Thai Peanut Curry Sauce with Ramen Noodles
1 package ramen
3/4 cup water
3 tbsp peanut butter
1 to 2 oz panning or massaman curry paste
14 oz. can coconut milk, separate milk and cream
2 tbsp soy sauce
1/2 tsp ginger powder
1 tbsp cider vinegar
1/2 tsp palm sugar (if available, regular white sugar will suffice)
2-3 green onions, chopped (optional)
1 package fresh Cilantro
Cook the ramen in water for 4 to 5 minutes or until done. Drain the excess water. Set aside. In a small bowl, mix the peanut butter, curry paste and coconut cream together. If you put the coconut milk in the fridge, it will make it easy to separate. Pour the mixture into a wok and cook over medium heat. Stir frequently, until the oil starts to separate out of the mixture. Add the remaining coconut milk and other ingredients. Toss with the ramen noodles.
Garnish with chopped peanuts, cilantro, bean sprouts and lime.
Note: You can add other veggies like broccoli and mushrooms. Keep it vegetarian by adding tofu. If you add meat, chicken or beef are recommended. Do you like it spicy? Add more curry.