Thai Peanut Curry Recipe

• 分量: 4 servings
• 調理時間: 5 minutes
• 総時間: 30 minutes

材料

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

手順

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.

栄養

• サービングサイズ: 1 serving = ¼ of the re
• カロリー: 496 kcal
• 脂肪総量: 38 g
• 飽和脂肪: 28 g
• 不飽和脂肪: 8 g
• ナトリウム: 670 mg
• 炭水化物総量: 35 g
• 食物繊維: 8 g
• 糖質総量: 12 g
• タンパク質: 11 g