Combine oil, 1/2 cup of coconut milk and curry paste and place over medium heat.
Fry until the coconut milk thickens then add the remaining 1 1/2 cup of coconut milk,
sugar, crushed peanut or peanut butter and stir until mixed well. Pour in the lime
or tamarind juice, stir and remove from heat.
Sa Te Sauce
6 tablespoons sugar
3 tablespoons sugar
1 1/2 teaspoons salt
2 peeled shallot, finely sliced
1 cup sliced-cucumber, small pieces
1 tablespoon red spur chilli, sliced into fine rings
2-3 leaves coriander leaf.
1 cup hot water
Use medium heat to boil the water, add sugar. When sugar is entirely melted, add
vinegar and salt and stir-mix. Set aside to cool. Add the cucumber, shallots and
chilli and sprinkle with coriander leaves