Yield: 4 x 1 cup (250 g) servings
Instead of the water and the coconut milk, you can use low-fat coconut milk (or regular high-fat, for that matter).
Instead of the PB2 powder, you could use 1 or 2 tablespoons of peanut butter. Or, omit.
Instead of the cornstarch, you can use another starch thickener such as Clearjel, arrowroot, etc.
You can use bottled lime juice. Or lemon juice, or, omit.
Instead of garlic cloves, you can use 2 teaspoons of bottled minced garlic from the store, or 1/2 teaspoon garlic powder.
To the sauce mixture, you could optionally add 1 tbsp fresh-grated ginger (or from a tube), 1 tbsp fresh lemon grass (or from a tube), 1 tbsp Thai chile paste.
To garnish, you could use chopped fresh green onion, slivered fresh carrot, sesame seeds (toasted or plain), etc.
Tip! Freeze the water from the beets and carrots for soup.
Spicy Beets and Carrot Curry in Creamy Coconut Milk. www.healthycanning.com