OK - here are the ingredients and directions for preparing Peanut Dipping Sauce.

1 cup ground peanuts (salted is ok but no skins or shells)
3 cups of coconut milk
3 tbsp of cane sugar (regular white sugar)
3 tbsp of palm sugar (you can substitute with additional cane sugar)
1 tsp salt (skip if you used salted nuts)
1/2 cup of red curry paste

Add coconut milk to a sauce pan on medium high heat. Bring to a boil and let boil on low heat 3 minutes.

Add curry paste and cook for 2-3 minutes. Add peanuts, sugar and salt - cook on low heat for 20 minutes. Stir occasionally to prevent burning.

When finished you will notice a small lawyer of peanut oil on the top of the dipping sauce. It also should be thick..

Enjoy

Richard Olofson (Sue-Tape)

for the recipe but disagree about this;
"palm sugar (you can substitute with additional cane sugar)"

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Thanks for that Richard... will give it a go

Cheers Geri

Dear Richard,

I can add some of the history behind the recipe. I got it from my grandmother but I didn't know where she got it from until I asked her this morning.

She told me she bought the recipe in 1942 from a neighbor called Tuan. Tuan's husband sold Moo Satay in the market and kept his recipe secret to avoid competition. However, Tuan was addicted to opium and in constant need of money. One day she sold the recipe to my grandmother for two baht, approximately a day's wage for government workers at the time.

One additional (optional) ingredient is coriander. I don't put coriander in it but my grandmother do.

Best regards,
Angsana