Instructions: Pour clarified butter into heated saucepan and add onion.

Add garlic and fry.

To this, add ground spices, shrimp sauce and brown sugar.

Season with salt and chili pickle.

Increase heat and add peanut butter.

Stir briskly.

Reduce heat to low and add coconut milk and 1/2 cup water.

Stir thoroughly and remove from heat.

Add pan juices collected from skewers to sauce and serve in a sauceboat alongside meat.

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