Thai-style peanut curry sauce

Grind peanuts into a fine meal. Heat half the coconut milk in a saucepan, mix in curry paste and cook about 10–12 minutes until oil begins to separate. Control heat and stir as necessary so it does not scorch.

Add peanuts and remaining coconut milk. Bring gently to a boil, lower heat and add sugar, lemon juice and fish sauce.

Cook about 15–20 minutes, stirring, until thickened. Remove from heat and let stand about 30 minutes. Stir separated oil back in; if necessary loosen with a teaspoon of water or coconut milk as the source allows.