Peanut Sauce

• 2 tablespoons peanut oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 1/2 teaspoons chili paste
• 1/2 teaspoon curry powder
• 2 teaspoons salt
• 1/4 cup smooth peanut butter
• 1/4 cup unsweetened coconut milk
• 2 teaspoons white wine vinegar
• 2 tablespoons dark brown sugar, packed
• 1/4 cup coarsely chopped roasted unsalted peanuts
• 1/4 cup boiling water

1. Heat oil over medium heat in a medium skillet.
2. Add onions and garlic.
3. Cook until translucent, add chili paste, curry powder and salt.
4. Stir to combine.
5. Stir in peanut butter, coconut milk, vinegar, brown sugar and 2 tablespoons of warm water.
6. Stir well and bring to a simmer.
7. Let simmer for 1 to 2 minutes, stirring until the sauce thickens and the peanut butter dissolves.
8. Add 2 tablespoons of peanuts to the sauce and then transfer it to a blender.
9. Blend until smooth, adding 2 to 4 tablespoons of boiling water to help sauce emulsify.
10. Transfer it to a bowl.
11. Let sauce cool to room temperature.
12. Before serving, garnish with the remaining peanuts.
13. The sauce may be made a day ahead and refrigerated in an airtight container.
14. Bring back to room temperature for 1 hour before serving.

peanut oil, onion, garlic, chili paste, curry powder, salt, smooth peanut butter, unsweetened coconut milk, white wine vinegar, brown sugar, peanuts, boiling water

Taken from www.foodnetwork.com/recipes/peanut-sauce-recipe0.html (may not work)