Peanut Sauce (version 1)

1/4 cup peanut oil
1 small onion, finely chopped
2 cloves minced garlic
2 teaspoons curry powder
1 teaspoon chili paste
1/4 cup coconut milk
1/4 cup water
1/4 cup creamy peanut butter
3 tablespoons fresh lemon juice
2 teaspoons white wine vinegar
3 tablespoons (packed) light brown sugar
1 cinnamon stick (3 inches long)
1 bay leaf
2 tablespoons finely chopped peanuts
1/4 cup boiling water
2 teaspoon chopped basil leaves

1. Heat the oil in a large nonstick skillet over low heat. Add the onion and garlic and cook, stirring, until wilted, about 5 minutes.
2. Add the curry powder and chili paste; cook 2 ot 3 minutes to mellow the favor. Stir in the coconut milk and water; then stir in the peanut butter, lemon juice, vinegar, brown sugar, cinnamon stick, and bay leaf. Mix together well.
3. Bring the mixture to a boil and immediately reduce the heat to low. Simmer gently, stirring, until the sauce thicken, about 5 minutes. Stir in half of the chopped peanuts.
4. Remove the cinnamon stick and bay leaf. Place the mixture in a food processor and process until smooth, adding the boiling water through the feed tube to bind the sauce.
5. Scrape the sauce into a serving bowl and cool to room temperature. Store covered in the refigerator. Let warm to room temperature 15 to 20 minutes before serving. If the peanut sauce separates a bit before serving, whisk in a few drops, up to 1 teaspoon, of boiling water, and and the sauce will come together. Garnish with a sprinkling of chopped basil and chopped peanuts.

Peanut Sauce (version 2)

2 teaspoons vegetable oil
4 cloves garlic, finely chopped
1 small fresh chili pepper, seeded and minced
1 cup water
1/4 cup soy sauce
1/3 cup chunky peanut butter, preferably unsweetened
1 teaspoon packed light brown sugar, or to taste
3 tablespoons chopped unsalted roasted peanuts (optional)
1 tablespoon finely chopped fresh mint leaves

Heat oil in a small saucepan over medium heat, add garlic and chili pepper for 20 seconds. Add remaining ingredients (except the mint) and cook, stirring, until thickened, about 4 minutes. Remove from the heat and stir in mint, if desired. Serve warm or at room temperature.