A mildly spicy and quite delicious Indonesian version of peanut sauce. Use it on gado gado (a mixed salad with vegetables, protein, and often something crunchy) and as a dipping sauce for satay. Also great with noodles.
Warm the ghee or coconut oil in the large pan. Add the curry paste, ginger, and garlic, frying them for about 60-90 seconds until they are fragrant.
Add the coconut milk, rice water, peanut butter, kecap manis, and sambal oelek. Bring the mixture to a simmer, stirring frequently. Continue simmering and stirring until the mixture is well combined and reduced.
Finish the sauce with the fish sauce and lime juice. Pour over gado gado (salad) or satay.
Refrigerate any remaining sauce for 1 week or freeze.