Saute the onion in coconut oil until translucent.
Add the curry paste, cumin, peanut butter, lemongrass, and ginger to the pan and saute for 2 minutes.
Add one can of coconut milk and saute until the paste and peanut butter are smooth.
Add remaining coconut milk and stock.
Simmer on medium heat for 15 minutes and let it cool.
Divide up into freezer safe containers and place in the freezer until the night you want to cook it.
On cook day, allow the sauce to thaw overnight. Saute your veggies and protein. Add the sauce until all is warmed.