Satay Sauce

• 1 small onion, chopped
• 1 tablespoon finely chopped lemongrass
• 12 teaspoon shrimp paste
• 3 dried red chilies or 1 teaspoon chili powder
• 2 garlic cloves
• 12 teaspoon cumin
• 12 teaspoon ground coriander
• 2 coriander roots, chopped
• 1 cup coconut milk
• 1 teaspoon vegetable oil
• 5 ounces ground roasted peanuts or 5 ounces crunchy peanut butter
• 2 tablespoons sugar
• 2 tablespoons tamarind juice
• 14 teaspoon salt

1. In a blender, combine onion, lemon grass, shrimp paste, chilies, garlic, cumin, coriander and coriander roots with enough coconut milk to moisten.
2. Heat oil in saucepan.
3. Gentley stirfry onion mixture until it turns a pale pinky-brown.
4. Add remaining coconut milk, stirring briskly.
5. Reduce heat to low.
6. Add peanuts (or peanut butter) and still well.
7. Then add sugar and tamarind juice with a pinch of salt.
8. If the sauce is too thick add additional coconut milk; If it's too thin, simmer very gently to reduce -- coconut milk and peanuts burn very easily.

onion, lemongrass, shrimp, red chilies, garlic, cumin, ground coriander, coriander roots, coconut milk, vegetable oil, ground roasted peanuts, sugar, tamarind juice, salt

Taken from www.food.com/recipe/satay-sauce-173813 (may not work)