peanut curry

Ingredients
1 Tbs. vegetable or canola oil
1-2 tsp. red curry paste, more paste=spicier
1 can coconut milk (regular, not reduced fat); shake before using!
juice of 1 lemon (can substitute apple cider)
1/2 c.-3/4 c. natural peanut butter (to taste), chunky preferred
3+ Tbs. sweetener (brown or white sugar is traditional, but I like to use maple syrup), to taste
sea salt (optional)

Directions:
1. Sautee curry paste in oil in a medium saucepan until soft (about 5 minutes). Do your best not to burn the paste.
2. Add 1/2 of the can of coconut milk. Stir. Bring to a low boil, then stir again. Add the remainder of coconut milk. Bring to a low boil again.
3. Add peanut butter. Gradually stir and boil until evenly combined with the coconut milk.
4. Add remaining ingredients. Boil for 5 more minutes, and then you're done!

Serve over rice/veggies or rice noodles, and then garnish with freshly chopped herbs and/or nuts/seeds. Enjoy!