuts
1 fresh red chili, cored, seeded and chopped
1 clove garlic, chopped
4 tbsp red curry paste
375 ml coconut milk
2 tbsp light brown sugar
squeeze lime juice

Method :
Put peanuts, chili and garlic in a blender. Mix together, then add curry paste, 2 tablespoons of coconut milk and a squeeze of lime juice. Mix to blend evenly. Pour mixture into a saucepan. Stir in remaining coconut milk and sugar. Bring to the boil, stirring then boil for 2 minutes. Lower heat and simmer for 10 minutes, stirring occasionally. Add a little water if sauce becomes too thick.

Serves 6