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Spicy Thai Peanut Curry

For the marinade:

2 tbs soy sauce

1 tsp coriander

1 tsp turmeric

1 tsp cinnamon

1 tsp chili powder

1 tsp cumin

1 tbs agave nectar or sugar


Combine ingredients in a small bowl, pour over cubed tofu or protein of your choice (chicken, beef, shrimp) let marinate while prepping


For the peanut curry:

1 small onion, diced

1 small carrot, chopped fine

2 cloves garlic, chopped fine

1: grated or diced ginger

1 chilie pepper, chopped fine

1 tbs soy sauce

1 tsp agave nectar or sugar

1/3 cup dry roasted peanuts or peanut butter

1/2 cup coconut milk


In a skillet with some vegetable oil, saute the onion, carrot, ginger, pepper till soft, add soy sauce and cook till softened, transfer to small sauce pot. Add 3/4 cup water or vegetable stock, agave/sugar, peanuts/peanut sauce and use an immersion blender to combine to form a sauce (or place in a blender) put aside


In a hot skillet with vegetable oil cook the tofu or protein of choice till its browned on each side, set aside.


In same skillet add veggies of choice, I added chopped baby bok choy, small new potatoes (pre-boiled) and saute till softened. Add the peanut sauce and 3-4 chopped scallions and simmer for 5 mins then add the tofu/protein, the coconut milk and simmer for another 5 mins till piping hot and serve over fragrant jasmine or basmati rice



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