Spicy Thai Peanut Sauce
1 cup peanuts
75 mL water
75 mL coconut milk
2 tsp olive oil
2 tbsp fish sauce
1 tbsp lime juice
1 tbsp garlic (minced)
1/2 tsp cumin
1 tbsp fresh ground chili paste
Combine all ingredients in a blender and grind. Add more water to reach your desired consistency. To serve warm, heat over low-medium heat in a saucepan; stir frequently as it will scorch the bottom of your pot.
Note: I prefer to use peanuts as opposed to peanut butter because I find it gives a better flavour and texture. I also prefer to use whole coconut milk instead of the light variety.
This sauce is great served with both chicken and beef satays.
Enjoy, and have fabulous weekend!