Vegetable Coconut And Peanut Curry Recipe

Name: Vegetable Coconut And Peanut Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons crunchy peanut butter; 1 teaspoon tomato paste; 1 lime, zest and juice; 1 tablespoon Thai fish sauce (nam pla); 1 tablespoon soy sauce; 1 ounce cilantro; 3 red chili peppers, deseeded and finely chopped; 4 garlic cloves, finely chopped; 1 tablespoon ginger, finely chopped; 2 tablespoons vegetable oil; 2 red onions, cut into thin wedges; 4 carrots, halved and cut into 1/2in slices; 1 butternut squash, deseeded and roughly sliced; 1 3/4 cups coconut milk; 2 tablespoons peanuts, roasted and chopped; 2 ounces fresh spinach

Servings: persons

2 tablespoons crunchy peanut butter
1 teaspoon tomato paste
1 lime, zest and juice
1 tablespoon Thai fish sauce (nam pla)
1 tablespoon soy sauce
1 ounce cilantro
3 red chili peppers, deseeded and finely chopped
4 garlic cloves, finely chopped
1 tablespoon ginger, finely chopped
2 tablespoons vegetable oil
2 red onions, cut into thin wedges
4 carrots, halved and cut into 1/2in slices
1 butternut squash, deseeded and roughly sliced
1 3/4 cups coconut milk
2 tablespoons peanuts, roasted and chopped
2 ounces fresh spinach

1
Measure out 7/8 cup hot water in a large jug, add the peanut butter and stir until it dissolves. Stir in the tomato paste, lime zest and juice, Thai fish sauce and soy sauce.
2
Remove the leaves from the cilantro and set aside. Chop the stalks and roots as finely as possible and mix with the chopped chili peppers, garlic and ginger.
3
Heat the oil in a large pan and fry the onions over a high heat for a few minutes until they start to soften and slightly brown.
4
Add the carrots and fry for 2 minutes, followed by the squash. Fry for a further 2 minutes.
5
Sprinkle over the chili mixture, cook for one minute and pour over the coconut milk and the peanut butter mixture. Simmer until the liquid has reduced a little and the vegetables are tender - about 25 - 30 minutes.
6
For the last minute add the spinach, allowing it to wilt a little. Season to taste, sprinkle with the coilantro leaves and chopped roasted peanuts. Serve.

648

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons crunchy peanut butter, 1 teaspoon tomato paste, 1 lime, zest and juice, 1 tablespoon Thai fish sauce (nam pla), and more.

Yes, Vegetable Coconut And Peanut Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vegetable Coconut And Peanut Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions