Red Thai Coconut Peanut Curry

It’s no secret I’m a huge curry lover. And if you’ve ever met Terry, it’s no secret he’s very much not a curry lover. As his wife, it is obviously my job to convert him to curry. Being the loving and dedicated wife that I am, I have spent years making curry for dinner, in the hopes that Terry might someday realize that yes, curry is amazing. I requested Thai restaurant meals for my birthday, I tried out recipes at home, and in a Bachelor-esque over-the-top move, I convinced him to go to Thailand with me and take a cooking class (granted, we were living just a quick two-hour flight away from Thailand, but still – the cooking part took some convincing). Little by little, Terry has decided that there are some curries he likes. But this beauty? This mouthwatering red Thai coconut peanut curry? I think this is the one that’s finally won him over.

We’ve basically got three components here: 1) rice, which is a snap, 2) sautéed veggies, which are super adaptable, and 3) the curry sauce, which is so delicious you’ll want to take a bath in it. Trust me, this sauce is dabomb!!!! ?????? I would probably just drink it straight if I thought I could get away with that. Since I can’t, I’ll just smother my veggies with it and work my way through a month’s worth of vegetables in just one meal. #win

Red Thai Coconut Peanut Curry-3-4

 

Original recipe: Red Thai Curry Sauce from Pinch of Yum

Red Thai Coconut Peanut Curry
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
For the sauce:
  • 1 can coconut milk
  • 2 tablespoons creamy peanut butter
  • 2 tablespoons red curry paste
  • 1½ tablespoons fish sauce
  • 2 tablespoons lime juice
  • 3 tablespoons brown sugar
  • 1 teaspoon minced garlic
  • ½ cup crushed peanuts
  • up to ½ cup water or broth
For the vegetables:
  • 1 small red onion, large-diced
  • 2 medium potatoes, thinly sliced into bite-sized pieces
  • 2-3 large carrots, thinly sliced into bite-sized pieces
  • 4-6 baby corn, sliced
For serving:
  • hot rice
Instructions
For the sauce:
  1. Heat the coconut milk over high heat until it reaches a gentle simmer. Add the peanut butter, curry paste, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep over high heat until reduced and thickened, about 15 minutes.
  2. Add the peanuts and simmer for another 5 minutes. When the sauce can coat the back of the spoon, add the water or broth in small increments until you reach your desired consistency. If it starts to separate, just whisk it back together.
For the vegetables:
  1. Steam the potatoes and carrots using a couple tablespoons of water until they are just beginning to soften. You can either do this in your microwave, or right in your covered skillet. Don't overcook them at this stage. They'll cook more later, we just want to give them a head start. Once they're just starting to be soft when you poke it with a fork, drain the water from them. Heat some oil over medium-high heat and add all the vegetables. Stir to combine and then let them rest for a few minutes. Stir again and let them rest. Do this a few times. The idea is to let them get just slightly charred as they sit against the hot pan so you get that yummy grilled flavor. Cook until all the vegetables are soft enough for your liking.
For serving:
  1. Spoon some of the vegetables over a plate of hot rice. Top with the curry sauce. Eat your heart out.

 

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