Peanut-Tamarind Sauce

1 cup chicken stock

½ cup crunchy peanut butter

2 tablespoons tamarind pulp

1 small fresh red chile pepper, finely chopped

1 teaspoon minced fresh ginger root

1 teaspoon garlic, minced

1 tablespoon hoisin sauce

1 tablespoon fish sauce

4 teaspoons coconut cream concentrate

2 teaspoons soy sauce

Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.