Pretty Good Peanut Curry Recipe

Katy and I found a pretty good peanut curry recipe. It's not very spicy, but is otherwise pretty good. Add another teaspoon of curry paste or two or three to make it more exciting.

2 tablespoons canola oil
1 1/2 pounds chicken breast, cut in 1-inch pieces (yuck)
OR
One package FIRM Tofu
Salt and pepper
1 cup green beans (fresh is best)
Sliced peppers, about 1 1/2 - 2 peppers. We used one red and one green.
Snow peas are a good addition in place of or in addition to green beans.
Onion is pretty good in this also.

For sauce:
1 1/2 cups light coconut milk (a can is about 2 C, you can add all the cocunut milk to the curry, or mix the leftover coconut milk in with the rice wish is HIGHLY suggested)
1/2 cup chicken or vegetable broth
1 tablespoon red curry paste
1/3 cup chunky peanut butter
2 tablespoons brown sugar
2 tablespoons lime juice
Rice
Cilantro sprigs or line wedges for garnishing (obviously optional)

Heat oil in large frying pan over medium-high heat. Add cut up chicken, season and saute until cooked through stirring occasionally, about 5 minutes. Add veggiesand continue cooking for 3 minutes.
While chicken cooks, start the peanut curry sauce. In a medium mixing bowl, whisk together all ingredients for the sauce. Pour sauce into a frying pan over the chicken and vegetables, stir to combine. Turn heat up to high and bring to boil, stirring occasionally. Reduce heat and simmer until sauce thickens slightly, about 6 to 8 minutes.

Serve over Coconut Rice or plain steamed rice.

Oh, and Katy recommends this with tofu instead of chicken. To make decent baked tofu, get firm or extra firm tofu. Cut it into cubes, about 3/4 - 1". Let the tofu drain a little or dry it off by pressing it gently with a paper towel. Then, lightly oil a small casserole pan and put the tofu cubes in. Bake at 400 F for 20-25 minutes, until golden brown. Often it works best to turn the tofu at least once. Mix i to the sauce after the curry is finished cooking.