Peanut-Thai Green Curry

I am completely obsessed with Thai curries. I go back and forth between green and red, but today I was definitely in the mood for a green curry, with a twist. Unfortunately, most thai restaurants use fish sauce in their green curries, making it very unfriendly for both fish and vegans. You can buy many store brands of green curry bases that don't use fish sauce (just check the ingredients list), or you can make your own (which can be tedious). I think the key to Thai cooking is balance, where 'sweet and heat don't compete'. This green curry plays on that rhyme, using coconut milk, lime and peppers to create a tangy sauce. But, the secret ingredient (shhhh) is peanut butter, which takes this thai curry to a different level (hopefully a good one for you).

Ingredients (serves 4-6): 
1 tsp sesame oil
1 tsp oil (olive, or sesame)
1 medium onion, chopped
2 red bell peppers, chopped
1 cup snow peas
1 tsp chopped fresh ginger
3-4 tbsp vegan green curry paste (the more you add, the spicier it will be)
1 cup vegetable stock
1 can coconut milk (full fat ones work best)
1/2 tbsp tamari (or slightly less soy sauce)
1/4 cup cilantro, chopped
1 tsp brown sugar
1 tbsp peanut butter (some peanut butters have more flavor than others, so add as much as you like)
1/8 cup lime juice

chopped, roasted peanuts, to garnish (to roast them just place them on a frying pan over medium heat, shaking until they get a bit of color)

Rice, or vermicelli noodles, cooked

1) Heat the oil in a large pot, over medium heat. Saute the onions until they are translucent. Add vegetables, and ginger, sauteing for an additional minute. Add the stock and green curry paste, allowing to boil until the paste dissolves. Add milk, and tamari, bringing to a boil. Once boiling, turn down the heat to low, and allow to simmer until the vegetables are cooked (about 8 minutes). Add all other ingredients, stirring until peanut butter dissolves. Serve over rice, or vermicelli, and garnish with peanuts. Enjoy!

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