Satay Sauce

• 6 hot, dried whole red chili peppers, each about 3 inches long
• 1/2 cup coarsely chopped shallots
• 2 teaspoons finely minced garlic
• 1 3-inch length fresh lemon grass, trimmed and cut crosswise into 1/4-inch pieces, about 2 tablespoons, or use
• 1 teaspoon lemon grass powder
• 1 1/2 cups water
• 1/2 cup corn, peanut or vegetable oil
• 1 1/4 cups ground, roasted peanuts
• 1 cup fresh or canned coconut cream or milk
• 2 tablespoons sugar
• Salt to taste if desired
• 2 tablespoons tamarind liquid or lemon juice

1. Put chilies in a bowl or flat container and add cold water to cover.
2. Let stand one hour or until softened.
3. Drain well.
4. Cut chilies crosswise into small pieces.
5. There should be about 1/3 cup.
6. Put pieces in container of food processor or electric blender.
7. Add shallots, garlic, fresh lemon grass or lemon grass powder and 1/2 cup water.
8. Blend thoroughly.
9. There should be about one cup.
10. Heat oil in saucepan and when it is very hot add chili mixture.
11. Stir and cook three minutes and add peanuts.
12. Stir.
13. Add coconut milk and remaining 3/4 cup water and bring to a boil.
14. Add sugar, salt and tamarind liquid or lemon juice.
15. Continue cooking, stirring occasionally, 20 to 25 minutes.

red chili peppers, shallots, garlic, lemon grass, lemon grass powder, water, corn, ground, coconut cream, sugar, salt, tamarind liquid

Taken from cooking.nytimes.com/recipes/2579 (may not work)