Imagine a dish that transports you straight to the vibrant streets of Thailand with just one bite - a creamy, spicy, and utterly irresistible curry that will make your taste buds dance with joy! This Thai Coconut Peanut Butter Curry is not just a meal; it's a culinary adventure that combines the rich, nutty smoothness of peanut butter with the fiery kick of red curry paste, all wrapped in a luxurious coconut milk embrace. Whether you're a seasoned home cook or a curious food lover, this recipe promises to elevate your dinner game and impress even the most discerning palates.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 can coconut milk
- 1/2 cup peanut butter
- 2 tablespoons red curry paste
- 2 cups mixed vegetables
- 2 tablespoons soy sauce
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by chopping mixed vegetables into bite-sized pieces and measuring out all sauce components.
- In a large skillet or wok, heat a small amount of oil over medium-high heat until it shimmers.
- Add red curry paste to the hot pan and stir-fry for 30-45 seconds to release its aromatic oils and intensify the flavor.
- Pour in the coconut milk and whisk in the peanut butter until the mixture is smooth and fully combined, creating a creamy sauce base.
- Add soy sauce to the sauce and stir to incorporate, which will enhance the umami depth of the curry.
- Introduce mixed vegetables to the sauce and simmer for 10-12 minutes, stirring occasionally, until vegetables are tender but still retain a slight crispness.
- Taste the curry and adjust seasoning if needed, adding a pinch of salt or extra curry paste for more intensity.
- Remove from heat and let the curry rest for 2-3 minutes to allow flavors to meld together.
- Garnish with fresh chopped cilantro just before serving to add a bright, fresh element.
- Serve hot over steamed jasmine rice or rice noodles for a complete meal.
Tips
- Ingredient Temperature Matters: Ensure your coconut milk and peanut butter are at room temperature for smoother blending.
- Customize Your Vegetables: While the recipe calls for mixed vegetables, feel free to use what's in season or what you love - bell peppers, snap peas, or zucchini work wonderfully.
- Spice Level Control: Adjust the red curry paste to suit your heat tolerance. Start with less and add more if needed.
- Quality Ingredients Make a Difference: Use a good quality, creamy peanut butter and fresh red curry paste for the most authentic flavor.
- Don't Rush the Simmering: Allow the vegetables to cook slowly to absorb the rich, complex flavors of the sauce.
- Garnish Generously: Fresh cilantro isn't just a garnish - it adds a bright, fresh contrast to the rich curry.
- Serving Suggestion: Pair with jasmine rice or rice noodles to soak up the delicious sauce, and consider adding a squeeze of lime for extra zing!
Nutrition Facts
Calories: 420kcal
Carbohydrates: 15g
Protein: 12g
Fat: 35g
Saturated Fat: 20g
Cholesterol: 0mg
