Chili-and-Peanut Sauce

• 10 large dried red chilies, or to taste
• 1 cup shelled peanuts, toasted
• 1 medium onion, peeled and coarsely chopped
• 6 cloves garlic, peeled
• 1/2 teaspoon dried shrimp paste
• 1 tablespoon vegetable oil
• 3 tablespoons tamarind liquid (asam) or 2 teaspoons tamarind concentrate (see note)
• 1 cup coconut milk
• 1 tablespoon palm sugar (see note)
• Salt to taste

1. Soak the chilies in boiling water to cover for 20 minutes; drain well, reserving 2 tablespoons of the soaking liquid.
2. Set aside.
3. In a blender, process the peanuts just until coarsely ground.
4. Transfer them to another bowl and set aside.
5. Put the chilies, reserved soaking liquid, onion, garlic and shrimp paste into the blender and blend until smooth.
6. Heat the oil in a wok set over medium heat.
7. Add the chili mixture and cook, stirring, until the onion and garlic become aromatic.
8. Remove from the heat and stir in the tamarind, coconut milk and palm sugar; season to taste with salt.
9. Cool to room temperature and stir in the peanuts.
10. Serve with beef satay.

red chilies, peanuts, onion, garlic, shrimp paste, vegetable oil, tamarind liquid, coconut milk, palm sugar, salt

Taken from cooking.nytimes.com/recipes/8132 (may not work)