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In a Hurry? Weeknight Spicy Thai Peanut Vegetable Curry

In a hurry…Make a Curry

My family loves all types of foods and We are big fans of Thai. I absolutely LOVE just about anything with coconut milk and my kids have always had this obsession with peanut butter. Yes, they are the ones that walk around with a “peanut butter spoon”.
So whenever I need a quick weeknight meal, I can always count on a Curry. There are sooo many types of curry.. Indian curry made with garam masala and Thai curry made with green, yellow or red curry paste. It doesn’t take much time at all. This is an easy & healthy dish that you can TaylorMake to whatever you like — you can add just about any sliced vegetable to this dish.
I made this version completely vegetarian (actually vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.
Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch – use whatever you have on hand.

Warning: This sauce is sooo yummy, I could drink it.

Note to self: a few small adjustments and this would be a fantastic lo-carb soup

Spicy Thai Peanut Vegetable Curry

Ingredients

  • 2 teaspoon grapeseed oil, divided
  • 1 red bell pepper, seeded and cut into strips
  • 1 yellow bell pepper, seeded and cut into strips
  • 1 green bell pepper, seeded and cut into strips
  • 1 red onion, cut into strips
  • 3 cloves garlic, minced
  • 2 tablespoons red curry paste
  • 1 tbsp Peanut Butter
  • 12 ounces coconut milk
  • 1 c green peas, frozen
  • ½ lime, juiced

Instructions

  1. Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
  2. Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add the peanut butter, stir and pour in the coconut milk and continue whisking. Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir.
  3. Cook 1 min. Done!

Notes

Serve with brown rice, jasmine rice or any type of noodle. Rice Noodle, Mung Bean (which are gluten free), soba noodles, ramen (w/out the seasoning packet), I have even used regular pasta when I was in a pinch – use whatever you have on hand.

http://www.taylormademarket.com/in-a-hurry-weeknight-vegetable-curry/

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