Mince the peanuts in a food processor and set aside. In a food processor,
mince the shallot and garlic. Add all the remaining ingredients except the
peanuts and process until completely smooth, about 20 seconds. If you want
a little deeper color, add the turmeric and blend again. The sauce should
be as thick as very rich cream. Transfer to a small container to store.
Use within 3 days. Sprinkle nuts over sauce just before serving. Satay
sauce should always be served at room temperature. If it has been
refrigerated, bring to room temperature and stir vigorously. You may have
to add a little peanut oil or water to thin the sauce. Makes 3/4 cup.
