Thai Peanut Curry

This Thai Peanut Curry could just as easily be called Kitchen-Cupboard-Curry since it can be whipped up with staples you have in your pantry/fridge quite easily.

Tonight I added some shrimp I had in the freezer, but some diced chicken breast, cubes of broiled tofu, or a can of chickpeas all work well here.

I didn't add them tonight, but thinly sliced sweet peppers and/or sugar snap peas could be added to this super-versatile sauce as well.

Ingredients:

1 onion, chopped (I use a large one)
2-3 cloves of chopped garlic
a generous tablespoon of grated ginger root
1 can of Alymer petite cut tomatoes
1 can of coconut milk
1/4 cup peanut butter
1-2  tablespoon Thai red curry paste
1 generous tablespoon chili-garlic hot sauce
2-3 tablespoon fish sauce (don't omit!)
2 tablespoons brown sugar
1 pound of peeled shrimp, or some diced chicken breast, broiled tofu or a can of chickpeas
chopped peanuts, green onions and/or Thai basil for garnish
1 lb of thin to medium rice noodles cooked according to package directions


Saute your onion and garlic in coconut oil until soft.

Add the tin of tomatoes and their juice along with the grated ginger, peanut butter, brown sugar, curry paste, fish, and hot sauce.  Stir to combine.  Add your coconut milk and stir.  Add your shrimp or diced chicken and stir at medium heat until no longer pink. Alternately, add your tofu, chickpeas, and any sliced veggies and stir just until heated through.

Serve on a nest of cooked rice noodles and garnish with some green onions and/or Thai basil and some chopped peanuts.