Thai Peanut Butter Sauce - 2 1/4 cup peanut oil 2 cloves garlic 1 onion blendered with the garlic 1/2 ground red chile pepper (your choice of fire) 3 kaffir lime leaves or grated zest of 1 fresh lime. 1/2 teaspoon curry powder 1 tablespoon chopped fresh lemon grass 1 cup coconut milk 1/2 cup milk 1 teaspoon ground cinnamon 3 bay leaves 2 teaspoon tamarind paste 1 tablespoon fish sauce up to 3 3 tablespoon dark brown sugar 3 tablespoon lemon juice 1 cup chunky peanut butter Heat the oil in a skillet to medium-high heat and saut' garlic, onion, chile, lime leaves or zest, curry powder and lemon grass for 2 to 3 minutes. Then stir in coconut milk, milk, cinnamon, bay leaves, tamarind sauce, fish sauce, brown sugar, lemon juice and peanut butter. Mix ingredients well, reduce heat and cook, stirring frequently, until sauce thickens. This takes about 30 minutes. Remove bay and lime leaves and serve. Do not let sauce stick and burn to bottom of pan. Adapted from Keo's Thai Cuisine, Keo Sananikone, Ten Speed Press. 1986 I like to blender the onion and garlic so the sauce is smooth in texture. You can also mince if you like chunks in your sauce. Yield: 1