Thai Peanut Curry

Name: Thai Peanut Curry
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp coconut oil; 1 medium onion; 2 Tbsp finely minced ginger; 4 cloves garlic; Tbsp 2-3 thai red curry paste; 2 Tbsp soy sauce or coco amino; 14 kg can coconut milk; 2 small sweet potato; 2 medium carrot; 1 red pepper; 2 c chopped kale; sea salt; to serve: chopped peanuts minced cilantro; 1 1/2 c water or stock; 1/4 c natural peanut butter

30 mins

Total time

4

Serving

15

Ingredients

Enable cook mode

Ingredients

Tbspcoconut oil

medium onion

Tbspfinely minced ginger

cloves garlic

Tbsp2-3 thai red curry paste

Tbspsoy sauce or coco amino

kgcan coconut milk

small sweet potato

medium carrot

red pepper

cchopped kale

sea salt

to serve: chopped peanuts minced cilantro

1¹⁄₂

cwater or stock

¹⁄₄

cnatural peanut butter

Directions

Step 1

Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.

Step 2

Add the soy sauce, coconut milk, water or stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.

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