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    Thai Peanut Curry Recipe

    Asian
    ​

    4 servings

    portionen

    5 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

    Zutaten

    1 tablespoon coconut oil

    1 medium onion (finely minced)

    2 tablespoons finely minced ginger

    4 cloves garlic (finely minced)

    2-3 tablespoons Thai red curry paste (depending on how spicy you like it)

    2 tablespoons soy sauce or coco aminos

    14 ounce can coconut milk

    1 ½ cups water or stock

    ¼ cup natural peanut butter

    2 small sweet potatoes (peeled and diced)

    2 medium carrots (diced)

    1 red pepper (diced)

    2 cups chopped kale

    Sea salt (to taste)

    To serve: chopped peanuts and minced cilantro

    Anweisungen

    saute

    Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.

    simmer

    Add the soy sauce, coconut milk, water or stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.

    cook

    Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.

    serve

    Serve with the chopped peanut and some cilantro over top.

    Nährwertangaben

    Portionsgröße

    1 serving = ¼ of the re

    Kalorien

    496 kcal

    Gesamtfett

    38 g

    Gesättigtes Fett

    28 g

    Ungesättigtes Fett

    8 g

    Transfett

    -

    Cholesterin

    -

    Natrium

    670 mg

    Gesamtkohlenhydrate

    35 g

    Ballaststoffe

    8 g

    Zucker insgesamt

    12 g

    Eiweiß

    11 g

    4 servings

    portionen

    5 minutes

    aktive zeit

    30 minutes

    gesamtzeit
    Kochen beginnen

    Bereit zum Kochen?

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    Zutaten

    1 tablespoon coconut oil

    1 medium onion (finely minced)

    2 tablespoons finely minced ginger

    4 cloves garlic (finely minced)

    2-3 tablespoons Thai red curry paste (depending on how spicy you like it)

    2 tablespoons soy sauce or coco aminos

    14 ounce can coconut milk

    1 ½ cups water or stock

    ¼ cup natural peanut butter

    2 small sweet potatoes (peeled and diced)

    2 medium carrots (diced)

    1 red pepper (diced)

    2 cups chopped kale

    Sea salt (to taste)

    To serve: chopped peanuts and minced cilantro

    Anweisungen

    1

    saute

    2

    Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.

    3

    simmer

    4

    Add the soy sauce, coconut milk, water or stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.

    5

    cook

    6

    Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.

    7

    serve

    8

    Serve with the chopped peanut and some cilantro over top.