I LOVE curries. Spicy, filling, warming, and easy to make! This Thai Red Peanut Cutty is a spin off of traditional thai red curry. So what is the secret ingredient that sets it over the top?
Peanut Butter!
Ok maybe that isn´t so secret given that “peanut” is in the name. But still, it is the component that sets this Thai Red Curry apart from the rest. By adding just a tablespoon, it provides a nutty creaminess that pairs nicely with the heat of the red curry paste.
The two main ingredients that make up the base of the sauce are red curry paste and coconut milk. These two ingredients alone provide a nice flavor, but when you add all of the aromatics and veggies, you´ve got something special!
Red Curry Paste Tips
- Red Curry paste can vary in flavor and spiciness depending on the brand, which can cause the taste of the curry to vary quite a lot. I recommend to tasting the curry paste that you are using beforehand if you are not familiar with it to get a feel for it´s taste and spice level. If it is not very spicy and you want to add more spice, add a fresh red chili or 1/4 tsp chili flake when you are adding in the garlic and ginger. If it is already spicy, omit the fresh red chili. Or if you are a spice fanatic, add in the chili even if your red curry paste is spicy!
- In the US The most popular “mainstream” brand in the US is Thai Kitchen Red Curry Paste, which is more on the mild side of the spice spectrum and very tasty. You can find it at most large supermarkets.
- In Spain you can find red curry paste at more specialty asian supermarkets, or my favorite option these days, online. The brand that I use now is called “Cock” (yes that is the name and yes I think it is hilarious), and I bought a pack of 12 packets off of Amazon. It is much spicier than the Thai Kitchen Brand, so when I use it, I omit the fresh red chili or chili flake in this recipe. From my experience, more authentic asian red curry pastes tend to be more spicy.
Key ingredients for Thai Red Peanut Curry
Here are the main ingredients used to make the curry. Please note that this recipe can very easily be adapted, that is the beauty of curries! I encourage you to use whatever vegetables and protein sources you have on hand, please do not run to the grocery store for a single ingredient when you have other good options in your fridge!
Vegetables
In ths curry I use 1 red pepper and 1 yellow pepper as vegetables. However, I have also used thinly sliced carrot, chopped broccoli, and cabbage in other occasions and they all work well in this recipe! In total you will want about 4 cups of vegetables.
Tofu or other Protein Source
For this recipe I use baked tofu as the protein source. The method that I use gives it a crispy texture that pairs perfectly with the creamy sauce. However I have also made it with canned chickpeas and it is still delicious!
Aromatics
The aromatics provide loads of flavor in this curry. I always use fresh garlic and ginger, but if you want to cut down chopping time feel free to use the pre-minced options!
Coconut Milk
- I use full-fat coconut milk in this recipe and have never tried it with a low-fat version. However I believe that the heaviness is of full-fat version is needed to stand up to the spiciness of the red curry paste and provide a rich, creamy sauce. But if you prefer low-fat, just go for it!
- Canned coconut milk can me found at most supermarkets in the US and in Europe. Keep in mind that this is a canned coconut milk made for cooking, not for drinking. There are other types in a bottle that are made for drinking.
- If you open the can of coconut milk and it is slightly solidified, don’t freak out! That is normal. Once you heat it through on the stove it will liquify and be all good.
Tips on making this Thai Red Peanut Curry Perfectly
- If you are using a red curry paste that is new to you, taste a very small amount before you start cooking to get a feel for the spice level and adjust the spiciness of the curry accordingly. When I use the Thai Kitchen Red Curry Paste, I add a fresh red chili or dried chili flake at the beginning to kick up the heat, but my trusty “Cock” brand that I buy in Spain is spicy enough as it is, so I omit the red chili.
- Don’t skimp on the toppings! The cilantro cools off the spiciness of the curry, the peanuts or cashews add a nice crunch, and the green onion adds texture and a slight tang. Add additional lime juice if it needs “brightening up”!
- Don’t overcook the vegetables. Vegetables are meant to be slightly in curries, not super soft. The good news is that cuts down the cooking time!
Thai Red Peanut Curry
Ingredients
- 1 onion, sliced
- 3 large cloves of garlic, minced (About 1.5 tbs)
- 1 inch of ginger, peeled and minced (about 1 tbs)
- 1 fresh red chili, sliced See Note 1
- 1 red pepper, thinly sliced
- 1 yellow pepper, thinly sliced
- 1 tbs peanut butter
- 1 can full-fat coconut milk (16oz/400ml)
- 2 tbs red curry paste See Note 2
- 1 tbs soy sauce or tamari
- 9 oz baked tofu (250g) can sub canned chickpeas
- 3/4 cup water
- 1 tsp maple syrup, coconut sugar, or brown sugar
- 1 tbs corn starch or arrowroot starch + 2tbs water (cornstarch slurry)
- 1 tbs lime juice (juice from half of a lime)
Toppings (optional but recommended)
- fresh cilantro, chopped and stems removed
- green onion, chopped
- chopped peanuts or cashews
- additional lime juice if needed
For serving
- 1 1/2 cups white or brown rice
Instructions
- Begin cooking the rice according to package instructions. Don´t forget to salt the water.
- Heat two tablespoons of coconut or olive oil in a dutch oven or large sauté pan over medium-high heat.
- Add the onion and cook for 2 minutes.
- Then add the garlic, ginger, and fresh red chili pepper (if using). Cook for an additional 3 minutes.
- Add in the red and yellow bell pepper ( or other vegetables, if using). Saute for 3 minutes, stirring frequently
- Add the coconut milk, red curry paste, soy sauce, baked tofu, and water to the mixture. Cook on medium heat until simmering and reduce the heat to low in order to maintain a gentle simmer. Cook for 10 minutes, stirring occasionally. As the mixture is cooking, mix cornstarch slurry by mixing 1tbs cornstarch and 2tbs water together with a fork in a small cup.
- Add the cornstarch slurry to the pan and mix well, stirring on medium heat for about two minutes until the sauce thickens.
- Remove from heat and add the lime juice. Taste the curry and adjust seasonings as needed, add more maple/coconut sugar if it craves sweetness, soy sauce if it needs more salt, and lime juice if it needs more zing.
- Allow to cool for 5-7 minutes before serving. Serve in bowls on top of rice, and top with chopped cilantro, peanuts, chopped green onions, and additional lime juice, if desired.
- This curry will stay good for 4-5 days in the fridge. Freeze for longer storage. When reheating after freezing, you may need to add some water in order to thin out the sauce.
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