Satay Kuah Sauce (Spicy Peanut Sauce)

1. 1

   Peel coarse outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired).

2. 2

   Chop tender stalks into 1 inch lengths.

3. 3

   Place in workbowl of food processor with shallots, garlic, coriander, hot chilli sauce, cumin seeds and turmeric.

4. 4

   Whirl to a fine paste, adding water if needed.

5. 5

   In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume.

6. 6

   Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes.

7. 7

   Stir in remaining coconut milk, sweeten with sugar and season with salt.

8. 8

   Blend in peanuts.

9. 9

   Taste at this point to adjust sweetening, salt, and chilli.

10. 10

    Thin with more coconut milk or water if desire.

* Per serving · 4 servings · Values may vary.