Meanwhile, to make the peanut sauce, heat the oil in a small saucepan, add the onion and cook over medium heat, stirring, for 3 minutes. Add the peanuts and cook for 3–5 minutes or until both the nuts and onion are lightly browned, stirring occasionally. Add the garlic, curry paste, soy sauce, sugar and 2⁄3 cup water. Bring to a boil. Stir in the coconut cream. Simmer gently for 5 minutes or until thickened, stirring occasionally. Purée the sauce in a blender or food processor to make a thick cream. Return to the saucepan and set aside.