Instructions: 1. In a blender, combine first eight ingrediants with enough coconut milk to moisten.

2. Heat oil in saucepan and gently stir fry satay mix until it turns a pale pinky brown, then reduce heat to low.

3. Add peanuts and stir well to separate.

4. Add sugar, salt and tamarind juice.

5. If sauce is too thick, add coconut milk. If too thin, simmer very gently.

NOTES :
* you may substitute dried red chillies for 1 teaspoon of chilli power or 3 teaspoons of chillie flakes.

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