Why Is My Peanut Sauce So Light In Colour?

I have tried several recipes for satay/peanut sauce but none has come close in taste to those authentic ones we get from the satay man. The last batch I made (photo above) was a light yellow colour rather than a deep reddish brown... probably due to the lack of dried chili? (I added only 1! From my previous experience, it would have been way too spicy for mes amis francais otherwise, lol.)

Now, here's a photo of the "rempah" before the addition of crushed peanuts...

There are shallots, garlic, dried chili, turmeric, ginger, lemon grass, belacan, coconut milk, salt and sugar. The batch before had galangal which was overwhelming in taste (I put too much perhaps), hence I omitted it this time. It tasted not bad at all but just not like the real thing. If anyone has an authentic recipe from the satay man, pleeeeeease post. Thanks!