Meatless Monday – Thai inspired Peanut Curry
I got this recipe from my friend Molly, probably a good 20 years ago. Crazy how time flies and a good recipe never dies! 🙂 Since her original recipe had chicken, I modified it by substituting broccoli and carrots. I also added fresh ginger, garlic, green onion, cilantro and lemongrass. This is a tasty meal for the whole family, and it comes together quickly – making it perfect for a busy weeknight. If you like it spicy, you can always add some red pepper for a kick. Tastes wonderful served over brown rice too. Enjoy!
Ingredients
1⁄2 pound whole wheat linguine
1 12 to 14oz can coconut milk
2 tablespoons of red curry paste
3 tablespoons of creamy peanut butter
1 to 2 tablespoons sugar or sweetener of choice (maple syrup, agave, etc)
2 teaspoons soy sauce
1 finger sized piece of lemongrass
1 clove garlic, finely minced
1⁄4 teaspoon fresh ginger, finely grated with a microplane
1 tablespoon fresh lime juice
1 tablespoon coconut oil
1 12oz bag broccoli
1⁄3 heaped cup shredded carrots
Salt to taste
2 tablespoons cilantro, finely chopped
2 tablespoons green onion, finely chopped
1⁄4 cup roasted peanuts, finely chopped
Instructions
- In a large pot cook linguine according to package directions in salted water, drain. Return linguine to pot and set aside.
- Place coconut milk, curry paste, peanut butter, sugar, soy sauce, lemongrass, garlic, ginger, and lime juice in a saucepan over low heat. Simmer for 10 minutes until hot, stirring occasionally.
- Before serving remove lemongrass from sauce.
- While you are heating the sauce:
- In a large skillet heat coconut oil over medium-high heat.
- Add carrots, stir.
- Add broccoli, stir.
- Sprinkle salt over carrots and broccoli, stir.
- Cover and cook, stirring occasionally until broccoli is just tender, about 5 minutes.
- Remove from heat and add broccoli/carrots to linguine.
- When sauce is hot, pour over linguine-broccoli-carrot mixture.
- Add cilantro and green onion, toss.
- Sprinkle peanuts over the top, serve.
- Enjoy!
