Are you ready for another easy and delicious curry recipe?
I’ve had some interesting conversations with friends recently about curry. There seem to be people who really like it (surprise- I’m in this camp), and others who are scared of it.
If you’re in the no-go camp, then I just challenge you to try it! Go to your favorite Thai, Indian or Asian restaurant and give yellow, green or red curry a go. It might surprise you how much those delicate spices, coconut milk and other flavors go together so well.
This curry is no exception, and it’s fast and easy!
We made it on a Friday evening, and it was the perfect thing to eat in front of some relaxing Netflix.
You make this awesome curry sauce with just a few ingredients (coconut milk, red curry sauce, soy sauce, sugar and peanut butter), then saute some vegetables and throw it all together. Serve on top of your favorite white rice (mine is Botan Calrose) and sprinkle with some cilantro, if you’re feeling fancy.
Peanut Vegetable Red Curry
Easily throw together this flavorful peanut red curry sauce to spice up your favorite veg and rice.
Ingredients
- 8 oz. broccoli, chopped
- 1/2 onion, in half-moon slices
- 1 red bell pepper, chopped in 1/2" slices
- 1 lime
- 1 inch piece of fresh ginger
- 1 can coconut milk (13.5 oz.)
- 2-3 tbs. peanut butter
- 1 tbs. red curry paste
- 2 tsp. soy sauce
- 1 tsp. sugar
Instructions
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Place coconut milk in a medium saucepan over medium-high heat. Whisk in peanut butter, curry paste, soy sauce, sugar and juice of 1/2 lime to fully combine. Add whole ginger knob to pot and increase heat to high to bring to a boil. Then, reduce heat to medium and simmer until slightly reduced, about 5 minutes.
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While curry simmers, heat 1 tbs. oil in a large pan over medium-high heat. When oil is shimmering, add the broccoli, pepper and any other veg and cook until beginning to soften. Add 1/4 tsp. salt and pepper to taste.
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Remove and discard the ginger knob from curry. Transfer vegetables to pot with curry sauce and stir to combine. Taste and add peanut butter, curry paste or seasoning as needed. Spoon curry on rice and top with a squeeze of a lime wedge.
