Peanut Thai Sauce

3/4 cup coconut milk
1 tablespoon red curry paste
1 tablespoon tamarind
2 tablespoons boiling water
3 tablespoons sugar
2 tablespoons peanut butter

1. Dissolve tamarind in boiling water.
2. Heat coconut milk in a small sauce pan over medium heat while stirring in the red curry paste.
3. Once the oil begins to separate from the milk, stir in the peanut butter, sugar and tamarind until well blended.
4. Transfer to a shallow dish for dipping Satay

Makes 4 servings