Thai Peanuts Saute Curry
Roasted Peanuts and Coconut Curry
Posted By Savita
Thai peanut curry reminds me of Thai peanut Saute Glass noodles. Sweet and smoky roasted peanuts and mild coconut flavor gives this curry a very authentic Thai brown peanut curry flavor. Also, good news is, you do not need to buy any paste or curry powder from market. If your kids loves peanut butter, you already have main ingredient of this curry in your pantry. I have used shredded unsweetened dried coconut flakes in the curry but you can replace it with 4-5 tbsp of coconut milk or 2 tbsp of coconut cream. If you have sweetened coconut milk or cream then just skip the brown sugar I have added to sweeten this curry.
Pairing Ideas:
Total Time:
Prep Time:
Cook Time:
Cuisine:
Asian
Category:
Curry, Main Course
Serves:
2
Ingredients
- 1 Cup Tofu (diced tofu or you can also use pan saute chicken instead of tofu)
- 1 Red Bell Pepper (And 1/2 onion half moon slices - optional)
- 1/4 Cup Coconut (Dry shredded coconut)
- 3 tbsp Peanuts (roasted unsweetened peanut butter or roasted peanuts paste)
- 1 tbsp Ginger (1 inch root of fresh ginger)
- 3-4 Curry Leaf (Optional)
- 4 tbsp Cilantro (fresh leaves rough chopped)
- 2 tsp Canola Oil
- 2 tbsp Coriander Powder
- 1 tbsp Cumin Powder
- 1/4 Cup Tamarind (pulp)
- 2 tbsp Jaggery (or brown sugar)
- 1/2 Cup Red Onion (fine chopped)
- 3 Garlic (cloves)
- 1/2 tbsp Salt (+ 1 tsp soy sauce)
- 1 tsp Red Pepper Powder
- 2 tbsp Lemon (Juice)
Directions
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1. Dice tofu in small cubes and saute in same pan till it is crispy from all sides. -
2. Saute onion in a pan in 1 tsp oil till onion are translucent. Add add ginger, garlic, curry leaf, coriander powder, cumin powder, salt, pepper and continue sauteing for 5 minutes. Switch off the heat and let it cool to room temperature. -
3. In a blender add onion mixture, roasted peanuts butter, coconut, tamarind paste. Blend till everything is fine blended in form of paste. -
4. Blended mixture should blend to make a fine paste. -
5. Heat 1 tsp oil in a pan, add the paste, soy sauce and saute for 5 minutes. Now add 1/2 cup water, taste and adjust salt per taste (if needed). Add in tofu and bell peppers and cook for 5 more minutes or till peppers are tender per your liking. -
6. Serve hot with steamed rice or warm fresh wheat tortillas and enjoy!!
Savita's Recipe Notes:
I suggest you can just double the ingredients and make double quantity of curry. Just before adding Tofu and Red Bell Pepper, take out half of curry, bring to room temperature and store in refrigerator. curry will stay good for 3-4 days. On busy week nights, just boil 1 packet of rice noodles, saute with brown peanut curry and add grilled chicken. And you made weeknight Thai food night at home. Sounds so budget friendly.© Chef De Home. Post content including video and photos are copyright protected.