Satay Sauce

• 3 tablespoons peanut oil
• 12 medium sized onion, very finely diced
• 2 garlic cloves, finely chopped (can use bottled minced garlic)
• 1 14 cups peanut butter (I prefer crunchy)
• 1 cup chicken stock or 1 cup beef stock
• 1 teaspoon chili powder (hot ground chilli powder not Mexican chili powder)
• 2 tablespoons sugar
• 1 teaspoon curry powder (as strong or mild as you prefer)
• 2 teaspoons shaosing wine or 2 teaspoons dry sherry
• 1 tablespoon coconut cream

1. Heat the peanut oil in a saucepan.
2. Saute the onion and garlic un til softened.
3. Add the wine, curry powder and chilli powder and simmer gentley for a minute or two.
4. Blend in the stock, peanut butter, coconut cream and the sugar.
5. Mix thoroughly and bring to a gentle boil.
6. Remove from the heat.
7. Serve as a dipping sauce or atop of cooked chicken or prawn skewers.
8. Can be used to coat skewered meats during the last few minutes of cooking.

peanut oil, onion, garlic, peanut butter, chicken, chili powder, sugar, curry powder, shaosing wine, coconut cream

Taken from www.food.com/recipe/satay-sauce-228652 (may not work)