Sauce Kacang (Satay)

¼ cup peanut oil (canola just fine)

1 small onion, finely chopped

2 cloves garlic, finely chopped

2tsp curry powder

1tsp chili paste

¼ cup coconut milk

¼ cup water (or as needed)

¼ creamy peanut butter

3Tbsp fresh lemon juice

2tsp white wine vinegar

3tsp light brown sugar

1 cinnamon stick

1 bay leaf

2 Tbsp finely chopped peanuts

¼ cup boiling water

2tsp chopped fresh basil

1. Heat the oil in a large nonstick skillet over low heat. Add the onion and garlic and cook, stirring for about 5 minutes.
2. Add the curry powder and chili paste. cook 2-3 minutes to mellow the flavours. Stir in the coconut milk and water, then stir in the peanut butter, lemon juice, vinegar, brown sugar, cinnamon, and bay leaf. Mix together well.
3. Bring the mixture to the boil and immediately reduce the heat to low. Simmer gently, stirring, until the sauce thickens, about 5 minutes. Stir in the chopped peanuts.
4. Remove the cinnamon stick and bay leaf. Place mixture in food processor and process until smooth, adding boiling water through the feed tube to bind the sauce.
5. Scrape sauce into serving bowl and cool to room temperature. If separates before eating, stir in a tsp of water to bind it again. Garnish with chopped basil.