Thai Peanut Sauce (1.5 quarts)
(based on Real Thai by Nancie McDermott)Warm the coconut milk in a medium sauce pan over medium heat. Stirring <>occasionally, heat the milk until it reaches a gentle boil and tiny beads of oil glisten on the surface, <>about 5 minutes. Add the curry paste and stir occasionally until it dissolves into the coconut milk <>and releases its fragrance, about 3 minutes. Add the peanut butter, soup stock, and sugar and cook gently until sauce is smooth, about 5 minutes. Remove from heat and season with tamarind, (fish sauce), and salt. Serve hot or room temperature over fried tofu, stir-fried chicken or as a dip.<>