Curried Peanut Satay Sauce (Nam Satay)

This recipe makes a large quantity, enough for a mixed grill of beef, lamb, chicken, and pork satays for 16 people.

Any leftover sauce can be used as a dip for raw vegetables or warmed and spread on toast for a quick, delicious snack.

• 1 can (14 oz.) unsweetened coconut milk
• 6 T. Massamann Curry Paste
• 2/3 cup chunky peanut butter
• 7 T. dark brown sugar
• 2 T. Thai fish sauce (nam pla)

1. Put the coconut milk in a medium saucepan and slowly bring it to a gentle boil over medium heat, stirring occasionally.
2. Add the curry paste and stir until well blended and fragrant, about 3 minutes.
3. Add the peanut butter and cook, stirring constantly, for 1 minute.
4. Reduce the heat to low and add the brown sugar.
5. Cook, stirring frequently, until the sauce is smooth and well blended, about 2 minutes.
6. Remove from the heat and stir in the fish sauce.
7. Cool slightly and serve warm or at room temperature.

This sauce will keep for at least 3 weeks if refrigerated in a covered container.