Satay Sauce
Ingredients
1 1⁄4 cups coconut milk, stirred to blend3⁄4 cup smooth peanut butter
3 tablespoons fish sauce
1 tablespoon soy sauce
3 tablespoons minced fresh ginger
3 tablespoons light brown sugar
1 teaspoon crushed red pepper flakes
Instructions
In a food processor fitted with metal blade or in a blender, combine all the ingredients and process until smooth.Refrigerated, in a covered container, the sauce will keep for up to 5 days.
I use chili powder in place of the crushed red pepper because I like it really spicy.