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:
Shanna says
Have you thought about doing any more curry recipes for your blog? I am interested in making a curry. But…I really don’t like coconut. I’ve tried to like it about a billion times but I just can’t. It’s way to…..coconutty!!
Chocolate Covered Katie says
I have a recipe for peanut butter noodles that I need to post soon… not exactly curry, but maybe you could adapt the sauce into a curry.
Hazel says
I had this recipe saved to make since you posted it, but kept forgetting. FINALLY made it and wowwie. Wish I had made it sooner! I had never made any type of curry before so I was happy this was really simple. And it turned out soooooo good. I only used bell pepper, mushrooms and broccoli veggie-wise, but used tons of each. The fresh basil is really what puts it over the top if you ask me! Oh and I used some super fresh, organic pineapple – the sweetness totally hit the spot in this dish. PERFECTIONNNNNN!
Oh and I love weird foods. I will try tons of different things as long as they are vegan, but I have a hard time making most ethnic dishes at home just due to my lack of knowledge there. There aren’t many places to eat at in my area (due to not having vegan options, or understanding what vegan means!) so I still love all the fun of trying to make it at home.
Dottie says
I just tried this today and loved it! The sauce is very similar to what I’ve had in local Thai restaurants, but it’s amazing to know what I’m putting in my body! I’m gluten-free, so I used a gluten-free tamari as a substitute for the soy sauce. I also added the juice from half a lemon just to increase the zing factor.
I served it over brown rice Pad Thai noodles and the whole family loved it! It makes me feel sorry for those poor folks who can’t eat peanuts. And for those who are afraid they won’t like it because they don’t like coconut…. you have no idea the yuminess you’re missing out on here! The flavors all blend together so well there is no “coconutty” flavor.
Cassie says
Found this on pinterest. Tried it last night. That was amazing. My husband and I were so in love with it, it goes in our favourites to definitely eat again!
Thanks so much!
Sarah says
My boyfriend said this was the best meal I’ve made all year. I followed the recipe to a T. I used 3 T of red curry paste and it was perfectly spicy. Thank you, yet again and always, Katie.
John says
This recipe looks really good, thanks. I think it’s more common to use fish sauce instead of soy sauce, though. We Westerners aren’t that versed in the differences of the various sauces like soy, fish, oyster, hoisin, etc, but apparently they all have a distinct flavor profile. There was an episode of Throwdown with Bobby Flay where he used soy sauce instead of fish sauce when making pad thai and both of the tasters looked at each other with a bit of a confused look on their faces and said ‘does it taste like soy sauce was used in this to you’?
Jennifer says
I love love love this curry dish! I am currently making it for the second time in 2 months 🙂 It freezes well, too.
Lauren says
This looks delicious. I recently went to buy curry paste like this and bought the red chili paste instead…which has anchovies in it. I didn’t notice it until I had already started whipping up the sauce I was making. I had to dump it all out and start over. >_< I'm a huge fan of the Sweet Red Chili Sauce, though (comes in the larger bottle). I use it to make vegan Pad Thai.
AshYTim says
Planning on making this tonight! Looks delicious:]
Robin says
You know what’s even healthier (soy is NOT very healthy stuff!), use Coconut Aminos! A bit sweeter than Soy sauce, and much better for you–and it’s less salty, but tastes very similar. Give it a try!
Katie says
Could you make a single serving version of this? It sounds great!
Elaine says
Thank you for being the voice of reason on this very important topic. And thank you again for your many great recipes.
Becka says
We just made this for dinner. AMAZING!!!!! I started the whole vegan thing back in October so I’m still new to it, and it’s always so exciting to be able to find healthy meals that are vegan and delicious!!
Joe says
This always turns out very nicely for me even when I am a bit slapdash about it.