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