Satay Sauce

2 tsp. thai hot red curry paste
1 1-2 cups thai coconut milk
1-2 cup finely ground peanuts
1 tsp. tamarind paste
1-4 cup finely chopped fresh cilantro leaves


Heat curry paste and coconut milk in a wok or heavy saucepan over medium-low heat; stirring for 1 minute.

Add peanuts and tamarind paste. Lower heat; simmer 10 minutes, stirring constantly.

Remove from heat and add cilantro.