Servings: Makes 1 1/2 cups
Heat peanut oil in a medium nonstick skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 3 minutes. Stir in the red curry paste and cook 1 minute more.
Add peanut butter, coconut milk, vinegar, brown sugar and 1/4 cup warm water. Stir until smooth and cook for 2 minutes or until peanut butter dissolves.
Pour peanut-butter mixture, 1/4 cup water and 2 tablespoons of the chopped peanuts into a blender. Pulse until smooth, adding more water if necessary.
Let sauce cool at least 1 hour before serving. When ready to serve, pour sauce into a dip cup or ramekin and garnish with remaining peanuts.
From the Spring 2006 issue of O, The Oprah Magazine
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