Fry the red onion, chillies and ginger in a pan until the onion become translucent.

Stir in the peanut butter, lime juice and chopped tomatoes stirring until the wet ingredients combine to make a thick sauce.

Slowly and the vegetable stock, again stirring until combined.

Cook on a medium heat for 5 minutes, or, until the sauce has begun to thicken.

Allow to cool for 5-10 minutes before transferring to a blender.

Blitz the mix until it form a smooth soupy consistency.

Transfer back into a pan and heat until just at simmering point.

Cook for 5 minutes or until you've reached your desired consistency.

Serve with a handful of salted peanuts, a drizzle of coconut milk and a few springs of coriander should you choose.