Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon grated ginger
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 zucchini, sliced
- 1 cup snow peas
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped peanuts
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
- Cutting board
- Chef's knife
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the red curry paste and stir to combine.
4. Add the coconut milk, peanut butter, soy sauce, brown sugar, lime juice, salt, and black pepper. Stir until well combined and the peanut butter has melted.
5. Add the sliced bell peppers, zucchini, and snow peas. Stir to coat the vegetables in the curry sauce.
6. Bring the curry to a simmer and cook for 10-15 minutes until the vegetables are tender and the sauce has thickened.
7. Stir in the chopped cilantro and peanuts.
8. Serve the Thai peanut curry over rice or noodles.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 25g
Carbohydrates: 22g
Protein: 11g
Sodium: 700mg
Sugar: 11g
Fiber: 5g
Substitutions for ingredients:
- Red curry paste can be substituted with green curry paste or yellow curry paste.
- Peanut butter can be substituted with almond butter or cashew butter.
- Soy sauce can be substituted with tamari or coconut aminos.
- Brown sugar can be substituted with honey or maple syrup.
- Snow peas can be substituted with green beans or snap peas.
Variations:
- Add diced chicken, shrimp, or tofu for a protein boost.
- Add sliced mushrooms or baby corn for extra vegetables.
- Use different types of bell peppers or add sliced jalapeños for more heat.
Tips and Tricks:
- Use a whisk to help incorporate the peanut butter into the curry sauce.
- Taste the curry and adjust the seasoning as needed with more salt, sugar, or lime juice.
- If the curry sauce is too thick, add a splash of water or coconut milk to thin it out.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the Thai peanut curry in a microwave-safe dish or on the stovetop over medium heat until heated through.
Presentation Ideas:
Serve the Thai peanut curry in a large bowl or on a platter with rice or noodles on the side.
Garnishes:
Garnish the curry with chopped cilantro, chopped peanuts, and lime wedges.
Pairings:
Serve the Thai peanut curry with a crisp green salad or steamed vegetables on the side.
Suggested Side Dishes:
- Steamed rice
- Rice noodles
- Garlic naan bread
Troubleshooting Advice:
- If the curry sauce is too thin, let it simmer for a few more minutes to thicken.
- If the vegetables are not cooked to your liking, let them simmer for a few more minutes until tender.
Food Safety Advice:
- Make sure to cook the curry to an internal temperature of 165°F to ensure that any meat or seafood is fully cooked.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food History:
Thai peanut curry is a popular dish in Thai cuisine that combines the flavors of coconut milk, curry paste, and peanut butter.
Flavor Profiles:
Thai peanut curry is a savory and slightly sweet dish with a creamy and nutty flavor.
Serving Suggestions:
Serve the Thai peanut curry hot over rice or noodles for a satisfying and flavorful meal.
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Region: Thai