Heat your oil and saute the onion, garlic, chili peppers, bay leaf, curry powder and lemon grass a couple or three minutes. Stir in the coconut milk, milk, cinnamon, tamarind, fish sauce, brown sugar, lemon juice and peanut butter.

Reduce heat and stir frequently to prevent sticking. Cook about 30 minutes, watching carefully and stirring.

This sauce may be served over boiled shrimp, with marinated grilled beef, or with grilled chicken.

From Conway, Arkansas-Randy