Peanut Sauce

1 cup coconut milk 1 tablespoon red curry paste (more or less to taste) ½ cup peanut butter ½ cup chicken stock ¼ cup brown sugar or palm sugar 2 tablespoons tamarind liquid or fresh lime juice 1 teaspoon salt A little: Soy sauce, fish sauce, fresh ginger, garlic, cilantro

Bring coconut milk to a simmer in a small saucepan. Whisk in curry paste until dissolved, about 1-2 minutes. Whisk in peanut butter, stock, sugar, and other ingredients to taste. Reduce heat and cook until smooth, stirring constantly for about 5 minutes. Remove from heat and add tamarind juice and salt. Set aside to cool. Add cilantro. YUM.