Spicy Peanut Sauce For Satay

[Sarah Edwards] did not permit this soul communion to interfere with her daily duties and tasks, but somewhere in her busy schedule there was always time for a quiet walk with God. The children early learned to respect their father’s study hours, but they also recognized these times which were necessary for their mother, these moments when she needed to be alone to lose herself in God. They sensed their mother was Martha; but also she was Mary who sat at the feet of her Lord.

Edna Gerstner

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy, Seafood	Thai	Condiments, Hot, Thai	6	Servings

INGREDIENTS

1	c	Thick coconut milk
2 1/2	T	Red curry paste
3/4	c	Thin coconut milk
1	T	Fish sauce
2	T	Light brown sugar
1 1/2	T	Tamarind water
1/4	c	Ground unsalted dry roasted
		peanuts or 3 tb creamy
		peanut butter

INSTRUCTIONS

In a pan, heat the thick coconut milk over low heat and cook until it
thickens and becomes oily around the edges. Increase the heat. Add the
curry paste and cook for 3 to 5 minutes, being careful not to burn.
There will be a noticeable color and odor change as the mixture
becomes properly cooked. Add the thin coconut milk gradually. Stir.
Season with fish sauce, sugar, and tamarind water. Add the ground
peanuts. Stir. Serve as a dipping sauce. The sauce will become  spicier
and thicker as it stands.  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 195 Calories From Fat: 165 Total Fat: 19.7g Cholesterol: 0mg Sodium: 33.2mg Potassium: 220.6mg Carbohydrates: 4.1g Fiber: <1g Sugar: <1g Protein: 3.9g