Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tablespoons   unsalted roasted peanuts
   1      small         shallot
   1                    garlic clove
   6      tablespoons   coconut milk
     1/4  cup           top-quality peanut butter
   2      tablespoons   peanut oil
   1      teaspoon      sugar
     1/2  teaspoon      Chinese chili sauce
     1/4  teaspoon      ground cumin
     1/4  teaspoon      ground coriander
     1/8  teaspoon      turmeric -- (optional)

Preparation:

Mince the peanuts in a food processor and set aside. In a food processor, mince the shallot and garlic. Add all the remaining ingredients except the peanuts and process until completely smooth, about 20 seconds. If you want a little deeper color, add the turmeric and blend again. The sauce should be as thick as very rich cream. Transfer to a small container to store. Use within 3 days. Sprinkle nuts over sauce just before serving. Satay sauce should always be served at room temperature. If it has been refrigerated, bring to room temperature and stir vigorously. You may have to add a little peanut oil or water to thin the sauce. Makes 3/4 cup.