Spicy peanut butter coconut milk sauce

Ingredients for 3 servings:

• 1 m.-sized onion(s)
• 2 garlic cloves
• 2 tbsp peanut butter
• ½ liter coconut milk
• Cayenne pepper
• curry powder
• black pepper
• Harissa
• Tomato paste
• oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

Spicy Asian sauce, goes well with vegetables or poultry

Dice the onion and sauté gently in a little oil over low to medium heat until almost soft. Add the appropriate amount of cayenne pepper and curry powder, depending on your preference, and sauté. Then add the finely diced garlic. When the spices give off a light aroma, add the peanut butter and let it melt gently for about 5 minutes. Meanwhile, add harissa, if desired, and about 2 tablespoons of tomato paste. Then add the coconut milk. Now simmer gently. Taste and add more spices if necessary. I found the sauce to be pleasantly spicy with about 1 teaspoon of cayenne pepper, ½ teaspoon of curry powder, and 3 teaspoons of harissa. If you’re not familiar with harissa, start carefully; depending on the variety, this North African spice paste can be very hot. Harissa is available in well-stocked supermarkets or Turkish shops.