Craving a flavorful and satisfying weeknight meal that's both quick to prepare and bursting with exotic tastes? Look no further than this extraordinary peanut curry! This recipe delivers a rich and creamy sauce, perfectly balanced with a subtle hint of spice, all clinging deliciously to your choice of protein – chicken, tofu, or even chickpeas work wonderfully. Forget takeout; this homemade version is healthier, more customizable, and surprisingly easy to master. The vibrant flavors of ginger, garlic, and chili powder combine beautifully with the nutty depth of peanut butter, creating a truly unforgettable culinary experience.
Get ready to tantalize your taste buds with this simple yet elegant dish! Ready to dive into the step-by-step instructions and create your own perfect peanut curry masterpiece? Let's get started!
Tools Needed
- Oven
- Baking tray
- Parchment paper
- Large mixing bowl
- Pan
Ingredients
- Red onion: 1
- Broccoli: 150g
- Red bell pepper: 1/2
- Baby corn: 6 ears
- Smoked tofu: 120g
- Avocado oil
- Red curry paste: 2 tbsp
- Water: 1/4 cup
- Tamarind paste: 1 tbsp
- Smooth peanut butter: 3 tbsp
- Soy sauce: 1.5 tbsp
- Dark soy sauce: 0.5 tsp
- Maple syrup: 1.5 tbsp
- Coconut milk: 1 can (400ml)
- Lime juice
- Peanuts
- Cilantro
- Coconut oil: 2 tbsp
Step-by-Step Instructions
Step 1. Prepare the Vegetables and Sauce
- Peel and chop the red onion.
- Chop the broccoli into bite-sized pieces.
- Slice the broccoli floret halfway then pull apart to minimize mess.
- Chop the red bell pepper into bite-sized pieces.
- Slice the baby corn in half.
- Chop the smoked tofu into bite-sized cubes.
- Transfer veggies into a large mixing bowl, drizzle with avocado oil, and toss.
- Set veggies aside.
- In a pan, heat coconut oil over medium heat. Add red curry paste and fry for about a minute.
- Add water, stir, then add tamarind paste, peanut butter, soy sauce, dark soy sauce, and maple syrup. Stir well.
- Add coconut milk, stir, bring to a boil, then reduce heat to medium-low and simmer for 5 minutes.
- Prepare garnish (lime juice, peanuts, cilantro).
Step 2. Roast the Vegetables
- Preheat oven to 375°F (190°C).
- Transfer veggies to a baking tray lined with parchment paper and bake for 15 minutes.
Step 3. Combine and Simmer
- Once veggies are baked, add them to the simmering curry. Stir and simmer for another minute or two.
Step 4. Serve and Garnish
- Serve curry generously, garnished with lime juice, peanuts, and cilantro.
Read more: Vegan Braised Lotus Root (Yeongeun Jorim): Easy Korean Recipe
Tips
- This recipe is adaptable; feel free to use other vegetables.
- You can make your own red curry paste (link in description).
- Chickpeas can be used instead of smoked tofu.
Nutrition
- N/A
FAQs
1. Can I use different types of peanut butter?
Yes! Smooth or crunchy peanut butter both work well. Just be sure it's natural peanut butter without added sugars or oils for the best flavor.
2. What can I serve with my peanut curry?
Serve it with rice, naan bread, or even quinoa for a complete and satisfying meal. A side of fresh cilantro adds a nice touch!
This extraordinary peanut curry recipe is a testament to the fact that delicious and exotic meals don't have to be complicated. With minimal effort and readily available ingredients, you can transport your taste buds to another world. So, gather your ingredients, follow the simple steps, and enjoy a truly satisfying and unforgettable meal.