2 (15 ounce) cans coconut milk
2 tablespoons red curry paste
1/4 cup creamy peanut butter
4 teaspoons sugar
4 teaspoons fish sauce (or soy sauce if you prefer)
4 chicken breasts (tofu also works well)
1 tablespoon minced garlic
1 onion, chopped
1 In a medium sauce pan heat coconut milk, curry paste, peanut butter, sugar, and fish sauce until they come to a very small boil.
2 Set aside and cool adding cornstarch to thicken.
3 While the sauce is cooling, stir fry 1 chopped onion and 1 T minced garlic.
4 Cut up chicken into small pieces and stir fry with the onion and garlic until chicken is cooked through.
5 Combine the garlic, onion and chicken with the sauce and heat.
6 Spoon the chicken peanut curry over rice and enjoy.