*  Exported from  MasterCook  *

                                Satay Dip

Recipe By     : HAWGDAVE
Serving Size  : 8    Preparation Time :0:00
Categories    : Kitmail21                        Peanut Butter
                Sauces                           Ethnic
                Rice                             Seafood
                Shrimp

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8      tbsp          crunchy peanut butter
   1                    onion         finely chopped
   1      cup           "thick" coconut milk
   1      tbsp          palm or brown sugar
   1      tsp           red chili pepper -- (cayenne)
   1      stalk         lemon grass -- finely chopped
   1      tbsp          fish sauce -- (Nam Pla)
   1      tbsp          dark -- sweet soy sauce

It seems that making "thick" coconut milk is a little involved (I would guess
you don't go out and buy it) and the following is a condensed and paraphrased
version of what she says: "When I refer to "thick" coconut milk in a recipe,
it is made from the first pressing of the milk or water through the coconut
meat.....  To obtain 2 cups of "thick" coconut milk, you'll need 2 cups of
coconut (she prefers to use dried, unsweetened [desiccated] coconut found in
health food shops or Oriental stores) and 3 cups of whole milk.  Scald the
milk in a saucepan.  Place the coconut in the milk.  Stir and remove from
heat.  Let stand until cooled to room temperature, stirring occasionally.  
Strain this mixture through a sieve using the back of a spoon to express as 
much liquid as possible."
 

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NOTES : I found this one in Jennifer Brennan's "Original Thai Cookbook".