Satay Sauce

If using lemon grass, slice thinly, then pound to a paste with a pestle. Heat oil in a saucepan, add onion, garlic, ginger and lemon grass or grated lemon rind and fry gently for 4-5 minutes. Add spices and cook gently for 1-2 minutes. Stir in coconut milk, bring slowly to the boil, then add remaining ingredients. Stir until smooth, simmer gently for 1 minute and remove from heat. If not required immediately, sauce will store in a sealed jar in the refrigerator for up to 2 weeks. Use as a sauce for beef, chicken or pork satays, or as directed in recipes; thin down with coconut milk or water to use as a marinade and baste.

Serving Size = 1 tablespoon