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| 1/2 Tasse | peanut oil |
| 1/2 Tasse | Raw peanuts |
| 2 | Fresh thai or serrano chiles |
| 1 Scheibe | Fresh ginger; 1/2 inch thick |
| 4 | cloves garlic |
| 1/3 Tasse | Unsweetened coconut milk; (canned or fresh) |
| 2 Teelöffel | dark soy sauce |
| 4 | Teapsoons fish sauce |
| 1 Teelöffel | sugar |
| 1 Esslöffel | lime juice fresh |
| 1 Prise | Salt; (add to taste, as |
| | Fish sauce can be |
| | Very salty) |
| 1/2 Tasse | Finely minced cilantro leaves and stems |
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Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do.
Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 tablespoon of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve as a dipping sauce with satay or anything else, or thin with oil and serve as a salad dressing.
Per serving: 1009 Calories (kcal); 108g Total Fat; (94% calories from fat); 1g Protein; 13g Carbohydrate; 0mg Cholesterol; 139mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 1/2 Other Carbohydrates
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