Betty Rock's Thai Peanut Sauce

• 1 tablespoon peanut oil
• 3 -4 tablespoons gingerroot, grated
• 4 tablespoons garlic, minced
• 3 tablespoons fish sauce
• 1 cup prune, pitted
• 8 tablespoons panang curry paste (red curry)
• 2 (14 ounce) cans coconut milk
• 12 cup dark brown sugar
• 13 cup creamy peanut butter
• 2 teaspoons red pepper flakes or 2 teaspoons cayenne pepper
• 1 cup water or 1 cup chicken stock
• 1 12 tablespoons curry powder
• 34 tablespoon turmeric
• 2 tablespoons lemon juice
• 1 12 tablespoons rice wine vinegar or 1 12 tablespoons cider vinegar

1. In a small skillet, over medium heat, combine peanut oil, ginger, garlic, and fish sauce, and saute for 1 minute.
2. Add prunes, curry paste, coconut milk, brown sugar, peanut butter, and red pepper flakes, and simmer for another minute.
3. Then add water and transfer mixture to a food processor.
4. Add curry powder, turmeric, lemon juice, and vinegar, and puree until well blended.
5. If the sauce is too thick, add a little more coconut milk or peanut oil until it reaches the consistency you want.

peanut oil, gingerroot, garlic, fish sauce, panang curry, coconut milk, brown sugar, peanut butter, red pepper, water, curry powder, turmeric, lemon juice, rice wine vinegar

Taken from www.food.com/recipe/betty-rocks-thai-peanut-sauce-174449 (may not work)