Thai Peanut Curry

I love most curries but I think Thai Peanut Curry is my absolute fave! I have been working on perfecting a recipe for a while now and think you will love it.

This curry is a perfect Vegan meal but feel free to add 2 chopped chicken breasts to the recipe if you wish.

I recommend using a Wok for this dish , as is the easiest to cook with, but a deep skillet will do a great curry as well.

Thai Peanut Curry

Ingredients

2 tbsp. Extra Virgin Olive Oil

3 cloves garlic , chopped

1 White or Yellow Onion, chopped fine

16-20 oz. of firm Tofu

½ each of a yellow, green and red pepper

Small bag of stir fried vegetables (broccoli, cauliflower, carrots, pea pods)

2 stocks celery , chopped

1 zucchini, chopped

50ml. Green curry paste

½ – 1 can light coconut milk

2 tbsp. natural organic peanut butter

Method

Heat the oil and add in the garlic and onion. Cook 2 minutes. Add the tofu. (You do not to add Tofu if you just want a yummy Vegetable Curry)

Stir fry till tofu is golden . Push off to the side of the wok or skillet and add the rest of the vegetables plus 1 tbsp. of water. Stir fry for 2-3 minutes until bright coloured.

Bring back the tofu and onion mixture and add 50 oz. of Green Curry paste. (You can ½ the amount if you want for a super mild curry or add another 2 oz. if you want your curry hot!).

Add ½ can of light coconut milk and stir. Cover and cook for 2-3 more minutes on medium heat. (Depending on your preference , add up to another ½ can of light coconut milk). Add 2 tbsp. natural organic peanut butter at this point.

Turn heat down to Low while you set the table and prepare your guests for a taste sensation that they will be raving about to all their friends. Serves 4 .

Caution: After serving this recipe to your guests they will talk! You may find your door ringing with people who want to be your new found friends. Psst: don’t tell them this recipe is uber healthy as well as delicious!