Wednesday, 16 October 2013

Thai Coconut & Peanut Butter Curry

A few weeks ago my mama and I  came home from work to find the lovelies Miss Charlotte and Leah in the kitchen! Our little hearts soared when we heard they put together an amazing Thai Coconut & Peanut Butter Curry. In our family it is mostly our dad who is the one who can handle the heat, when it comes to spicy food. When we try to eat more spicier curries, this is what happens: our lips become on fire, our cheeks flame up and we can't taste anything more for a good three hours. Oh and of course there is the side effect of becoming a nice sweaty, nose running mess. : )
So unfortunately we stay away from overly spicy food and welcome curries that are sweet and tasty like this one. Charlotte and Leah found it on one of our favourite blogs: Chocolate Covered Katie























































The combination of coconut curry and peanuts is so delicious, you just might be tempted like us to lick every last drop. If you are looking for an easy, weekly dinner then try this recipe!

Thai Coconut & Peanut Butter Curry 
From Chocolate Covered Katie


  • 1 cup onion, chopped 
  • 3 small red bell peppers, sliced thin 
  • 8 oz a mushrooms, sliced
  • 2 cups vegetable broth 
  • 1 can full-fat coconut milk – must be the canned type 
  • 2 tbsp soy sauce (We used Braggs)
  • 1 tsp powdered ginger
  • 1/4 tsp salt
  • pinch pure stevia, or 2 tbsp brown sugar (We used 3 tbsp. brown sugar)
  • 2-3 tbsp red curry paste (30-45g)
  • 1/4 cup peanut butter (can omit for a peanut-free curry) 
  • 4 cups broccoli florets 
  • 4 carrots or 3 small zucchini, in coins (We also added a head of cauliflower)  
  • 1 cup pineapple, chopped 
  • 15-20 fresh basil leaves torn (dried basil works, but fresh is much better)
  • optional garnishes: cilantro, chopped peanuts 
  • (Your favourite rice, rice noodle etc. We used Jasmine rice)
Saut√© first three ingredients in a large pot, in oil or oil spray, stirring every so often, 8 minutes or until onion begins to look translucent. Meanwhile, make the sauce: Combine next eight ingredients in a large bowl, and stir until the curry paste and peanut butter are fully incorporated. Now add all remaining ingredients—including the sauce—to the pot. Bring to a boil, then cook on medium, uncovered, for 8-11 minutes (depending on your texture preference for veggies), stirring occasionally. Garnish if desired. Serves 4-5.

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