The Spice Hunter's Satay Sauce

I toss in a handful of chopped peanuts and call this peanut chicken. Serve with any grilled meat, chicken, fried tofu, or eggplant. If anybody has a substitute for The Spice Hunter Thai Seasoning, please share (this one includes sesame seeds, chile pepper, coriander, onion, red pepper, shrimp, garlic, cinnamon, nutmeg, and lemon oil)! For now, I haven't found an adequate substitute for this seasoning.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 4  tablespoons  Thai seasoning ("The Spice Hunter" brand, salt free)
• 1 1⁄2-2  cups coconut milk
• 1  tablespoon raw sugar
• 2  tablespoons lime juice (or Tamarind water)
• 1  tablespoon fish sauce (may substitute soy sauce)
• 3⁄4 cup chunky peanut butter
• 2  teaspoons cilantro (fresh, chopped)

Directions

1. In a blender, add 2/3 cup coconut milk and Thai Seasoning on high until smooth.
2. Pour in small saucepan, simmer on low for 10 minutes.
3. Add remaining coconut milk, sugar, lime juice, and fish sauce; simmer 4 more minutes.
4. Remove from heat and blend in peanut butter and cilantro.
5. Let cool to room temperature, add additional coconut milk if consistency is too thick.