Vegetable Coconut And Peanut Curry Recipes

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SPICY THAI PEANUT VEGETABLE CURRY



Spicy Thai Peanut Vegetable Curry image

This is an easy & healthy dish that you can TaylorMake to whatever you like - you can add just about any sliced vegetable to this dish. I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef. Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch - use whatever you have on hand.

Provided by taylormademarket

Categories     Lunch/Snacks

Time 17m

Yield 3 cups, 4 serving(s)

Number Of Ingredients 10

2 teaspoons grapeseed oil, divided
1 red bell pepper, seeded and cut into strips
1 yellow bell pepper, seeded and cut into strips
1 green bell pepper, seeded and cut into strips
1 red onion, cut into strips
3 garlic cloves
2 tablespoons red curry paste
1 tablespoon peanut butter
12 ounces coconut milk
1 cup frozen green pea

Steps:

  • Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
  • Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
  • Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!

VEGETABLE COCONUT AND PEANUT CURRY



Vegetable Coconut and Peanut Curry image

This creamy curry with sweet, chunky pieces of butternut squash makes a great meat-free main course.

Provided by English_Rose

Categories     Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

2 tablespoons crunchy peanut butter
1 teaspoon tomato paste
1 lime, zest and juice
1 tablespoon Thai fish sauce (nam pla)
1 tablespoon soy sauce
1 ounce cilantro
3 red chili peppers, deseeded and finely chopped
4 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
2 tablespoons vegetable oil
2 red onions, cut into thin wedges
4 carrots, halved and cut into 1/2in slices
1 butternut squash, deseeded and roughly sliced
1 3/4 cups coconut milk
2 tablespoons peanuts, roasted and chopped
2 ounces fresh spinach

Steps:

  • Measure out 7/8 cup hot water in a large jug, add the peanut butter and stir until it dissolves. Stir in the tomato paste, lime zest and juice, Thai fish sauce and soy sauce.
  • Remove the leaves from the cilantro and set aside. Chop the stalks and roots as finely as possible and mix with the chopped chili peppers, garlic and ginger.
  • Heat the oil in a large pan and fry the onions over a high heat for a few minutes until they start to soften and slightly brown.
  • Add the carrots and fry for 2 minutes, followed by the squash. Fry for a further 2 minutes.
  • Sprinkle over the chili mixture, cook for one minute and pour over the coconut milk and the peanut butter mixture. Simmer until the liquid has reduced a little and the vegetables are tender - about 25 - 30 minutes.
  • For the last minute add the spinach, allowing it to wilt a little. Season to taste, sprinkle with the coilantro leaves and chopped roasted peanuts. Serve.

Nutrition Facts : Calories 806.5, Fat 34.9, SaturatedFat 22, Sodium 776.6, Carbohydrate 123.6, Fiber 11.4, Sugar 81.7, Protein 11

PEANUT CURRY WITH CHICKEN AND BASIL



Peanut Curry with Chicken and Basil image

Thick curry sauce made with peanut butter and coconut milk. Serve over long-grain rice.

Provided by Mason Atom Wolak

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 13

3 tablespoons sesame oil, divided
4 cloves garlic, minced
30 leaves Thai basil, thinly sliced
1 medium onion, diced
1 pound skinless, boneless chicken breasts, thinly sliced
½ tablespoon chile powder
1 (8 ounce) package mushrooms, diced
1 cup sliced bamboo shoots, drained
3 teaspoons red curry paste
1 (14 ounce) can coconut milk, divided
⅓ cup creamy peanut butter, or more to taste
1 tablespoon curry powder
1 ½ tablespoons brown sugar

Steps:

  • Heat 1 tablespoon sesame oil in a large frying pan over medium heat. Add garlic and 1/3 of the basil. Saute until garlic is fragrant, about 30 seconds. Add onion and cook until transparent, 5 to 7 minutes.
  • Add chicken to the pan with remaining sesame oil and season with chile powder. Add mushrooms and bamboo shoots. Cook until the chicken is only slightly pink in the center and the mushrooms have started to lose their moisture, 4 to 5 minutes. Add curry paste and mix well.
  • Pour in 1/2 of the coconut milk. Stir until vegetables and chicken are evenly coated. Add peanut butter and curry powder and mix thoroughly. Cook over medium heat until the sauce thickens, stirring often to keep the sauce from burning to the bottom of the pan, 10 to 15 minutes.
  • Reduce heat to low and add remaining coconut milk and brown sugar. Continue to simmer over low heat until desired consistency is reached, 10 to 15 minutes more, tasting and adding more peanut butter if needed.

Nutrition Facts : Calories 601.3 calories, Carbohydrate 20.5 g, Cholesterol 64.6 mg, Fat 45.4 g, Fiber 4.9 g, Protein 34.2 g, SaturatedFat 23.1 g, Sodium 248.9 mg, Sugar 10 g

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