![\"Thai](\"https:\/\/i0.wp.com\/www.ashwita.com\/food\/wp-content\/uploads\/2015\/04\/Thai-Peanut-Curry.jpg?resize=474%2C314&ssl=1\")
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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.<\/p>\n
Time Taken: 20 min
\nServes 4<\/p>\n
1 cup sliced halved zucchini 1 can (14 oz\/ 400 gm) or 2 cups coconut milk Heat the oil and saut\u00e9 the galangal\/ginger and garlic for a minute.<\/p>\n Add\u00a0the 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.<\/p>\n Mix the peanut butter, \u00bc cup coconut milk, Thai curry paste and add it to the vegetables.<\/p>\n Add the rest of the coconut milk, salt and sugar. Bring to a boil, take off the heat and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading Thai Peanut Curry<\/span>
\n\u00bd cup sliced halved carrots
\n1 cup broccoli florets
\n\u00bd cup halved\u00a0baby corn
\n1 cup sliced button mushrooms
\n\u00bd cup water chestnuts (optional)
\na handful of kafir<\/em> lime, lemongrass\u00a0& Thai basil leaves (optional)<\/p>\n
\n2-3 tbsp peanut butter<\/a>
\n1 tbsp Thai red curry paste
\n1 tbsp chopped galangal<\/em> (substitute: ginger)
\n1 tbsp chopped garlic
\n2 tbsp sesame oil
\nSalt to taste, a pinch of sugar<\/p>\nMethod<\/h3>\n