This post is coming a little late, but I am still going to get it up! So, I am just going to make this short. After a long day of working all I wanted when I came home was some Red Peanut Curry. Without any more a due:
The Recipe
The Recipe
Red Peanut Curry
Adapted from this recipe.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients
Preparation
For this dish, feel free to add any and every vegetable you wish to the curry. Tonight I made it without the eggplant, but with tomato, green pepper, green beans, onion, carrot broccoli and shiitake mushrooms. Served on a bed of rice, it is hard to go wrong with this curry.
Goodnight everyone. And until next time...
Happy Snacking!
Adapted from this recipe.
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour, 15 minutes
Ingredients
- 1 red bell pepper, chopped
- 2 tomatoes, sliced into small chunks
- Optional: 1-2 cups chopped eggplant, skin left on
- 2 kaffir lime leaves, OR substitute bay leaves
- 1/2 cinnamon stick (OR add 1/4 tsp. cinnamon to the sauce)
- handful fresh basil and coriander/cilantro
- 1 can coconut milk
- 2-3 Tbsp. minced fresh lemongrass, OR bottled/frozen prepared lemongrass
- 1 shallots OR 1/4 cup purple onion, sliced
- 1 thumb-size piece galangal OR ginger, grated
- 4-5 cloves garlic
- 1/3 cup peanuts
- 1-2 fresh red chilies, sliced, OR 1/2 to 1 tsp. cayenne pepper, to taste
- 2 Tbsp. tomato ketchup or cooked tomato puree
- 2 Tbsp. soy sauce
- 11/2 to 2 Tbsp. chili powder, depending on how spicy you want it
- 1/2 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1 Tbsp. brown sugar, + more to taste
- 2 Tbsp. fresh lime juice
Preparation
- Place all curry sauce ingredients in a food processor or blender. Process well. Pour the curry sauce in a wok, deep frying pan, or large pot. Bring to a gentle boil. Reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Add the vegetables and continue simmering another 15 minutes, or until vegetables are cooked.
- Do a taste test, looking for a balance of flavors. If not salty or flavorful enough, add up to 1 Tbsp. more fish sauce. If too salty, add more fresh lime juice. If too sour, add a little more brown sugar. If too spicy, add more coconut milk. If not spicy enough, add a few fresh-cut chilies or dried crushed chili/cayenne pepper.
- Ladle the curry into a large serving bowl. Sprinkle generously with fresh basil and coriander (cilantro), and serve with plenty of Thai jasmine-scented rice. ENJOY!
For this dish, feel free to add any and every vegetable you wish to the curry. Tonight I made it without the eggplant, but with tomato, green pepper, green beans, onion, carrot broccoli and shiitake mushrooms. Served on a bed of rice, it is hard to go wrong with this curry.
Goodnight everyone. And until next time...
Happy Snacking!
Delicious.I didn't know how easy it was to make red curry paste until I tried it.Love your recipes and cant wait to try them
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