This easy to make peanut curry is bursting with delicious Thai flavors. Sweet potatoes, carrots, red pepper, and kale are cooked in a creamy broth made of red Thai curry paste, coconut milk, and peanut butter. You will LOVE it! This is about as cozy as a recipe gets. Unbelievably creamy with the perfect amount of peanut butter flavor and all the red Thai curry paste yumminess you love.
When you take your first bite, you'll find that this curry has a wonderful sweetness to it, even though there's no sugar in sight. Thank you, sweet potatoes, for that healthy little trick.
Ingredients1 tablespoon coconut oil
1 medium onion, finely minced
2 tablespoons finely minced ginger
4 cloves garlic, finely minced
2-3 tablespoons Thai red curry paste, depending on how spicy you like it
2 tablespoons soy sauce or coco aminos
14 ounce can coconut milk
1 ½ cups water or stock
¼ cup natural peanut butter
2 small sweet potatoes, peeled and diced
2 medium carrots, diced
1 red pepper, diced
2 cups chopped kale
Sea salt, to taste
To serve: chopped peanuts and minced cilantro
Method* Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
* Add the soy sauce, coconut milk, water or stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
* Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.
* Serve with the chopped peanut and some cilantro over top.