Satay - peanut sauce recipe

Ingredients :
4 dried red chilies
(seed out - soak into the water - drian the water out)
1/4 tsp. minced fresh galangal or
1/2 tsp. ground dried galangal
1/4 tsp. zest of Thai kaffir lime
1/4 tsp. coriander seeds
1/4 tsp. cumin seeds
1 tsp. miced fresh cirantro root or
1 1/2 tsp. chopped fresh of bottom stems
1/2 Tbs. very thin round cut ; stalk of lemon grass
1/2 Tbs. minced garlic

1 Tbs. sliced sharrot
1 pinch of salt
------------ Using a heavy mortar and pestle, pound all these ingredients -------------
or use the grinder and blend the mixture.

1/4 cup ground unsalted roasted peanut
1 cup unsweetened cream of coconut milk
1/2 cup unsweetened thin coconut milk
Seasoning :
Fish sauce , palm or coconut sugar , tamarind water

1. Boil coconut cream in saucepan. Reduce a few minutes until little thicker.
2. Stir the mixture which had blended in cream frequently on low heat.
Until it has fully released its color and aromas ( 5-7 minutes).
3. Add ground peanut and mix together.
4. Add watery coconut milk. Bring to boil , then simmer about 10-12 minutes.
Frequently stirring well to blend and avoided burning of peanut at the bottom of saucepan.
5. Season to tast with palm suagr , fish sauce , tamarind water.
* You should add tamarind water at last becauce sour favor has special carefully use.
If you cann't good control , it may not have a good test and it has hardly ever repairs it.
6. Simmer a few minutes. Transfer to a sauce dish and let it completely cool.

- Serving with Satay or favorite grilled meats.

Tips.
The coriander seeds and cumin seeds should roasted into the dried pan over low heat.
Until they are aromatic and dark brown before use. It has made this satay-peanut sauce had better test and aromatic.
Did you know?
- Why do we always add a bit of salt into the Thai paste ingredients and not for test?
Thai paste often are dried ingredients. So if we add a pinch of salt , it has grinded easier and well blended.
- Thai recipes uses 2 type of coconut milk. When you chilled coconut milk about 2-3 hours.

It had separated into 2 layers.
Top layer is creamy, which use like fat or pour over Thai dessert.
The rest is thin coconut milk , which uaually use for soup or add juicy in others dishes.