Thai Peanut Satay Sauce
from https://hot-thai-kitchen.com/

Satay came to Thailand from Indonesia, and originally it arrived as beef satay. But in Thailand, pork is the more common meat; so eventually pork satay became the most popular and basically the only kind of satay we eat. But outside of Thailand in Thai restaurants, it's a different story. Pork is much less popular and chicken is king (and the cheapest!). So restaurants overseas chose to use chicken instead, and that's how chicken satay became associated with Thai food; even though you can barely find it in in Thailand!

The sauce traditionally served with Thai satay is a spicy peanut sauce and coconut milk, flavoured with Thai red curry paste. I call this a peanut sauce, but really it should be called satay sauce because it is a sauce that is ONLY served with satay. Note that the Thai satay sauce is different from Indonesian satay sauce - naturally foods change as they travel to new destinations.

This peanut sauce is the real deal. None of that peanut butter-laden stuff; which if you didn't know, is a totally Americanized invention. This sauce will last at least a week in the fridge so make it ahead of time if you wish. It will also freeze beautifully if you want to make a whole bunch.

1/2 cup roasted peanuts, unsalted
1 1/4 cups coconut milk
2 tablespoons red curry paste, store-bought or homemade [too much if MaePloy]
2 tablespoons tamarind paste, store-bought or homemade
2 tablespoons finely chopped palm sugar, packed
1-2 teaspoons fish sauce

Using a mortar and pestle or a food processor, grind the peanuts until mealy. If using a machine, be careful not to turn this into peanut butter; you want texture in the peanut sauce.

Put about 1/3 cup (80 ml) of coconut milk in a small pot and bring to a boil over medium heat. Add the curry paste and cook for about 3 minutes, stirring constantly until the mixture is very thick and the coconut oil starts to separate from the paste (the oil may not separate depending on the coconut milk you're using; this is okay )

Add the remaining coconut milk and stir to mix well. Add the peanuts, tamarind paste, and palm sugar, and simmer gently for 5 minutes, stirring frequently, until thickened into a dip consistency. Be sure to scrape the bottom of the pot when stirring to prevent scorching.

If the sauce gets too thick before 5 minutes of cooking time is up, add a splash of water so that you can give it the full 5 minutes to develop the flavor.

Taste and add fish sauce as needed. If it tastes a little flat, add a bit more tamarind paste to bump up the acidity.

She made this for 4 servings of satay. Looks like about 2 cups\