For two people: thinly slice half a red pepper, a couple ribs of celery and half of an onion (maybe some broccoli and carrots too if you have them around). Add half a cup of broth to a 1/4 cup of water (or use 3/4 cup water OR 3/4 cup broth). I have half-cup portions of broth frozen in my freezer, so that's how I arrived at the proportions on this. Half a cup of broth was just a little skimpy and a cup too much, so I added a 1/4 cup of water to the broth, and it was perfect. Drop in a TBS and a half of smooth peanut butter, a TBS of red curry paste from a jar, and a couple shakes of cayenne. Whisk briskly until completely smooth.
Put a tiny bit of oil in a large skillet, heat over medium high heat. Toss in the veggies, add a pinch of salt and couple grinds of black pepper cook until crisp-tender, stirring once or twice, about one minute. Pour sauce into pan, stir and let sit, stirring occasionally for five minutes over very low heat.
Serve over pasta and sprinkle with roasted unsalted peanuts. I like to serve it over piccolini farfalle (tiny bows). We were starving last night, so sorry, no picture until next time!