THAI PORK & PEANUT CURRY
Use fragrant hot red curry paste as the base to this coconut curry dish with baby sweetcorn, coriander and soy
Provided by Cassie Best
Categories Dinner, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
- Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
- Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.
Nutrition Facts : Calories 388 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 28 grams protein, Sodium 1.6 milligram of sodium
PEANUT CURRY CORN
Yummy, crunchy, sticky, low cal, low fat (if you use "Better than Peanut Butter") popcorn recipe that I came up with in desperation one day in response to getting soooo sick of air-popped popcorn made with butter spray and Parmesan cheese, my old diet standby. I know this sounds odd, but try it!-- It's yummy!
Provided by boy named Sous
Categories Lunch/Snacks
Time 15m
Yield 1 HUGE servings for me!, 2 serving(s)
Number Of Ingredients 4
Steps:
- I use 1/2 cup unpopped corn kernels to make about 8 to 10 cups of popped corn in my air-popper. I use a LARGE plastic bowl to pop into.
- In a microwave safe cup, put the peanut butter ( I use "Better than Peanut Butter" with mine. It's half the calories and like 75% less fat. It's too sweet in my opinion for PB&J sammies, but it is really great in this!).
- Add sambal (add more if you like it spicier, or less if you're a wimp) to the peanut butter along with enough water (teeny bit!) to thin the peanut butter, not too runny though! Should be a creamy and thick. Stir with a table knife, not a fork.
- Microwave the cup of P. Butter and Sambal for about 30 seconds.
- With rubber gloved hands (Hot!) gently fold the P. butter mixture onto the popcorn. It's messy, and sticky and it seems impossible without crushing all the popcorn, but trust me, it does work. Just keep grabbing some in your hand and working it through the popcorn GENTLY. Remember work it into popcorn in the bottom of bowl too.
- As it cools it turns into little clusters of popcorn-ball like sticky sweet spicy yumminess!
- A nice cold beer goes great with this!
Nutrition Facts : Calories 221.2, Fat 9.7, SaturatedFat 1.9, Sodium 76.5, Carbohydrate 28.6, Fiber 5.9, Sugar 1.8, Protein 8.3
PEANUT BUTTER CHICKEN CURRY
Cook this chicken curry using peanut butter as the base of the sauce, along with plenty of chilli and spices. You'll want to make it your regular Friday night fakeaway
Provided by Tom Kerridge
Categories Dinner, Main course
Time 1h30m
Number Of Ingredients 17
Steps:
- Put the chicken, chopped garlic, a third of the lemongrass and half the ginger, spices and lime juice in a large bowl. Toss, then cover and leave for 30 mins, or chill for up to 24 hrs. Blitz the whole garlic, the rest of the lemongrass and ginger, remaining spices, chopped chilli, onion and a large splash of water to in a food processor. Set aside.
- Heat the oil in a pan and brown the chicken all over. Set aside on a plate. Cook the paste for 8-10 mins until it splits. Stir in the peanut butter and kecap manis. When thickened, add the coconut milk and half a can of water, bring to a simmer, season, then add the chicken with its juices. Continue to simmer for 40 mins, stirring often. Turn off the heat, add the rest of the lime juice and season. Leave to rest for 10 mins. Scatter over the sliced chilli, spring onions, fresh coriander and peanuts to serve.
Nutrition Facts : Calories 517 calories, Fat 39 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 34 grams protein, Sodium 0.35 milligram of sodium
VEGETARIAN PEANUT CURRY (AFRICAN INSPIRED)
Created for the Dining on a Dollar contest. At first this was inspired by Senegalese peanut soup which has Asian influences but it evolved more into a South African curry with the addition of dried fruit which is optional if you don't like fruit in your curry. This turned out very flavorful and filling. The peanut butter is an undertone and not overpowering. It's packed full of good fats, fiber and protein. I made this Vegetarian but you could easily add chicken broth and chicken. I made this mild but you could increase the chilies to spice it up. Next time I may try chopped fresh tomatoes and green onions on top. Enjoy!
Provided by Engrossed
Categories African
Time 30m
Yield 10 cups, 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Heat oil in a large pot over medium heat.
- Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
- Add garlic, ginger and lime zest and sauté another 3 minutes.
- Add spices and sauté until fragrant.
- Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
- Stir in peanut butter, reduce heat and simmer until it melts.
- Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
- Salt to taste.
- Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.
Nutrition Facts : Calories 507.7, Fat 24.3, SaturatedFat 10.7, Sodium 600.3, Carbohydrate 65.2, Fiber 9.3, Sugar 32.1, Protein 13
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