1) Finely chop the peanuts in an electric food processor.
2) Heat the oil in a frying pan. Saute the onion over medium heat for 5 min until translucent. Add the ginger, chili, garlic, curry and cumin, stirring to make 2 min.
3) Add coconut milk, sugar and peanuts. Reduce temperature and cook the sauce for 5 min. Add juice of one lemon, season and bring to table. (Sauce can be blended thoroughly in a hand mixer for another 30 seconds).
Serve with beef or chicken kebab or grilled chicken.
1 piece = 500 ml
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