Yep - this recipie is a keeper: and oh so flexible! Sometimes, I add a spoon or two of peanut butter and change the spices to a Thai Curry paste ("Thai Kitchen" has a green curry paste and a "Red Curry Paste" that are quite good)...making thai peanut chicken. The sauce is just divine over a plain batch of Karen's cauliflied rice with onions and peppers. Karen, what would we do without your inspiration?