1/4 cup chunk peanut butter 1 tablespoon sugar Salt In a 5 to 6 quart pan, stir chilies (or add cayenne later, as directed) in oil on medium-high heat until oil turns red, about 2 minutes. Add spice mixture; stir over high heat until bubbling, about 2 minutes Mix tamarind base with 1 cup water; add to spice mixture. Add coconut milk, peanut butter, and sugar. Cook, uncovered, on medium heat (do not boil), stirring occasionally until sauce thickens to a gravy-like consistency, 30 to 40 minutes. Add salt (and cayenne) to taste. (If making ahead, cool, cover, and let stand at room temperature up to 4 hours. Or chill up to a day; reheat.) Serve warm or at room temperature in shallow dishes. Makes about 2-1/2 cups. Per tablespoon: 34 cal. (74 percent from fat); 0. 7 g protein; 2.8 g fat (1.3 g sat.); 2 g carbo.; 9.4 mg sodium; 0 mg chol. Gravy Spice mixture: Remove tough, dry outer layers from I large (about 12-in.) stalk fresh lemon grass. Trim off stem ends. Finely chop tender inner portion of stalk. (Or substitute 1 teaspoon grated lemon peel.) In a food processor or blender, mince lemon grass; 2 large (about 1 lb. total) onions, coarsely chopped; and 3 cloves garlic. Add 2 teaspoons ground coriander, 1 teaspoon ground cumin, 1/2 teaspoon ground turmeric. Whirl until smoothly pureed.