peanut curry

This easy to make peanut curry is bursting with delicious Thai flavors. Sweet potatoes, carrots, red pepper, and kale are cooked in a creamy broth made of red Thai curry paste, coconut milk, and peanut butter. You will LOVE it!

Thai Peanut Curry

coconut oil

onion,

ginger

garlic cloves, finely minced

curry

soy sauce

coconut milk

½ cups water or stock

peanut butter

sweet potatoes,

carrots,

red pepper, diced

kale

Sea salt,

To serve: chopped peanuts and minced cilantro

Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes. 

Add the soy sauce, coconut milk, water, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft. 

Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed. 

Serve with the chopped peanut and some cilantro over top. 

This was so good! Added some cauliflower and beans cause that's what I had in my fridge. Will definitely make it again!

https://content.jwplatform.com/videos/DblQjrda.mp4

A creamy coconut lentil curry recipe that makes the ideal vegan dinner. 

Creamy Coconut Lentil Curry

We have upped the ante on a tasty beef stew with the addition of peanut butter and spices, west African-style. This makes for an amazingly flavoursome and rich sauce that will be loved by all. Serve with rice to soak up all the gravy.

Slow cooker beef peanut curry recipe

vegetable oil

gravy beef, excess fat trimmed, cut into 3cm pieces

carrots, peeled, halved lengthways, thickly sliced

brown onion, coarsely chopped

garlic cloves, crushed

tsp finely grated fresh ginger

2.50 gm smoked paprika

tsp coriander

cayenne pepper

milliliters (1/2 cup) beef stock

(1/2 cup) natural peanut butter (see note)

milliliters (1/2 cup) passata

baby spinach

unsalted peanuts,

rice,

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5637632853001&=domain=taste

5348771529001-5637632853001

This Thai peanut satay noodles dish is loaded with veg. Made with sautéed roasted squash, edamame, zucchini noodle and bok choy, and served with rice noodle. It’s comforting, creamy, and indulgent.

Peanut Satay Noodles

butternut squash (, or kabocha squash)

edamame

zucchini

bok choy (, chopped (or handful spinach))

brown rice noodles ((250 grams))

peanuts (, chopped (optional for topping))

green onion ((optional for topping))

basil

tbsp sesame oil

tbsp tamari

tsp white miso

/2 tsp cayenne pepper flakes

lime

Make your peanut sauce: Add peanut butter, coconut milk, sesame oil, tamari, miso paste, cayenne flakes, and lime juice to a bowl. Whisk with fork to combine until smooth.

Preheat oven to 200C/400F. Cut squash into small bite sized pieces discarding the tough skin. (If using a kabocha squash you do not have to peel the skins, as they are soft and edible). Arrange onto a parchment lined baking tray and bake for 15 minutes, or until softened. Soak rice noodles in warm water for 10 minutes.* In a saucepan bring water to boil, add rice noodle and cook for approx. 5 minutes, or until al-dente. Strain, and reserve noodle water.

Spiralize zucchini into noodle shape. (Or grate, or chop into thin bite sized pieces). Toss zucchini into a saucepan and sauté on medium heat for 5 minutes, or until warm and just cooked. (Optional to add splashes water, or 2 tsp neutral oil if needed to stop veg from sticking).

Add edamame and bok choy to saucepan. Stir until bok choy is wilted, approx. 1-2 minutes. Add the cooked squash, noodles and peanut sauce. Mix to combine. (Optional to add splashes of reserved noodle water to thin if sauce is too thick). Serve in bowls topped with chopped peanuts, green onion and fresh basil.

This Thai Peanut Curry Recipe includes onions, carrots, potatoes, and chicken simmered in a Thai Inspired Peanut red curry sauce, and served over steamed rice.  It&#039;s easy to make and will be ready to serve in just 30 minutes.  This flavorful Thai Peanut Curry Recipe is simple, delicious, and will taste just like it came from your favorite Thai restaurant.

Thai Peanut Curry Recipe

potatoes,

yellow onion, diced

chicken breasts, cubed

olive oil oil

garlic

-4 ounces. jar red curry paste

+ 2 Tbsp. Peanut butter

Tbsp. brown sugar

juice from 1 lime

in a large skillet

In a large skillet or pot add oil and heat over medium-high heat.  Add diced onions, chopped carrots, chopped potatoes and sauté for 4-5 minutes.

add chicken

Add chicken ground ginger, minced garlic, red curry paste and mix well to combine.  Sauté for a couple more minutes and then stir in coconut milk.

simmer

Simmer over medium-low heat for 10 minutes or until carrots and potatoes become soft.

stir

Stir in peanut butter, brown sugar, soy sauce, and lime juice and cook for another 4-5 minutes.

serve

Serve over rice (Jasmine, white, or brown) and garnish with chopped peanuts.

This was so good! Easy to make. Very tasty as is! My husband loved it! A keeper on definite rotation! Thank you for sharing!

This was absolutely fantastic! My daughter and I loved it. I do like my curry a little thicker so I added just a little touch of cornstarch mixed with cold water to thicken it a little bit. Next time I want to use sweet potato instead of the regular potato and see how that changes the flavor. Thank you for this delicious recipe!!!

I made this last night using 1 Tbsp of red curry paste and basically followed the rest of the recipe. OMG! This is like when you go out somewhere and the sauce is so good you wish you had a recipe for it. Well this is one of those recipes. My husband said he could drink a cup of it on its on. Oh sorry one other change - I used 4 Tbsp of the brown sugar as I thought it might be too sweet for us with the 5. This recipe is to die for! It lends itself to make individual tweaks without going off the rails. this is now in my recipe book with FIVE stars. Thank you so much for sharing. can't wait to try some of your other recipes now!

It was fabulous.  Simple recipe and just delicious.  I will definitely be making this again.

Great recipe! I used coconut cream since it was all I had and added red chili flakes and peas. Delicious! I used Mikes Curry Love red curry paste.

Excellent recipe , with clear instruction. The end result was very enjoyable. Added a little Thai fish sauce ( Nam Pla ) adding a slightly extra layer . 
Many thanks

Was excellent. Second time I made it I used shrimp instead of chicken.

I cooked this last week, made no additions, and am cooking this again… delicious recipe and have shared this with my friends

Made several changes but this was a good starting point.   We used smoked pork belly as the protein, sweet instead of white potatoes, and cayenne for heat.   Delicious!

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Top 4 peanut curry recipes from across the web

The most viewed peanut curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Thai Peanut Curry

Slow cooker beef peanut curry recip...

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Thai Peanut Curry Recipe

The most viewed peanut curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine