The best thing to come from my kitchen this weekend was not a dessert.
I know a lot of people are interested in the other things that I eat.
You know, the other things besides dessert!
So maybe I will give in and write a day-in-the-life post sometime soon. Until then, I’ll at least make an effort to post “Katie” Meals more often, so that nobody gets confused and thinks I subsist on chocolate alone. Oh, in a perfect world…
Partially due to having grown up all over, and partially due to the fact that many non-American cuisines rely much less on meat and dairy products, I eat so-called “ethnic” foods quite often. Thai, in particular, is one of my favorite cuisines, both in terms of eating out and making it at home. I could eat coconut curry every single night, with coconut sticky rice for dessert, and I would be a happy girl.
Thai Coconut & Peanut Butter Curry
- 1 cup onion, chopped (90g)
- 3 small red bell peppers, sliced thin (330g)
- 8 oz baby bella mushrooms, sliced
- 2 cups vegetable broth (480g)
- 1 can full-fat coconut milk – must be the canned type (for a low-calorie version, see link below.)
- 2 tbsp soy sauce (or gf soy sauce) (30g)
- 1 tsp powdered ginger
- 1/4 tsp salt
- pinch pure stevia, or 2 tbsp brown sugar (or coconut sugar)
- 2-3 tbsp red curry paste (30-45g)
- 1/4 cup peanut butter (can omit for a peanut-free curry) (60g)
- 4 cups broccoli florets (300g)
- 4 carrots or 3 small zucchini, in coins (250g)
- 1 cup pineapple, chopped (140g)
- 15-20 fresh basil leaves torn (dried basil works, but fresh is much better)
- optional garnishes: cilantro, chopped peanuts (you can also add sriracha)
Sauté first three ingredients in a large pot, in oil or oil spray, stirring every so often, 8 minutes or until onion begins to look translucent. Meanwhile, make the sauce: Combine next eight ingredients in a large bowl, and stir until the curry paste and peanut butter are fully incorporated. Now add all remaining ingredients—including the sauce—to the pot. Bring to a boil, then cook on medium, uncovered, for 8-11 minutes (depending on your texture preference for veggies), stirring occasionally. Garnish if desired. Serves 4-5.
Click for a: Lower-Calorie Version
Would you consider yourself to be an adventurous eater?
Do you love trying unusual foods, and foods from different cultures? Or do you prefer to stick with familiar foods you already know you like? I really enjoy trying anything and everything new (as long as it’s vegan… frog legs are out!). My favorite non-American cuisines aside from Thai are probably Italian, Indian, and Ethiopian. I also really love Moroccan, such as my dinner from this restaurant, although there sadly aren’t very many Moroccan restaurants in my area.
Link of the Day:
Totally aweaome!!!! I doubled the recipe and served it with rice. I actually had to cut the mushrooms, ginger, pineapple and basil. Everyone still loved it!!!!!!
Thanks for trying it! 🙂
The combination of that particular red curry paste and coconut milk is SO good. I feel like you can throw pretty much any veggie/protein into that sauce and let it simmer, and it’s decadent and delicious. I’ve never once thought of adding peanut to the mix though… hmmm…
What is a curry dish like this typically eaten with? Rice? Noodles?
this sounds quite delicious! never occurred to me to add peanut butter to my curry! but maybe I will try that soon! how many people does this recipe feed? it sounds HUGE! I have a crockpot curry recipe and I feel like it is a quarter of this and feeds four easily!
I made this tonight … first time I’ve had the energy to cook for myself all week since I started a new job on Monday … and it was PHENOMENAL! Thanks for sharing a great recipe 🙂
I just tried Out this recipe & it tastes like Heaven.. I Mixed it with Rice since i needed some carbs.. & Even my omni boyfriend Fell in Love with this dish..
Thanks for Sharing, Your Homepage is Def. One of
My Favorites :))
I love your blog and all of your healthy dessert recipes! They have really helped me to give up on unhealthy treats. When I saw this recipe I was beyond excited to try it! Thai food is my favorite! I put tofu in it, and not the broccoli (I love broccoli, but only when it’s by itself). I added the maximum amount of curry, so it was pretty spicy. My 3 year old told me it was, ” the greatest dinner ever!” And my 1 year old was shoveling in his mouth so fast, I was worried he would choke. I loved it, my husband loved it, and the only bad thing about this was that I was looking forward to the leftovers for lunch! This will be a regular rotation in our dinner menu, but I will be doubling it! Thank you Katie!
Aw this made me smile :).
Katie,
When I saw this posted, I smiled at your comment about eating coconut curry every night as I had never had it. So I tried your Low Cal version and I am now a true believer. It is fabulous!
I don’t like broccoli, so I added Quorn “Chik’n” tenders and then served it over lo mien noodles. This will be in my rotation for sure. Thanks so much!
Eating this right now ……..yum!!! This truly is a great recipe…..thanks Katie!
Great recipe! I plan to make it when I’m in college, but quick question, how many servings does this make? I wouldn’t want to follow the instructions and have a full weeks worth of curry.
Whoops I did not read, sorry!