Thai-Peanut-Curry

30 min

Thai Peanut Curry

A rich and creamy curry inspired by the Thai 'Panang' curry. The soy sauce, peanut butter and coconut milk together with the spices give a great flavour to which you can add many different veggies. You could replace the spices with a Thai curry paste for convenience.

Ingredients

4 servings

300 g
2
1
1
200 g

Basmati rice
Carrots
Broccoli
Bell pepper
Peas

20 g
1
1 TBL sp
1 TBL sp
600 ml
1 tea sp
2 tea sp
1 tea sp
1 TBL sp
2 tea sp
1 tea sp
2 cloves

Ginger
Lime (for lime juice)
Soy sauce
Peanut butter
Coconut milk
Chilli flakes
Cumin
Paprika powder
Curry powder
Turmeric
Lemongrass powder
Garlic

Prep

5 min

  1. Mince garlic
  2. Cut carrots into long and thin strips
  3. Cut bell pepper into long and thin stripes
  4. Cut broccoli into florets

Cook

25 min

pan 1b

Sauté ginger, garlic and carrots

medium heat ~3 min, season with salt and pepper

Add bell pepper and broccoli

medium heat ~4 min

pan 2

Cook rice

~10 min

pan 1b

Add cumin, chili flakes, curry powder, paprika powder, turmeric, lemongrass powder

mix well ~1 min

Add coconut milk, peanut butter, soy sauce

medium heat ~10 min, cover with a lid and simmer

Squeeze lime and add peas

medium heat ~4 min

waves

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