In a small saucepan over medium heat, mix together till smooth 125ml peanuts, pounded (or substitute with crunchy peanut butter)  125ml coconut milk, 2 garlic cloves, finely chopped, 2 tbs fish sauce, 1 tbs Thai red curry paste, the juice of ½ lime, 2 tsp palm sugar, and 2 tsp sesame oil.

Simmer till reduced by a third. 

Serve with a combination of raw and cooked vegetables (new potatoes, cherry tomatoes, carrots, radishes, lettuce) and boiled eggs