Ingredients:
1 tablespoon vegetable oil
1 teaspoon garlic, minced
1 tablespoon shallots, minced
1 ½ teaspoon Sambal sauce
Zest of one lime (reserve the lime juice)
1 teaspoon yellow curry powder
1 ½ tablespoons lemongrass, minced
1/2 cup coconut milk
1 ½ teaspoons fish sauce
1 tablespoon sugar
Juice of one lime
1/2 cup peanut butter (smooth, chunky or natural all work)
Chopped scallions, to garnish

Directions:
In a medium sauce pot over medium heat, sauté the oil, garlic, shallots, Sambal, lime zest, curry powder, and lemongrass for 3 to 5 minutes, until garlic and shallots soften up.

Add the coconut milk, fish sauce, sugar, lime juice and peanut butter and continue cooking over medium heat for 8 to 10 minutes, stirring occasionally to combine.

Once all the ingredients have blended together, remove from heat and transfer to a small bowl if serving immediately, or refrigerate for up to 3 days. Garnish with a sprinkling of chopped scallions. Reheat before serving.

Serve with Indonesian Pork Satay, or even chicken and beef skewers.