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Heat canola oil in a saucepan over medium heat. Add onion, garlic, serrano pepper, and ginger and cook until onion is translucent, about 8 minutes. Reduce heat to low and add curry powder and cumin. Cook until fragrant, about 1 minute. Add coconut milk, peanut butter, cilantro, tamari, honey, lime juice, ketchup, and 3/4 cup water. Bring sauce to a boil, whisking often. Reduce the heat; simmer until slightly thickened and flavorful, about 10 minutes.