thai curry recipe

thai curry recipe

By Debra J. Eichler-Elliott on Wednesday, February 17, 2016 at 9:41am

Peanut & Red Thai Curry

Lemongrass and kaffir lime leaves are two of the most commonly used herbs in the Thai cuisine. Both infuse the food with a delicate but at the same time, intense lemony scent and flavor. Since finding them in a Thai shop in my area, my kitchen smells like pure heaven several times a week.

The third important ingredient is the Thai red curry paste which is a blend of chilies and different aromatic herbs. These 3 ingredients (lemongrass, kaffir lime leaves and red Thai curry paste) are ESSENTIAL to this dish so don´t even think about skipping them! If you love Thai food as much as I do, make yourself a favor and find a Thai or Asian food store around your area. You can buy several packages and keep them in your freezer.

Once you have them, this dish couldn´t get any easier. Combine herbs, spices and some non-dairy milk in a bowl. Add it to the pan and bring to a boil. Then add the rest of the ingredients and simmer for 20 minutes. That´s pretty much it. Serve over some delicious jasmine rice and enjoy every mouthful of this super flavorful and satisfying dish. From now on, your trips to the Thai restaurant will be highly reduced.

RECIPE

Servings: 2-3

Ingredients:

• 1/4 cup chopped green onions
• 1/4 chopped leek
• 1 medium sweet potato, washed, peeled and chopped in small pieces
• 1 red bell pepper, chopped
• 1/2 zucchini, chopped
• 1 carrot, chopped
• 6 kaffir lime leaves
• 1 cup vegetable broth
• 1/2 cup + 1/2cup unsweetened almond milk, soy milk or cashew milk.
• 2 cloves of garlic, minced
• 1 heaping tablespoon peanut butter
• 1 heaping teaspoon red Thai curry paste
• 1 lemongrass stalk, chopped very tiny
• 1/2 teaspoon grated ginger
• 1/2 teaspoon salt
• 1/4 teaspoon sweet paprika
• 1/8 teaspoon pepper
• 1/8 teaspoon coriander

half cup ground chia seed


Directions:

1. In a bowl, whisk ½ cup of non-dairy milk with the last 9 ingredients (from the garlic until the coriander)
2. In a non-stick pan, sautée the leeks and green onions until slightly brown.
3. Add the liquid mix to the pan and cook for 2-3 minutes on medium-high heat (it should actually boil for 2-3 minutes)
4. Add the chopped sweet potato, red bell pepper, carrot and zucchini and combine well with the sauce. Cook for another 2 minutes on medium heat.
5. Now add the vegetable broth, the rest of the almond milk and the kaffir lime leaves. Stir in ground chia seed, to thicken sauce... Then reduce heat, cover and simmer for 15 minutes.