Thai Peanut Sauce

2 tsp peanut oil
1/2 cup finely chopped onion
3 cloves garlic, minced
1/2 cup chunky or creamy peanut butter
3 Tbs palm sugar
2 Tbs fish sauce
1 tsp paprika
1/4 tsp ground red pepper
1 cup unsweetened coconut milk
1 Tbs cornstarch
1 Tbs water
2 Tbs lime juice

Heat oil in medium saucepan over medium-high heat. Add onion and garlic; cook and stir 2 to 3 minutes or until tender and translucent.

Reduce heat to medium. Add peanut butter, palm sugar, fish sauce, paprika and red pepper; stir until smooth. Slowly stir in coconut milk until well blended.

Stir sauce constantly over medium heat until bubbling gently. Reduce heat to medium-low. Combine water and cornstarch in small cup; stir into sauce. Cook and stir 1 to 2 minutes or until sauce is thickened. Stir in lime juice and serve warm or room temperature.

Note: You may substitute firmly packed brown sugar for palm sugar. This is the definitive Thai sauce for serving with Satay.