Instructions: First grind or crush the peanuts to a fairly fine powder. Then combine them with the remaining ingredients (except the lime juice), to form a smooth sauce. If the sauce is too thick, you can thin it with a little chicken stock. Now add the lime juice, tasting as you progress to check the balance of flavors is correct.

Note; use red curry paste with beef or pork satay, massaman (as above) with chicken. If you are doing shrimp satay then use half the quantity of massaman paste.

Comments: Peanut sauce is actually of Malaysian or Indonesian origin. Very few dishes served in Thailand actually use peanut sauce but it has become a very popular part of American-Thai food. The peanut sauce above is our favorite variation. If you prefer, peanut butter can be used rather than fresh peanuts.

A fine accompaniment to any Thai dish served with peanut sauce is "A jad", an authentic Thai cucumber sauce.

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