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Thai-style Peanut Sauce

1/3 c crunchy peanut butter
1-2 tsp sambal ulek or other chili paste
1 tsp dark soy sauce
2-1/2 tsp ground coriander
1/2 tsp ground galangal or 1-1/2 tsp finely shredded galangal
1/2 tsp tamarind concentrate or 2 tsp lemon juice
1 T palm sugar or soft brown sugar
1/2 tsp salt
1/3 tsp freshly ground black pepper
1/2 to 3/4 c coconut milk

Combine sauce ingredients in a small nonstick saucepan and bring
barely to a boil over medium high heat. Reduce the heat to medium
and cook, stirring, for about 1-1/2 minutes.

Serve this sauce over lightly stir-fried spinach and bean sprouts
on rice.

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