Instructions: Finely dice onions.

Melt butter in a pan and saute onion, garlic and ginger 2 minutes. Add peanuts and curry powder and cook a further minute.

Add stock, sherry, tomato sauce and honey, bring to the boil and simmer 2 minutes. Stir in peanut butter and coconut cream and cook, stirring, for 2 minutes or until sauce thickens slightly. Remove from heat and add lemon juice and tabasco to taste.

Chopped fresh coriander can also be added to the finished sauce.

Serve with sauted chicken, beef, veal or lamb.

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