Description
A delicious and creamy Thai Peanut Curry that combines fresh vegetables and rich flavors, perfect for a comforting meal.
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 can (14 ounces) coconut milk
- 1/2 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon red curry paste (adjust for spice preference)
- 1 cup vegetable broth
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
- Cooked rice or quinoa for serving
Instructions
- In a large skillet or saucepan, heat the vegetable oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add the sliced red bell pepper and broccoli florets to the skillet. Cook for about 5 minutes, stirring occasionally, until the vegetables are tender-crisp.
- Pour in the coconut milk, peanut butter, soy sauce, brown sugar, red curry paste, and vegetable broth. Stir well to combine all ingredients.
- Bring the mixture to a gentle simmer and let it cook for 10-15 minutes, stirring occasionally, until the sauce thickens slightly.
- Remove from heat and stir in the lime juice. Season with salt and pepper to taste.
- Serve the curry over cooked rice or quinoa, garnished with fresh cilantro.
Notes
- For added protein, consider adding cooked chicken, tofu, or chickpeas to the curry.
- Feel free to customize the vegetables based on what you have on hand, such as snap peas, carrots, or spinach.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg