spicy peanut curry

spicy peanut curry

After making my thai red soup last night, I decided that the flavours used to create that dish would work really well together with a nutty taste to make a peanut curry. Peanut satay is my favourite Asian dish, closely followed by a thai green curry. The curry I created today was inspired by my love for peanut satay, but transformed into a spicier curried version. This is a really simple and quick dish to make, but still holds lots of flavours that would make it seem like it took much longer to take! As I still struggle along with this cold, I’m continuing to cook lots of hot and spicy dishes to try and warm myself up! Let’s hope it pays off and I’ll feel better tomorrow. At least while I ate this I temporarily felt better. Enjoy!

 

spicy peanut curry

serves 3-4

ingredients

1 sweet potato

1 400ml can light coconut milk

4 spears broccoli

1/4 cup peas

1/4 cup sweetcorn

large handful spinach

1/2 packet cauldron marinated tofu

1/4 cup peanuts

1/4 cup cashews

6 tbsp peanut butter

1 tbsp thai red curry paste

4 1/2 tsp soy sauce

3 tsp garlic puree

1/2 tsp tomato puree

1/2 tsp ginger puree

1 tbsp lemon juice

brown rice, to serve

 

method

1. Peel and chop the sweet potato into about 5 cm chunks. Fill a pan with water and place on a high heat. Bring to a boil. Add in the sweet potato pieces and cook for about 6-7 minutes or until fairly soft.

2. In the meantime, fill another pan with water and bring to a boil. Add in your desired amount of brown rice and cook on a high heat for 15-20 minutes.

3. Drain the sweet potato pieces from the pan. When all of the water has been removed, add the sweet potatoes into a wok.

4. Pour in the coconut milk, tofu, broccoli, peas and sweetcorn. Then add in the lemon, ginger, garlic, curry paste, soy sauce, peanut butter and tomato puree. Place back onto a medium heat, and heat through for about 10 minutes, and the vegetables have cooked. After this, stir in the spinach, cashews and peanuts. Continue to heat through for 3-5 minutes, or until the spinach has wilted and the sauce has thickened.

5. When the rice has cooked, drain and serve onto plates, then top with a desired amount of curry per person. Delicious!

 

spicy peanut curry

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