1 tablespoon canola oil
1 medium yellow onion, diced
2 cloves garlic, minced
1-2 chile peppers, seeded and minced
2 teaspoons minced fresh ginger
2 teaspoons minced fresh lemon grass
4 cups light vegetable stock
1 1/2 cups lowfat coconut milk
1/3 cup chunky peanut butter
1/4 cup ketjap manis or soy sauce
2 tablespoons lime juice
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon black pepper
2 tablespoons chopped cilantro
Saute onion, garlic, chile pepper, ginger and lemon grass in oil for about 4 minutes.
Add stock and bring to simmer.
Cook 12-15 minutes over medium low heat, stirring occasionally.
Reduce heat, add coconut milk, peanut butter, ketjap manis, lime juice and dried seasonings and cook 5-10 minutes more over low heat, stirring frequently.
Stir in cilantro.
Serve over jasmine or basmati rice.