- Heat oil in a small saucepan.
- Cook the onion and garlic for about 2 minutes or until softened.
- Add the spices, chilli, sugar, salt and coconut cream.
- Bring to the boil, then reduce heat and simmer for about 3 minutes, stirring occasionally, until thickened.
- Stir in the peanut butter and simmer for another 60 seconds.
- Season with the sweet soy sauce and adjust salt.
- Allow to cool before using.
- This sauce keeps for about 7 days in the fridge.