• red curry paste
• turmeric
• peanut butter
• coconut milk
• chicken stock
• fish sauce
• lime juice

Source: CIA Culinary Institute of America Michael Ruhlman The Making of a Chef

• 1 1“ piece ginger, peeled
• 1 small garlic clove
• 1/2 cup creamy peanut butter
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon fresh lime juice
• 1 teaspoon (packed) light brown sugar
• 1/4 -1/2 teaspoons crushed red pepper flakes

With motor running, drop ginger and garlic clove into a blender and blend until finely chopped. Add peanut butter, soy sauce, lime juice, brown sugar, red pepper flakes, and 1/3 cup water and blend, adding more water by tablespoonfuls if needed to thin, until smooth. DO AHEAD: Peanut sauce can be made 3 days ahead. Transfer to a small bowl, cover, and chill. Bring to room temperature before using.

source: http://www.epicurious.com/recipes/food/views/peanut-sauce-51149020