Spicy Peanut Sauce

Toast peanuts in a dry pan. Let cool and finely crush in a mortar. Rinse chile pepper, clean, remove seeds and chop as fine as possible. Mix coconut milk with chili pepper, peanut butter and curry. Boil in a pot with crushed peanuts and lemon zest. Stir in lemon juice and let boil for about 5 minutes until creamy, stirring occasionally. Allow to cool and purée in a blender until desired consistency is reached. Season with cayenne pepper.