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
- Mince garlic
- Cut carrots into long and thin strips
- Cut bell pepper into long and thin stripes
- Cut broccoli into florets
Cook
25 min
Sauté ginger, garlic and carrots
medium heat ~3 min, season with salt and pepper
Add bell pepper and broccoli
medium heat ~4 min
Cook rice
~10 min
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
