Satay Sauce

• 1 1/4 cups coconut milk, stirred to blend
• 3/4 cup smooth peanut butter
• 3 tablespoons fish sauce
• 1 tablespoon soy sauce
• 3 tablespoons minced fresh ginger
• 3 tablespoons light brown sugar
• 1 teaspoon crushed red pepper flakes

1. In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth. Refrigerated, in a covered container, the sauce will keep for up to 5 days.
2. I use chili powder in place of the crushed red pepper because I like it really spicy.
3. I've also frozen and thawed leftovers - it is still delicious.
4. A note about this recipe from the book: Satay is a theme that recurs all over Asia and it varies depending on the country. My Version most closely resembles the Thai rendition; it's creamy and highly spiced. Serve it with grilled chicken, beef or seafood or tofu.

coconut milk, smooth peanut butter, fish sauce, soy sauce, fresh ginger, light brown sugar, red pepper

Taken from www.food.com/recipe/satay-sauce-311881 (may not work)