Quick Peanut Satay Sauce

3⁄4 cup creamy peanut butter
1 to 2 tbsp. red curry paste
1 (14 oz.) can coconut milk (regular or lite)
2 to 3 tbsp. sugar (to taste)
1⁄4 cup unsalted roasted peanuts, crushed
Thai fish sauce or salt (to taste)
optional: 1⁄4 cup fresh whipping cream

In a bowl, mix together peanut butter and red curry paste. Mix well until evenly blended.

In a wok or small pot, heat coconut milk on low heat until it begins to simmer. Add peanut butter and red curry paste mixture, and sugar. (For a thicker and creamier sauce, add fresh cream.)

Simmer on low heat, stirring constantly, until sauce is well blended and begins to thicken.

Add crushed peanuts, fish sauce (or salt) and cook for an additional minute.