Red Curry Thai Peanut Sauce

1 Tbl. Red Curry paste

1/2 C Chicken broth

1 can (13.5 fl.oz.) Coconut milk

1/2 C creamy Peanut butter

4-6 Tbl. brown sugar

1-2 C cooked Chicken

Over medium heat warm the curry and milk.  Blend the paste as best as you can, until the natural oils create a sheen on top of the milk.  Add in the broth, peanut butter, and sugar.  (How much of the sugar you use is up to you.  Start with 4 Tbl. and taste test it.  Add more until it suits your taste buds.  I find that if you're feeding this to children, the sweeter the better - so you'll want 6 Tbl.)  

At this point you can either add in the chicken, or freeze half the sauce without the chicken.  (We're a small family, so I freeze half the sauce for another meal.)  I use 1 Cup left-over shredded rotisserie chicken in my remaining sauce, and it taste wonderful.

Serve over rice, or long grained pasta, with a side of steamed veggies.

Total recipe makes about 10 servings.

(Recipe and photos courtesy of Pirijo Silver.)