Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      cup           thick coconut milk
   2 1/2  tablespoons   red curry paste
     3/4  cup           thin coconut milk
   1      tablespoon    fish sauce
   2      tablespoons   light brown sugar
   1 1/2  tablespoons   tamarind water
     1/4  cup           ground unsalted dry roasted peanuts or
   3      tablespoons   creamy or chunky peanut butter

Preparation:

In a pan, heat the thick coconut milk over low heat and cook until it thickens and becomes oily around the edges. Increase the heat. Add the curry paste and cook for 3 to 5 minutes, being careful not to burn. There will be a noticeable color and odor change as the mixture becomes properly cooked. Add the thin coconut milk gradually. Stir. Season with fish sauce, sugar, and tamarind water. Add the ground peanuts. Stir. Serve as a dipping sauce for satay.