Jeffery's Multiply Site

Description:
Source:
http://www.recipeland.com/recipe/21237/

Ingredients:
2 tablespoons peanuts unsalted, roasted
1 x shallots
1 each garlic clove
6 tablespoons coconut milk
1/4 cup peanut butter
2 tablespoons peanut oil
1 teaspoon sugar
1/2 teaspoon chili sauce (Chinese)
1/4 teaspoon cumin ground
1/4 teaspoon coriander ground
1/8 teaspoon tumeric powder (optional)

Directions:
Mince the peanuts in a food processor and set aside.

In a food processor, mince the shallot and garlic.

Add all the remaining ingredients except the peanuts and
process until completely smooth, about 20 seconds.

If you want a little deeper color, add the turmeric and blend
again.

The sauce should be as thick as very rich cream.

Transfer to a small container to store.

Use within 3 days.

Sprinkle nuts over sauce just before serving.

satay sauce should always be served at room temperature.

If it has been refrigerated, bring to room temperature and stir
vigorously.

You may have to add a little peanut oil or water to thin the
sauce.