Peanut Curry

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SERVES FOUR
PREP TIME: 15 MINS
COOK TIME: 20 MINS

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Ingredients

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FOR THE PEANUT PASTE

2 TBSP UNSALTED PEANUTS, CRUSHED

1 SHALLOT, DICED

4 GARLIC CLOVES, MINCED

LARGE GINGER KNOB, GRATED

1 LIME, JUICED

1 TBSP FISH SUACE

2 TSP RED MISO PASTE

2 TSP SRIRACHA

1 TSP COCONUT AMINOS OR TAMARI

DRIZZLE HONEY OR MAPLE SYRUP

FOR THE CURRY

1 CUP SPINACH

1 TIN COCONUT MILK

1 TBSP CURRY POWDER

2 CUPS CHOPPED VEGETABLES OF CHOICE… I USED 2 LONG EGGPLANTS, 1 ZUCCHINI, CAULIFLOWER FLORETS, 1 GREEN CAPSICUM, 1/2 CUP GREEN BEANS, HALVED

JUICE OF 1 LEMON

DRIZZLE MAPLE SYRUP

TO SERVE

CORIANDER LEAVES

COOKED BROWN RICE

FRESH LIME WEDGES

FRIED SHALLOTS

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Utensils

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PESTLE & MORTAR

GRATER

GARLIC MINCER

SHARP KNIVES

LARGE FRYPAN

RICE COOKER OR MEDIUM SAUCEPAN

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Method

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1. BEGIN BY CRUSHING THE PEANUTS IN THE PESTLE & MORTAR. ADD THE GARLIC AND GINGER, CRUSHING INTO A PASTE. ADD THE LIME JUICE, FISH SAUCE, MUDDLING INTO A SAUCE. ADD REMAINING PASTE INGREDIENTS MIXING TOGETHER WITH A SPOON

2. CHOP VEG FOR THE CURRY AND COOK RICE IN EITHER A RICE COOKER OR VIA ABSORPTION IN A SAUCEPAN OVER MEDIUM HEAT

3. IN A LARGER SAUCEPAN HEAT A SPLASH OF OLIVE OIL OVER MEDIUM HEAT. ADD PASTE COOKING FOR 3-4 MINUTES OR UNTIL FRAGRANT. ADD COCONUT MILK, BRINGING TO THE BOIL BEFORE SIMMERING ON LOW. ADD VEG, SPINACH, CURRY POWDER, LEMON JUICE AND MAPLE SYRUP AND MIX TOGETHER. SIMMER FOR 15-20 MINUTES ON LOW OR UNTIL VEGETABLES ARE TENDER AND CURRY IS FRAGRANT

4. DIVIDE RICE BETWEEN BOWLS AND ADD SPOONFULS OF THE CURRY. TOP WITH PICKED CORIANDER LEAVES, FRIED SHALLOTS AND FRESH LIME WEDGES - ENJOY !

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