I’m sure this sort of dish exists already, but this one is something I just whipped up on a whim. I love peanut butter, and I felt like adding it to the curry. And voila, what a yummy dish it turned out to be. Just like the Thai red curry, this is a super quick dish as well.

Time Taken: 20 min
Serves 4

Ingredients

1 cup sliced halved zucchini
½ cup sliced halved carrots
1 cup broccoli florets
½ cup halved baby corn
1 cup sliced button mushrooms
½ cup water chestnuts (optional)
a handful of kafir lime, lemongrass & Thai basil leaves (optional)

1 can (14 oz/ 400 gm) or 2 cups coconut milk
2-3 tbsp peanut butter
1 tbsp Thai red curry paste
1 tbsp chopped galangal (substitute: ginger)
1 tbsp chopped garlic
2 tbsp sesame oil
Salt to taste, a pinch of sugar

Method

Heat the oil and sauté the galangal/ginger and garlic for a minute.

Add the vegetables in the order of time required for cooking. So that means the carrots go in first, the baby corn and zucchini after a couple of minutes, then broccoli and water chestnuts, and lastly mushrooms and leaves. Cover and cook until nearly done, 3-5 minutes.

Mix the peanut butter, ¼ cup coconut milk, Thai curry paste and add it to the vegetables.

Add the rest of the coconut milk, salt and sugar. Bring to a boil, take off the heat and serve.