2 tbsp red curry paste
2 tbsp peanut or canola oil
3 tbsp peanut butter
1 lb boneless skinless chicken, cubed or extra firm tofu
2 handfuls green beans
1 red pepper
1 yellow onion
1 cup broccoli, cut into pieces
1 red chili pepper, sliced
1 can coconut milk
Roasted peanuts (chopped) and cilantro for garnish
1. Heat oil, red curry paste, and peanut butter over med-high heat until fragrant.
2. Add chicken or tofu and saute for 2 minutes.
3. Add onion, vegetables, and coconut milk. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Serve over quinoa, top with chopped peanuts and cilantro, and enjoy!