The Pioneer Woman Tasty Kitchen
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Spicy Thai Peanut Vegetable Curry

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

Serve with brown rice, jasmine rice or any type of noodle: rice noodles, mung bean noodles (which are gluten free), soba noodles, ramen (without the seasoning packet)—I have even used regular pasta in a pinch. Use whatever you have on hand. I made this version completely vegetarian (even vegan) but it would be delicious with grilled shrimp, sliced chicken, or beef.

Ingredients

  • 2 teaspoons Grapeseed Oil, Divided
  • 1  Red Bell Pepper, Seeded And Cut Into Strips
  • 1  Yellow Bell Pepper, Seeded And Cut Into Strips
  • 1  Green Bell Pepper, Seeded And Cut Into Strips
  • 1  Red Onion Cut Into Strips
  • 3 cloves Garlic, Minced
  • 2 Tablespoons Red Curry Paste
  • 1 Tablespoon Peanut Butter
  • 1 can (12 Oz. Size) Coconut Milk
  • 1 cup Green Peas (frozen)
  • ½  Lime, Juiced

Preparation

Heat a skillet over medium high heat. Add 1 teaspoon oil, peppers and onion. Sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.

Add the remaining 1 teaspoon of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add the peanut butter. Stir and pour in the coconut milk and continue whisking. Add the bowl of vegetables, frozen peas and lime juice into the pan and stir. Cook 1 minute. Done!

One Comment

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Avatar of LavandulaLady

LavandulaLady on 7.11.2013

Is that 1/2 CUP of lime juice, or the juice of 1/2 of a lime? (which might be about 1 Tbsp)

2 Reviews

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Avatar of rachelhockey

rachelhockey on 7.17.2013

Really nice recipe. My husband and I both found it just a bit lacking in flavor. We added a little soy sauce to the finished product and that seemed to do the trick. If I made it again, I will probably add more curry paste and more peanut butter. The recipe says 1/2 cup lime juice but the blog post stated just half of a lime, which makes more sense, so I only added half of a lime. I served it on top of angel hair pasta and the texture was very nice.

Avatar of LavandulaLady

LavandulaLady on 7.15.2013

Good flavor; we enjoyed this.

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