2 shallots, minced
2 cloves garlic, minced
1 stalk fresh lemon grass, white part only, finely chopped
1-1/2 tablespoons vegetable oil
1 tablespoon red curry paste -or- 1 teaspoon cayenne
1/4 cup crunchy peanut butter
1 tablespoon palm sugar or brown sugar
1 tablespoon fish sauce (nam pla)
1 cup thin coconut milk (see note)

In a saucepan, sauté shallots, garlic and lemon grass in oil until soft. Add red curry paste and cook 1 minute until fragrant.

Add peanut butter, palm or brown sugar, fish sauce and coconut milk. Cook over medium heat until thick and syrupy (about 15 minutes). Add water if sauce is too thick.

Makes about 1 cup.

Cooks Note: To make coconut milk and cream, pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk.