Thai Peanut Curry


Hello! Hope you're all doing well.. 
This one of my partner and I's favourite dishes. It's so rich and creamy and perfect for these cold winter nights we're having at the moment! Please give it a go and let me know what you think!

Thai Peanut Curry
Serves 2

- Choice of any vegetables you like, I used: Red Pepper, zucchini, broccoli, green string beans and carrots
- 1 cup of jazmin rice
- 2 cups of water

- Peanut Sauce:
  - 5 tbsp of peanut butter*
  - the juice of 1/2 a lime
  - 2 tbsp of tamari or soy sauce**
  - 1 tbsp of sesame seeds
  - 1 tsp of ground cayenne 
  - 1 tbsp of agave syrup
  - 1 can of coconut milk***
  - 2 cloves of minced/grated garlic
  - 2 inch piece of ginger grated or finely chopped****

* I chose an oil free peanut butter, also peanut butter can be substituted with a different nut butter if you have an allergy or just dislike peanuts.
** for a gluten free version use GF tamari. Also you can add a little more of this depending on your taste.
*** I used a light coconut milk to make this a little less high in fat as I'm watching my waistline but you can use whichever suits you best. 
**** You can use ground ginger if you don't have fresh, but fresh always give it the best kick!


1. I always start by making the sauce to whatever dish I'm making. So, here we're going to add together all the ingredients for the peanut sauce in a jug or a bowl minus the coconut milk (I always save the most liquid-y ingredient till last because if you add it all together at once it gets a little messy to mix up!). This is when I usually get my immersion blender into the jug and give it a quick zap, the zapping with the immersion blender is completely optional but I love doing this as it makes the sauce really smooth, If you don't mind the odd little chunk of grated ginger or garlic then go ahead and skip this step. 

2. I then chop and prepare all of my vegetables, this again is entirely up to you how you chop them, I like my courgette sliced into around 1/2-1cm rounds and then each round slice in half. For the broccoli I like to keep them in little florets but you can have bigger or smaller ones depending on what you prefer, the same goes for the carrot, green beans and red pepper. 

3. Once all my veg is chopped, I start by adding the prepped vegetables that take the longest to cook to my favourite non-stick pan, and in my case, the broccoli, carrot and green beans take the longest. I throw in a splash of vegetable stock or water to help keep things nice and non-stick and cook them till they start to become tender. I then add the red pepper and zucchini as these take the least time to cook. 

4. Whilst the vegetables are cooking, add two cups of water to a saucepan and the 1 cup of rice and bring to the boil, once boiling turn down and let rice simmer until the water has absorbed. Check the rice it may need more water if so, just add a little more and simmer again until the water has absorbed. Fluff up the rice with a fork.

5. Once the vegetables are cooked, add the sauce we prepared and the can of coconut milk, stir until combined.

6. Serve in whichever recipient you prefer. I used these little white bowls from Ikea. I also sprinkled some sesames on top for a little extra crunch.

7. Enjoy! 

If you try it out, let me know what you think!

- Darcy Victoria

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