This delicious peanut sauce can be served with pan fried chicken, pork or vegetables. It can be kept in the fridge for quite a while, so make enough to keep!
Heat a medium saucepan with a little oil then cook one chopped onion and one chopped chilli for about 3 minutes. Add one teaspoon each of ground coriander, cumin, turmeric and sugarwith a pinch of cinnamon. Stir for a minute or so then add 15 ml soy sauce and 150 ml coconut milk. Bring the mixture to a boil and simmer for 5 minutes then add a handful of finely chopped peanuts and a pinch of salt. The sauce can be chunky or blend it with a stick blender for a smoother consistency.