Ingredients

For the Sauce:

• 1 can light coconut milk

• 2 tbsp unsweetened natural peanut butter

• 3 tbsp red curry paste

• 1 tbsp hot sauce (sriracha, chili sauce, your preference)

• 1 tbsp fish sauce

• 2 tbsp lime juice

• 3 tbsp brown sugar

• 1 large garlic clove, minced

• 1/4 cup crushed peanuts

• 1/2 cup vegetable or mushroom broth

For the Vegetables:

• 2 tbsp canola oil

• 1 tbsp sesame oil

• 1 shallot, thinly sliced

• Thumb sized piece of ginger, peeled and thinly sliced

• 2 red chilis, thinly sliced

• 1 small bell pepper, thinly sliced

• 1 medium sized carrot, cut into 2" matchsticks

• 2 celery stalks, sliced on the diagonal

• Salt & pepper

• 2 garlic cloves, thinly sliced

• 1/2 cup frozen corn kernels

• 1/2 cup frozen peas

• 6 baby bok choy, cut in half lengtheise

• 1 cup sugar snap peas

For Serving:

• 4 prepared servings of your favorite rice or noodles

• Extra crushed peanuts, chopped chives, cilantro and lime wedges for serving.

Product to Use:

• ProBond 3.5 Qt Covered Sauté Pan

• ProBond 1.5 Qt Covered Saucepan