Thai Peanut Curry Recipe

• servings: 4 servings
• active time: 5 minutes
• total time: 30 minutes

Ingredients

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

Directions

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.

Nutrition

• Serving Size: 1 serving = ¼ of the rec
• Calories: 496 kcal
• Total Fat: 38 g
• Saturated Fat: 28 g
• Unsaturated Fat: 8 g
• Sodium: 670 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 8 g
• Total Sugars: 12 g
• Protein: 11 g