I've been on a library cookbook binge lately. I checked out a somewhat esoteric Thai cookbook that I hadn't thought I would actually use. Then I realized that despite the hopelessly complicated entree recipes, the "basics" sections contain good recipes for curries and sauces.
I adapted one such basic recipe for peanut curry and poured the resulting sauce over sauteed shrimp (with pepper, seasonsing salt and paprika) and rice.
Thai Peanut Curry Sauce
Grind up in food processor:
5 cloves garlic
1 serrano chile (it will be hot, if you can't handle it, skip)
1.5 inch galangal root (cut up first)
stalk of lemongrass (do a google search for how best to cut it up)
2 TB roasted peanuts
1TB lime zest
1 tea chili paste
2 TB peanut butter
Dry roast in skillet for 10 minutes (medium heat but shake to prevent burning):
1 TB corriander (ground or seeds)
1 TB cumin seeds
Mix all of the above (onion stuff from processor + spices) with:
1 tea white peper
1 TB salt
1/2 tea turmeric
You can do all the above to make the curry paste ahead of time, keep it in the fridge.
Heat 2/3 C coconut cream in pan. Then add the curry paste.
Add & bring to boil:
1/2 C palm sugar (use a cheese grater to make it mix-able, or you could use granulated, but palm tastes better)
2 TB fish sauce
1 can coconut milk
Add & simmer:
chillies, to taste
3 kaffir lime leaves, thinly sliced
chopped roasted peanuts
Serve sauce over anything tasty!