Here is a spicy Thai Peanut Sauce that I use. I serve with Chicken Satay.
(I can sent you that recipe if you want, e-mail me.)

5 0z roasted unsalted peanuts
4 cups of unsweetened coconut milk - seems like alot but reduces
2 tbsp red curry paste
2 tbsp sugar
3 tbsp lemon juice
3 tsp fish sauce.

Blend of process peanuts until they are a fine meal.
Heat half the coconut milk in pot at high heat, add curry paste.
Stir to disolve & cook on high for 10 - 12 mins. (oil should rise to surface)
from coconut milk.Lower heat to med. & add peanuts. Stir & add rest of coconut milk. Bring to a boil. Lower heat to med., add sugar, lemon juice & fish sauce. Cook, stir occasionally, for 15 - 20 mins, sauce will thicken & oil will return to surface. Remove from heat & let rest for 1/2 hr. Should be like thick cream.
Sauce can be served lukewarm or reheated piping hot.
Leftover sauce can be refrigerated, then reheated on low, thinned down with water or coconut milk. It can also be frozen & reheated another day, the same way. From Chef Wandee Young, Young Thailand, Toronto, Canada.

Satay