Peanut Sauce

Makes 1 1/4 cups

• 1/2 cup salted peanuts
• 1 onion, cut into chunks
• 1 clove minced garlic
• 2 small hot dried red chiles
• 1 Tablespoon canola oil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 6 ounces Lite Coconut Milk
• 1 1/2 Tablespoons firmly packed brown sugar
• 1 Tablespoon lemon juice
• 1 Tablespoon soy sauce

In a food processor, whirl peanuts until finely ground; remove from processor and set aside.

Add onion, garlic, chiles to blender and whirl until smooth. Heat oil in a frying pan over medium heat. Add onion mixture, coriander and cumin; cook, stirring occasionally, for 5 minutes.

Reduce heat to low and add ground peanuts. Then gradually stir in coconut milk, brown sugar, lemon juice and soy sauce. Bring sauce to a simmer; then continue to simmer (do not boil), uncovered, stirring occasionally, until sauce is thickened (about 15 minutes).

Serve sauce warm or at room temperature in wide, shallow rimmed dishes. If made ahead, let cool; then cover and refrigerate until next day. Reheat just until warm before serving.

Bon appetit!