3 tablespoons oil
2 tablespoons red Thai curry paste
1/2 teaspoon ground coriander
1/2 teaspoon cumin
3/4 cup skinless unsalted peanuts, 3 ounces *
13.5 ounce can coconut milk
2 tablespoons granular Splenda or equivalent liquid Splenda
2 tablespoons lime juice, 1 lime
1 teaspoon salt, or to taste

Grind the peanuts in a food processor until dry and crumbly but not quite to peanut butter consistency. Heat the oil in a large skillet; add the curry paste and fry on medium heat until fragrant, but do not let it burn. After about 30 seconds or so, whisk in the dry spices and fry briefly. Add all but the lime juice and salt and whisk until smooth. Bring to a boil and cook a few minutes until slightly thickened. Season to taste with the lime juice and salt. Serve warm as a dipping sauce with Chicken Satay.

Makes about 2 cups
Do not freeze

* I could only find lightly salted peanuts, but they worked fine and I still added the full teaspoon of salt. I ground my peanuts until they were like a very thick, coarse peanut butter, but Chutatip says they should be more dry and crumbly. My sauce is still good, but next time I will try to get it the way she suggests.

Per Tablespoon: 56 Calories; 5g Fat; 1g Protein; 1g Carbohydrate; 1g Dietary Fiber; 1g Net Carbs
Per 2 Tablespoons: 111 Calories; 11g Fat; 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2g Net Carbs
Per 1/4 Cup: 223 Calories; 22g Fat; 4g Protein; 6g Carbohydrate; 2g Dietary Fiber; 4g Net Carbs

This is my favorite peanut sauce recipe. Most of the time it turns out perfectly but I did have one instance where the sauce separated. Be careful not too cook it too long over too high heat.

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