2-3 dl home-made or store-bought peanut butter, creamy or crunchy, to taste
1 medium red onion, finely chopped
2 slices ginger or 4 slices galangal, peeled and very finely chopped, or grated
Some fresh chili, to taste (or add a dollop of your favourite chili sauce at the end)
3 cloves garlic, very finely chopped
1 tsp shrimp paste
2 tsp palm sugar
2 tblsp fish sauce
2 tblsp soy sauce (superior light)
3 tblsp hoisin sauce
Juice of one lime
½ tin coconut milk
A dollop of your favourite chili paste (see a recipe here: http://www.hellemoller.eu/?p=319), or sambal oelek (see a recipe for a homemade sambal oelek-type sauce here: http://www.hellemoller.eu/?p=645).
Fry the onion, garlic and ginger in olive or peanut oil over medium heat (should not brown) for a minute or two.
Add all the other ingredients and stir, bringing to the boil.
If you want the sauce thinner, add more coconut milk or water.
Keeps in the fridge in an airtight container for a week or two, and can also be frozen, but without the coconut milk. This should be added at the time of serving, while reheating.