Help W/Thai Sauce Recipe

[Guest guest]

I marinated the Soy Sauce, garlic & Ginger over night. The next day when I

strained it and added the peanut butter it *curdled*. I tried heating the

combination but that also did not work.

The sauce has a really great flavor but it does not look good.

Would it have made a differece if I had slowly added the liquid to the peanut

butter instead of the other way around or would that have made a difference?

I've been cooking for many years but this is a first using peanut butter in a

sauce.

Any ideas?

Deanna in Colorado