Treat yourself to a midweek meal that will give you the best food hangover of your life. This curry is irresistible heartburn in a bowl that delivers a delectable creamy spice to overpower your senses in the best way possible. Totally worth it. Keep the apple cider vinegar ready.

Red Curry Paste, Mae Ploy is an excellent choice( ¼ – ½ cup depending on preference)
2-3 Tbs. Natural Crunchy Peanut Butter
2, 13.5 oz Cans Coconut Milk
2 Bell Peppers, Sliced
2 Red Chili Peppers, Diced
½ Large Yellow Onion, Sliced
1 Clove Garlic, Minced
A Bunch of Fresh Basil, Julienned
1 lb. Shrimp, Peeled & Deveined (can substitute protein of choice or omit entirely)
Broccoli
Snow Peas
2 Tbs. Sesame Oil or Olive Oil
1 Can Sliced Water Chestnuts, Drained & Rinsed
1 Can Sliced Bamboo Shoots, Drained & Rinsed
Spelt Noodles (or Rice, Rice noodles, Quinoa, Starch of Choice)
Chopped Roasted Peanuts for Topping

Heat oil in a large pot
Sauté bell peppers and onions on medium-high heat til nice and browned
Toss in chili peppers and keep your face away from the pot as the pepper might cause you to cough a bit
Add garlic and stir for a minute
Incorporate Curry paste, followed by peanut butter
Pour in Coconut milk and stir to ensure the paste fully dissolves in the liquid creating a rich creamy copper color
Cover and lower heat to medium, let it come to a slight bubble
If you are making noodles for your starch, go ahead and fill a pot with water to bring it to a boil, otherwise just make the starch of choice according to the package directions
At this point you can lower the heat and let the curry simmer, but if you are eager as we were, leave the heat on medium and throw in the bamboo shoots and water chestnuts
Add other vegetables, broccoli and snow peas in this case (zucchini would have been delicious too!)
Cover and let cook for 3-5 minutes
Sprinkle basil before folding in shrimp
Cover and check every few minutes til shrimp is pink and curled

Pull out your best curry bowls and arrange a nest of pasta around the sides before ladling in a generous, steamy portion of this edible magma. Sprinkle with chopped peanuts and then try to eat with chopsticks before diving in for real with a fork and spoon.
It is wise to keep a cold beverage at the ready, and water might not be the best option. 6-Packs from Goose Island Brewery were BOGO at the grocery store, so we bought one version of each. I found the 312 Urban Wheat Ale to be the perfect way to mitigate the spicy slurps of curry.

http://www.gooseisland.com/showBeer.html?name=312-urban-wheat-ale