My friend Rose made this sauce several times. The recipe below is what she used most often.

1 cup fresh-tasting dry roasted peanuts, unsalted (I used two cups or more!)
1/3 cup water – probably a full cup
2 cloves garlic, minced – I used a whole bunch of this!
Tamari soy sauce – I used equal parts of this, the sesame oil, and brown sugar
sesame oil
Dark brown sugar
1/2 tsp. tamarind paste OR 2 Tbsp. lime juice – I used a full lime with the zest also, with the Ginger in a tube
1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste) -I used cayenne papper
1/3 cup coconut milk -I used a full can of “Thai kitchen” coconut milk
Preparation:
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth.
Serve warm or at room temperature with my Thai Chicken Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!

Note: This sauce tends to thicken as it sits – just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).