From Rachael Ray
1 lb spaghetti
2 tbsp vegetable oil
1 tbsp red curry paste
1 14.5 oz can chicken broth (2 c)
1 13.5 oz can unsweetened coconut milk
1/2 c creamy peanut butter
2 tbsp fish sauce
2 tbsp sugar
2 tsp soy sauce
1. Cook pasta. Drain and return to pot.
2. Heat oil over medium heat about 2 mins. Stir in the curry paste and cook until shiny and fragrant, 1 to 2 minutes. Whisk in the chicken broth, coconut milk, and 1/4 c water and bring to a gentle boil, stirring constantly, over medium-high heat; cook for 2 to 3 minutes. Whisk in the peanut butter, fish sauce, sugar, and soy sauce to form a smooth, creamy sauce, about 1 minute. Toss the sauce with the noodles and top with the peanuts.