3 dried red chilies, seeded & crushed
1/2 tsp. dried cumin
1/2 med. onion, peeled & minced
1 clove garlic
1 (1 oz.) piece fresh lemon grass or 1 tsp. dried
1 tbsp. peanut oil
3/4 c. coconut milk
1/4 c. chunky peanut butter
1/2 c. brown sugar
1 tbsp. soy sauce
Salt to taste

Puree chilies, cumin, onion, garlic and lemon grass in blender or processor. Cook on small skillet over low heat with oil until browned, about 5 minutes. Add coconut milk and raise just under a boil, stirring constantly. Add peanut butter and remaining ingredients. Cook and stir 3 minutes over low heat. Do not boil (it will curdle). Cool. Serve at room temperature. Store covered in refrigerator up to 2 weeks.