Heat wok with oil, put minced onions, stir-fry for 1 minute and add in cumin powder, coriander powder, turmeric powder and chilli powder.
Stir frying thoroughly until fragrant and chilli oil appears, then add in hot water, stir mixing until well blend. Finally add in the Thai Pineapple Rice Paste and palm sugar. Bring to a rolling boil, lower fire and put in chunky peanut butter, mixing thoroughly until well combined. Simmering sauce for another 5 to 7 minutes until done.
