• 1 tablespoon peanut oil
• 1 medium onion , chopped
• 1 tablespoon minced garlic
• 1/4 teaspoon red curry paste
• 1/2 cup chunky peanut butter
• 1/4 cup unsweetened coconut milk
• 1 1/2 tablespoons rice vinegar
• 1 tablespoon light brown sugar
• 1/4 cup roasted peanuts , chopped

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.