Red Thai Curry Peanut Sauce & Vegetables

Rated 3.1 stars by 7 users

Servings

Having prepared jars of curry paste in the cupboard is an effective way to create flavor packed meals in mere minutes. This combination of red curry and peanuts work together to create a thick, creamy, delicious sauce that’s incredible over whatever vegetables you have on hand for a meatless meal or great with the addition of chicken, turkey, pork, shrimp or tofu.

Author:

zimmysnook

Ingredients

For the Sauce:

1 can light coconut milk
2 tbsp unsweetened natural peanut butter
3 tbsp red curry paste
1 tbsp hot sauce (sriracha, chili sauce, your preference)
1 tbsp fish sauce
2 tbsp lime juice
3 tbsp brown sugar
1 large garlic clove, minced
1/4 cup crushed peanuts
1/2 cup vegetable or mushroom broth

For the Vegetables:

2 tbsp canola oil
1 tbsp sesame oil
1 shallot, thinly sliced
Thumb sized piece of ginger, peeled and thinly sliced
2 red chilis, thinly sliced
1 small bell pepper, thinly sliced
1 medium sized carrot, cut into 2" matchsticks
2 celery stalks, sliced on the diagonal
Salt & pepper
2 garlic cloves, thinly sliced
1/2 cup frozen corn kernels
1/2 cup frozen peas
6 baby bok choy, cut in half lengtheise
1 cup sugar snap peas

For Serving:

4 prepared servings of your favorite rice or noodles
Extra crushed peanuts, chopped chives, cilantro and lime wedges for serving.

Product to Use:

ProBond 3.5 Qt Covered Sauté Pan
ProBond 1.5 Qt Covered Saucepan

Directions

Pour the coconut milk into a small 1.5 Qt saucepan over medium heat and bring to a gentle bubbling. Add the peanut butter, curry paste, hot sauce, fish sauce, lime juice, brown sugar, and garlic. Whisk and keep on medium simmer (gentle bubbling) heat for 10-15 minutes or until the sauce has slightly thickened.
Add the peanuts and simmer for another 5 minutes. Add small amounts of broth at a time and whisk to combine. Simmer for 3-5 more minutes.
While the sauce simmers heat a 3.5 Qt covered sauté pan over medium heat. Add the canola & sesame oil, then add the shallot and cook for 2 minutes. Add the ginger, garlic and chilies, cook for 2 minutes more.
Add the bell pepper, carrots and celery, season with salt & pepper, cook for 3-4 minutes, stirring regularly.
Add the corn, peas, bok choy & snap peas, toss to combine, cover with lid, and cook until the bok choy is just tender (but still slightly firm), 3-5 minutes, stirring once or twice.
Combine cooked vegetables, rice or noodles, and pour over sauce.
Stir to combine. Finish with crushed peanuts, chives, cilantro and squeeze of lime.

Red Thai Curry Peanut Sauce & Vegetables

Name: Red Thai Curry Peanut Sauce & Vegetables
Yield: 4
Cuisine: Asian Fusion
Ingredients: 1 can light coconut milk; 2 tbsp unsweetened natural peanut butter; 3 tbsp red curry paste; 1 tbsp hot sauce (sriracha, chili sauce, your preference); 1 tbsp fish sauce; 2 tbsp lime juice; 3 tbsp brown sugar; 1 large garlic clove, minced; 1/4 cup crushed peanuts; 1/2 cup vegetable or mushroom broth; 2 tbsp canola oil; 1 tbsp sesame oil; 1 shallot, thinly sliced; Thumb sized piece of ginger, peeled and thinly sliced; 2 red chilis, thinly sliced; 1 small bell pepper, thinly sliced; 1 medium sized carrot, cut into 2" matchsticks; 2 celery stalks, sliced on the diagonal; Salt &amp; pepper; 2 garlic cloves, thinly sliced; 1/2 cup frozen corn kernels; 1/2 cup frozen peas; 6 baby bok choy, cut in half lengtheise; 1 cup sugar snap peas; 4 prepared servings of your favorite rice or noodles; Extra crushed peanuts, chopped chives, cilantro and lime wedges for serving.; ProBond 3.5 Qt Covered Sauté Pan; ProBond 1.5 Qt Covered Saucepan