I have made this Thai coconut peanut butter curry recipe a few times. It's addictive. But it's also easy to make and very healthy from a WFPBNO perspective. It is a staple in our home. Delicious!1. Make the coconut peanut butter curry sauce first. In a large bowl, combine the following ingredients:
-One can of full fat or light (if you're dieting) coconut milk
-1/4 cup of all natural peanut butter (smooth or crunchy, it makes no difference)
-2 TBSP of soy or tamari sauce
-2 or 3 TBSP of red curry paste (depending on how spicy you like it)
-1 tsp of curry powder (optional for even more warmth)
-1 TBSP of minced ginger root
-1 tsp of powdered ginger (use 1 TBSP of powdered ginger if you don't have minced)
-1 tsp of dried basil (Thai basil is optimal, but regular will work just fine)
-2 TBSP of coconut palm sugar (optional for sweetness...but this will make it non-WFPBNO compliant)
2. To a wok on high heat, add a half cup of vegetable broth and an assortment of the type of vegetables* you like in Thai curry, chopped up. Stir the veggies around in the simmering broth for about 3 to 5 minutes, adding more broth if needed to prevent scorching, until the vegetables begin to soften a little.3. Pour in the coconut peanut butter curry sauce from Step 1. Reduce heat the medium when it starts to simmer. Stir frequently for another 3-5 minutes until the vegetables are cooked to your liking.
4. Near the end of cooking, add a cup of chopped up pineapple chunks to the curry and mix it in to blend the flavors. It doesn't need to be cooked.
5. Eat over rice, noodles, or as a standalone dish.
*Note: Some good options are onion, peppers, broccoli, snow peas, mushrooms, potato, sweet potato, butternut squash, eggplant, zucchini, etc. I have also added frozen peas at the end, giving them just enough cooking time to thaw.
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