Satay Sauce

• 3 large hot chili peppers chopped fine
• 3 each shallots chopped fine
• 2 cloves garlic chopped fine
• 2 slices galangal root chopped fine
• 1 tablespoon lemongrass fine
• 1 tablespoon coriander seeds
• 1/4 teaspoon mace ground
• 1/4 teaspoon nutmeg ground
• 1/4 teaspoon cinnamon ground
• 2 cups coconut milk
• 1 1/2 cups raw sugar
• 2 tablespoons tamarind juice
• 1 1/2 tablespoons fish soy
• 13 cup sesame seeds
• 1 1/2 cups peanuts chopped fine
• 1 tablespoon cilantro

1. Place all A MIXTURE ingredients in a dry frying pan and cook over low heat stirring constantly, just until they begin to change color.
2. Remove from heat.
3. In a food processor combine the A and B MIXTURES into a smooth paste.
4. Place 1/2 cup of the coconut milk in a frying pan and heat over medium heat.
5. Add the paste and stir untill the aroma is released, about 1 minutes.
6. Add the remaining 1 1/2 cups of coconut milk, bring to a boil over medium heat, and boil gently for 3 minutes.
7. Add the sugar, tamarind water, and fish soy.
8. Simmer for 4 more munutes and use these last 3 ingredients to adjust the flavor to taste.
9. Remove from heat.
10. Toast the white sesame seeds and grind them roughly in a mortar.
11. Add the peanuts and the sesame seeds to the sauce.
12. Let the sauce cool.
13. Place in a serving dish and sprinkle with coriander leaves before serving with satay.
14. Serve at room temperature.

hot chili peppers, shallots, garlic, galangal root, coriander seeds, mace ground, nutmeg ground, cinnamon ground, coconut milk, sugar, tamarind juice, fish soy, sesame seeds, peanuts, cilantro

Taken from recipeland.com/recipe/v/satay-sauce-43029 (may not work)