Posted on September 03, 2018 by Emily Forbes
I went out for Thai food the other week and had Pad Thai noodles. After that all I had on my mind was the taste of them (they were amazing!). It’s the peanuts that do it for me. I had to curb my craving. Just eating peanut butter from the jar wasn’t exactly what I was after, so I created a new recipe. Except this is a coconut peanut curry and not Pad Thai.
- Coriander seeds x 1.5 tsp
- Cumin seeds x 1 tsp
- Red chillies x 2
- Red onion x 1
- 1 inch fresh turmeric (peeled)
- 1 inch fresh ginger (peeled)
- Oil (roughly 3 Tbs)
- Potato x 1
- Aubergine x 1
- Tenderstem broccoli x 80g
- Chickpeas x 400g can
- Coconut milk x 400g can
- Peanut butter (to taste but I think I used 3 Tbs)
- Lightly toast cumin and coriander seeds in a dry pan and them blitz them in a spice blender (fancy!). Or you could probably just use already ground spice.
- Add spice, chillies (I de-seeded one of them, depends how hot you like it), onion, turmeric, and ginger to a blender. Blitz up with oil (I added a glug which I guess was about 3 Tbs). Add water in table spoons to help make your curry paste in the blender.
- Add the paste to a hot pan to release oils and enhance flavour.
- Then add the coconut milk and the potato cut into cubes.
- Allow the potato to cook halfway then add the broccoli, aubergine and chickpeas to cook through.
- At the end add the peanut butter to taste. You may wish to add some salt at this point too.
- Serve on a bed on rice and enjoy.
This coconut peanut curry does make a good number of portions (4-6) so great for entertaining, cooking for the family or batch cooking. You can always add some chicken if you are of the carnivore variety.
I actually impressed myself with the deliciousness of this concoction and have since replicated it a few times. Tag us in your picture if you make it at home @motive8_north #tastytuesday #tuesdaytreat
For other recipe ideas, have a look at our blog.