1 ¾ cup Unsalted dry peanuts
1 Tbsp Peanut oil
1 tsp Curry powder or paste
1 Tbsp Sugar
2 cups (one 14-ounce can) Coconut milk
¼ cup Soy sauce
1 Tbsp Lime juice
1 tsp Wasabi powder
Place peanuts in a food processor until crushed. Be careful not to puree them.
Place the peanut oil in a medium saucepan over medium heat; add the curry paste and whisk for 30 seconds. Whisk in the sugar and coconut milk and cook over medium-low heat, whisking, until smooth and thick, about 5 minutes. Do not boil. Add the crushed peanuts.
Add the soy sauce, lime juice and whisk in wasabi powder. Taste and add more sugar, soy, or lime if necessary. Cool sauce.