Thai Peanut Sauce

crunchy peanut butter  (or almond butter, start w/ 1/3C and adjust up from there)
coconut cream powder (equal to the peanut butter, go up from there)
tamari sauce (a couple teaspoons)
sugar or other sweetener (maybe a teaspoon?)
dark sesame oil (start w/ 1/2 tsp or so - powerful stuff)
chili oil (start w/ 1/2 tsp or so - powerful stuff)
ground cayenne pepper (1/8 tsp to start)
ground cumin (1/4 tsp to start)
powdered ginger (a lot - 1 tsp?)
lime zest (half the lime)
lime juice or seasoned rice vinegar (a teaspoon or two)
water to thin

Over light heat ("you've been warned" - Foamy the Squirrel):

Cue the Swedish Chef and mix all.  Taste, balance the salt/sweet/acid/heat, and thin with water to your desired consistency.  Fish sauce is a good addition, though watch the salt and reduce the tamari accordingly.  This will break if heated too much, though it still tastes good.  

Add more tamari and/or fish sauce sauce to increase saltiness

Add more coconut powder if it's too peanuty