Thai Peanut Coconut Curry

I love curry. Thai curry. What is better than creamy coconut milk mixed with other spices? Not a whole lot. Yum. I tried many recipes to find the perfect curry. This recipe is a combination of a bunch of recipes that I tweaked to suit my tastes. Don't be turned off by the ingredient list. Once you buy them, they will last forever! Then you have a meal that you can throw together in a jiffy. 

Ingredients:

1 tablespoon olive oil

2 cloves garlic, minced

1 tablespoon red curry paste

1/2-1 cup coconut milk (start with 1/2 cup and increase to suit your tastes)

2 tablespoons fish sauce

1 tablespoon soy sauce

½  lime, juiced

1 tablespoon brown sugar

1 tablespoon chili sauce (or 1 birds eye chili, sliced)

2 tablespoons crunchy peanut butter

1 teaspoon sesame oil

In a large skillet, combine olive oil, garlic, and curry paste. Cook on medium heat for 3-5 minutes or until fragrant. Add remaining ingredients and whisk to combine. Simmer for 15 minutes to let the flavors meld. Serve with rice.

**This is a base recipe in which you can get creative! Add sliced chicken breast or shrimp. Exchange the rice for thai noodles. Add sauteed peppers and onion, or other veggies (I love the Eat Smart Stir Fry Mix).