thai peanut curry

<p>Rich, hearty red Thai peanut curry with sweet potatoes and chickpeas – the perfect plant based meal for anyone who loves a good take on red Thai curry! Ready in just about 30 minutes on the stovetop.</p>

Red Thai Peanut Curry with Sweet Potatoes and Chickpeas

olive oil

garlic,

“ fresh cube of ginger, peeled and grated (or minced)

sweet potato

½ TBSP red curry paste

TBSP peanut butter

coconut milk

vegetable broth (or water)

soy sauce (tamari or coconut aminos)

lime

½ tsp ground turmeric

¼ tsp ground coriander

red bell pepper, julienne cut

bunch, lacinato kale (chopped, about 1 ½ cups)

(14 ounce) canned chickpeas

rice, quinoa or cauliflower rice

cilantro

green onions

peanuts

In large pot over medium heat, add oil, garlic, ginger – cook for about 1 minute. Add in chopped sweet potato, curry paste and peanut butter, stirring to coat and cook for about 2 minutes.

Add in coconut milk, broth (or water), soy sauce, juice of lime, ground turmeric, ground coriander. Stir and simmer for 15 minutes.

Add in bell pepper and simmer for another 5-10 minutes – until potatoes are soft. Stir in chopped lacinato kale and chickpeas, and warm for another 2 minutes.

Serve with rice, quinoa or even cauliflower rice. Garnish with cilantro, chopped peanuts.

Made this for quarantine dinner tonight (with some naan) and it was perfectly comforting!!

This was our quarantine dinner with basmati rice, spinach salad, and a glass of red wine - easy and delicious and just what we needed!!

Loved this recipe. Super creamy and delicious

Great Recipe! Simple to make. I paired it with a mix of quinoa and cauliflower rice

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

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

Bursting with flavors, this Thai Peanut Curry is so simple and scrumptious. It is made in just one pot, and a super comforting vegan and gluten-free meal that everyone will love!

Instant pot tofu and vegetable Thai peanut curry

13.5 OZ. Coconut milk ([400 ml (around 1 3/4 cup)])

soy sauce ((tamari or coconut aminos for gluten-free version))

brown sugar

tbsp sambal oelek

tbsp red curry paste

oz Organic firm tofu

onion chopped finely

red bell pepper

baby spinach

tbsp coconut oil (or any cooking oil)

lime juice

tbsp garlic, grated

Green onion, roasted peanut, and cilantro

salt

Jasmine rice

water

First, drain all the water from the tofu package and carefully wash the tofu block with water.

Wrap it in a kitchen napkin or paper towel

Place a heavy pan, like a cast iron pan, on top and let stand for 15 minutes to press out the excess liquid.

Cut the drained tofu into bite-sized cubes. Keep it aside.

In a Stainless container (PIP) add rice and wash it properly till the water runs clear.

Add water and salt. Cover it and keep it aside.

Step - 1 Pre-prep

In a medium bowl combine Thai curry paste, coconut milk, peanut butter, soy sauce, sambal oelek, and sugar and whisk all together until smooth.

Step - 2 Make the peanut sauce

Press the saute button and when HOT add in the oil, ginger, and garlic.

Add in the onions, bell pepper, and spinach. Saute for a minute. Add ¼ cup of water and deglaze the pot. Make sure nothing is stuck at the bottom.

Add in salt, the coconut-peanut sauce mixture, tofu cubes, and ¾ cup water. Mix everything together.

Carefully place the trivet and place the rice bowl on it.

Cover the IP with its locking lid. Press the manual/pressure cook button and set the timer for 5 minutes on high pressure.

When the cooking time is done and pressure cook beeps, Let the pressure naturally release for 10 minutes and then do a quick release.

Carefully remove the rice container and the trivet from the Instant pot and keep them aside.

Add lime juice to the curry and gently mix it.

Serve it hot in a bowl with rice and garnish it with chopped roasted peanuts, green onions, and cilantro.

Step - 3 Make curry

https://www.youtube.com/watch?v=Hs5K1fsM3pU

Bursting with flavors, this Thai Peanut Curry is so simple and scrumptious. It is made in just one pot, and a super comforting vegan and gluten-free meal that everyone will love!
The flavor of this peanut curry sauce is so delicious that you’ll be shocked at how easy it is to make! It is a perfect meal served with Basmati rice or Jasmine rice. #thaicurry #peanutcurry #tofucurry

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0:00​ - Introduction 
0:32​ - Prep work
1:23 - Thai peanut sauce
2:16​ - Make that peanut curry and jasmine rice
5:07 - Serve

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Detailed Recipe 
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========================================================
Music -  Inner Light by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license. https://creativecommons.org/licenses/by/4.0/

Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1300021

Artist: http://incompetech.com/

Instant Pot Thai Peanut Curry with tofu and vegetables! (vegan+gluten-free)

Comforting, exotic, and better than take-out, this Thai Peanut Curry is a must-try. Its rich, creamy texture and blend of spices and flavors make it a real crowd-pleaser. Whether you&#039;re a long-time fan of Thai cuisine or just exploring, this dish is absolutely delicious and perfect for any meal. Plus, it&#039;s a fantastic way to incorporate more veggies into your diet in a tasty, satisfying way.

Easy Thai Peanut Curry Recipe (Better Than Take-Out!)

red chilies

lemongrass

cilantro (with the roots)

lemon zest

shallots

cumin seeds

garlic (minced)

ginger root (minced)

red curry paste

red bell pepper (sliced thinly, seeded, and veins removed)

potato

carrots (diced)

vegetable broth

herbs (basil, mint, cilantro) (for garnishing)

Add all the ingredients to a blender and pulse. Add water in 1 tablespoon increments just until you reach your desired consistency (you can have it a bit more runny or thick).

For the red curry paste:

In a large Dutch oven or pot heat the coconut oil and add the garlic and ginger. Cook for a couple of minutes, or until fragrant.

Add the curry paste and mix well. Then add the peanuts and cook for 2-3 more minutes.

Add the pepper, potato, carrots, broth, and season with salt and pepper.

Bring to simmer and cook at medium for 20 minutes, or until all veggies are soft and creamy.

Before serving, add the kale and the coconut milk, mix well and serve with fresh herbs.

For the Thai peanut curry:

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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