Creamy Peanut Red Curry – my fave!

Yields1 Serving

 1 Can of FULL FAT Coconut Milk
 2 tbsp Red Curry Paste
 ¼ cup Natural Peanut Butter (Creamy is best)
 2 tbsp Lime Juice
 1.50 tbsp Fish Sauce
 pinch of kosher salt
 ½ cup Organic Vegetable Stock / Broth (either works)
 For Veggies - I love Broccoli, cauliflower, snap peas, carrots, regular peas, bell peppers
 For protein - Tofu, Tempeh, Chickpeas, shrimp or meat (if you want it to be non-veg).
 For spices: I sprinkle in a dash of cayenne, turmeric and cumin
Optional:

1

Start by preparing the vegetables. Chop, cut or grate and set aside. This way, you can tend to the curry sauce. You can prepare them any way you like and use basically anyone you like. I like to caramelize onions and make some butternut squash, snap peas and broccoli in the cast iron with avocado oil.

*If you are using broccoli or cauliflower, I suggest steaming them in advance instead of adding them to the sauce raw (like you do with peppers for example). This makes them softer and easier to digest.

2

Now time for the sauce.

In a deep set pan or pot (I use a La Creuset french oven), add the entire can of coconut milk. Use it all - including the cream on top. Gives it a nice flavor!

Let this heat up and melt down on medium-high heat for about 2 minutes.

3

Add the red curry paste, lime juice, fish sauce and peanut butter and kosher salt to the coconut milk. Keep the heat on medium-high.

4

Consistently mix/whisk until everything is blended together and there are no visible chunks.

5

Monitor and mix for about 20 minutes. Let it simmer as you mix. You can adjust it to be a little lower heat as it begins to thicken.

The key is mixing consistently. So make sure it give it all the love people.

6

When the consistency is thick, add 1/2 cup of vegetable stock. Continue mixing until well blended. If you want it to be thicker add less stock and if you want it to be more liquidy add more. Toss in your spices to taste.

*I have also made this recipe without stock and it was delish!

7

Add in vegetables (pre-steamed and raw) and protein (I add tempeh cubes). Cover for 5 minutes and then mix consistently until your add-ins are cooked to your desire.

Serve hot as is or add rice, noddles, naan - whatever floats your boat!

Feel free to add chilli flakes for some extra spicy (love that!)

Ingredients

 1 Can of FULL FAT Coconut Milk
 2 tbsp Red Curry Paste
 ¼ cup Natural Peanut Butter (Creamy is best)
 2 tbsp Lime Juice
 1.50 tbsp Fish Sauce
 pinch of kosher salt
 ½ cup Organic Vegetable Stock / Broth (either works)
 For Veggies - I love Broccoli, cauliflower, snap peas, carrots, regular peas, bell peppers
 For protein - Tofu, Tempeh, Chickpeas, shrimp or meat (if you want it to be non-veg).
 For spices: I sprinkle in a dash of cayenne, turmeric and cumin
Optional:

Directions

1

Start by preparing the vegetables. Chop, cut or grate and set aside. This way, you can tend to the curry sauce. You can prepare them any way you like and use basically anyone you like. I like to caramelize onions and make some butternut squash, snap peas and broccoli in the cast iron with avocado oil.

*If you are using broccoli or cauliflower, I suggest steaming them in advance instead of adding them to the sauce raw (like you do with peppers for example). This makes them softer and easier to digest.

2

Now time for the sauce.

In a deep set pan or pot (I use a La Creuset french oven), add the entire can of coconut milk. Use it all - including the cream on top. Gives it a nice flavor!

Let this heat up and melt down on medium-high heat for about 2 minutes.

3

Add the red curry paste, lime juice, fish sauce and peanut butter and kosher salt to the coconut milk. Keep the heat on medium-high.

4

Consistently mix/whisk until everything is blended together and there are no visible chunks.

5

Monitor and mix for about 20 minutes. Let it simmer as you mix. You can adjust it to be a little lower heat as it begins to thicken.

The key is mixing consistently. So make sure it give it all the love people.

6

When the consistency is thick, add 1/2 cup of vegetable stock. Continue mixing until well blended. If you want it to be thicker add less stock and if you want it to be more liquidy add more. Toss in your spices to taste.

*I have also made this recipe without stock and it was delish!

7

Add in vegetables (pre-steamed and raw) and protein (I add tempeh cubes). Cover for 5 minutes and then mix consistently until your add-ins are cooked to your desire.

Serve hot as is or add rice, noddles, naan - whatever floats your boat!

Feel free to add chilli flakes for some extra spicy (love that!)

Creamy Peanut Red Curry – my fave!

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