This that or the other, What kind of Peanut Butter do you like---Smooth, Crunchy or I don't like Peanut Butter. I like
Smooth.
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Note to those who don't read labels, almost all the other "natural" kinds of peanut butter--Smuckers, Jiff, etc have SUGAR in them. How damned natural is THAT? (but I digress). 
AND, yes, of course, you can go to Whole Foods or other natural grocery stores and grind bulk peanuts into your own--but, I'm fine with Kroger's Natural.
have.
I like this local brand out of the Detroit area. Pretty sure my mom probably bought it because it was cheaper than Jiff or Skippy, but I've been eating it ever since I was a kid. I prefer just Peanut Butter and Butter, no jelly.
------Mr. and Mrs. ProfessorGAC
Kidding! 
I use shallots not onions, so 2 decent sized ones diced pretty fine.
Red bell pepper, julienned.
Thinly sliced mushrooms. (Any type)
I use 2:1 canola to sesame oils in a wok and cook over medium heat until the shallots are translucent, then I add the peppers & mushrooms and cook until shallots are beige.
Add an ounce of rum and reduce the alcohol. Add 1 tbsp of minced garlic, 1 tbsp of sambol. Mix thoroughly.
Pour in a whole "brick" of unsweetened coconut milk and let get hot.
Once hot, add about 1.5 tbsp of smooth peanut butter & a handful of salted peanuts or cashews.
Let simmer on medium until some of the water in the coconut milk reduces.
While that's happening, add 2 tbsp of curry paste, 2 tsp of turmeric, 1 tbsp of smoked paprika, 1.5 tsp of cinnamon, ½tsp of allspice, ½teaspoon of white pepper, a pinch of nutmeg & cardamom, & the juice of 2 limes.
Add about a quarter cup of fresh, chopped cilantro.
Add salt until the flavors blend & pop.
When it all comes to a light boil, add peeled/tail-off shrimp and cook until shrimp is pink. I use 31-35/pound, because each shrimp is bit-sized when cooked. You can use larger shrimp if you like.
If you like it hotter (my wife prefers less heat), a couple diced Thai chilis work. If not available, habanero will work, or powdered cayenne.
If it didn't reduce enough, add a fork full of corn starch with around 3 ounces of water, slurry it and pour it in while stirring. That will thicken it. I do this sometime when I've lost patience with reduction. Oh, and add this slurry before you add the shrimp.
If you don't reduce it enough, don't be afraid
...an Asian salsa. It's a hot chili & garlic paste. (I have a typo in my first post; it's sambal not sambol. Sambols are a type of dish using it, like pol sambol.)
I get mine at a Jewel-Osco (Albertsons) but I've seen it at Walmart and on line.
This is a 2 pack. The one I use is the jar on the right. There are other brands, but I like this one the most. Some have too much vinegar.
I like the idea of crunchy, but it never seems to live up to expectations. 
I've stopped buying it, though. At least for now. Two tablespoons = 190 calories
I prefer smooth over crunchy. I also really like cashew butter.
