Healthy Take on a Classic Red Peanut Curry
Dice onion and set aside. Heat up avocado oil in a large pot or wok. Add in diced onion and saute for about 5 minutes until translucent.
While the onion is cooking, chop and set aside the rest of the vegetables you are using. If you are using all frozen, you can remove from the freezer and set aside in bowls.
Add curry powder and curry paste and mix well with the onions. Add in 2 cans of full-fat coconut milk. Stir to mix until it is one color.
Add in fish sauce (or coconut aminos), peanut butter, and lime juice. Stir well.
Add in spices: cumin, ginger, and cayenne to taste. Stir well until all the spices are mixed in. Bring to a light simmer.
Once simmering, reduce heat to medium add in chopped vegetables (or frozen / or a mix). Mix to make sure the sauce covers all the vegetables. Partially cover and let cook for 10 minutes. Mix every 2-3 minutes.
The longer you cook, the thicker it will get.
Prepare your protein separately OR cook directly in the wok. Tempeh and tofu can be cut in cubes and tossed in to cook with the vegetables in the step prior. You can also prepare that protein separately in the air fryer or oven and add on top afterward.
For Chicken and shrimp, cook those separately and then add them in to mix at the end.
You can also prepare rice and noodles of your choice to serve with the curry! I like cauli rice, broccoli rice, regular rice, and rice noodles 🙌🏻
Serve with hot sauce and sesame seeds!
Servings 0