Instructions: Thinly slice bottom 6 inches of lemongrass. Place in a blender with remaining spice paste ingredients and process until smooth.

In a food processor, chop peanuts very fine.

Place a wok over medium-low heat until hot. Add oil, swirling to coat sides. Add spice paste and cook, stirring, until fragrant, 6 to 8 minutes.

Add water, peanuts, brown sugar, chili garlic sauce, and soy sauce; stir until evenly blended. Bring to a boil. Reduce heat and simmer, stirring frequently, until sauce is slightly thickened, 4 to 5 minutes.

Serve with satay for dipping.

This recipe yields 2 cups.

Yield: 2 cups

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