In a food processor, combine the chiles, garlic, shallots, lemongrass, and turmeric. Pulse until a fairly smooth paste forms, scraping down the sides as needed. 2.
Place a medium saucepan over medium heat and add the oil.
Once hot, add the chili-garlic paste and cook until fragrant, stirring constantly for about 1 minute. 3.
Add the coconut milk, brown sugar, soy sauce, lime juice, and chopped peanuts (or peanut butter) to the saucepan.
Whisk until everything is well combined and smooth. 4.
Bring the sauce to a gentle simmer and cook, stirring occasionally, for about 15 minutes or until it has thickened to your desired consistency. 5.
Taste and adjust seasoning, adding a pinch of salt or a splash more soy sauce if necessary.
Serve immediately or store in an airtight container in the refrigerator for up to a week. Reheat gently before using.
