Thai Peanut Curry
Stephanie Ryder
- 1 tbsp vegetable oil
- 1 1/2 tbsp minced garlic
- 2 tbsp red curry paste
- 3/4 c creamy peanut butter
- 3/4 c brown sugar
- 1/2 tsp chili powder
- 1/2 tsp cayenne pepper
- 1 tsp sesame oil
- 2 cans of coconut milk
Heat oil in a wok or large pan then add garlic and cook for 1 minute. Add curry paste and stir for another minute. Whisk in peanut butter, brown sugar, chili powder, cayenne pepper, sesame oil and coconut milk. Bring to a simmer until the sauce has thickened. Add salt, curry seasoning and chili powder to taste.
Note: can cook veggies in coconut oil with curry powder and use same pan for chicken