This peanut-coconut curry is seriously rivalling my favourite Thai restaurant. Loaded with vegetables and served of cauliflower “rice”, it’s a healthier version I can feel great about including regularly.
It is possible to create healthier homemade versions of your favourite takeout dishes. I took a shortcut with this recipe by using prepared red curry paste, but it is my goal to prepare a Thai curry entirely from scratch one day (stay tuned!).
Don’t skimp on the fresh herbs and spices- use loads of fresh ginger- you truly can’t go wrong; PILE the fresh basil and cilantro on top- more is better (in my humble opinion)!! Another key is to use full fat coconut milk- it is the secret behind the rich, creamy broth that makes this curry so delicious.
Feel free to customize the veggies to your preferences, or use whatever you happen to have in your fridge! Enjoy!
1 onion, diced
4 cloves garlic, grated
1 thumb-size piece of fresh ginger, grated
3 tbsp. red curry paste
1/4- 1/2 tsp cayenne (optional, to taste)
Juice of 1 lime (about 2 tbsp.)
2 tsp rice vinegar
2 tsp low-sodium tamari
1/4 cup natural peanut butter
2- 400ml cans coconut milk (full fat for a richer curry)
1- 350g package extra firm tofu, cubed
2 cups carrots, cut into matchsticks
5 cups broccoli florets, cut into bite-sized pieces
1/2 cup water*
2 bell peppers, thinly sliced (any colour)
2 cups mushrooms, sliced
4 green onions, thinly sliced
1/2 cup fresh basil, lightly packed (cilantro would be good, too)
A few tbsp. crushed peanuts
1) In a large pot, heat a drizzle of olive oil over medium heat. Add onion and cook, stirring occasionally, until translucent (about 5-7 minutes). Add the garlic and ginger and stir, cooking for another 3-4 minutes.
2) Next, add the curry paste, cayenne (if using), lime juice, rice vinegar and tamari. Stir until well combined, releasing any stuck-on bits from the bottom of the pot.
3) Add the coconut milk and peanut butter and stir until smooth (a whisk can help to incorporate the peanut butter evenly).
4) Bring mixture to a simmer, then add the tofu and carrots. Cook for 5-6 minutes, until the carrots begin to soften.
5) Add the broccoli and water and stir to combine. Cook for 2-3 minutes, until the broccoli is just beginning to soften.
6) Add the peppers and mushrooms and cook for 1-2 minutes, until all veggies are tender-crisp.
7) Serve over brown rice, quinoa or cauliflower rice**. Top generously with fresh basil, green onions, peanuts and a lime wedge!
*Note: The water is added to increase the volume of the broth- since it is so packed full of veggies! If you need to add a little more, feel free- just keep in mind that the more you add, the thinner the broth will become! The veggies don’t have to be submerged in the liquid to cook evenly- just be sure to stir them around every minute or two.
**Note: For super-quick cauliflower rice, just use a box grater! I kept mine raw and topped it with the hot curry. Easy peasy!