Creamy Satay Dip With Cucumber Spears

• 1 cucumber, sliced into spears
• 2 ounces roasted and salted peanuts (about 1/3 cup)
• 1 large clove of garlic
• 1/2 red or green chile, seeds removed
• 1 tablespoon vegetable oil for frying
• 3/4 cup coconut milk
• 1 tablespoon fish sauce
• 1 tablespoon granulated sugar
• Juice of 1/2 lime
• Salt (optional)

1. Finely grind the peanuts in a food processor.
2. Finely chop the garlic and chile.
3. Heat the oil in a saucepan over low heat.
4. Add the garlic and chile and fry, stirring for a few minutes.
5. Add the peanuts and continue frying on low heat, stirring until the peanuts are really hot and begin to release their oil.
6. This takes a few minutes.
7. Pour in the coconut milk, fish sauce, and sugar, and bring to a boil while stirring.
8. Let simmer on low heat for 3-5 minutes, stirring now and then.
9. Remove the pot from the heat and season with lime juice and (optionally) a little salt.
10. Serve the dip cold with cucumber spears.

cucumber, peanuts, clove of garlic, red, vegetable oil, coconut milk, fish sauce, sugar, lime, salt

Taken from www.foodrepublic.com/recipes/creamy-satay-dip-with-cucumber-spears/ (may not work)