Spicy Thai Peanut Vegetable Curry Food

SPICY THAI PEANUT SAUCE

Steps:

• Heat vegetable oil in a medium saucepan over medium heat. Cook and stir garlic and ginger in hot oil until fragrant, about 1 minute. Add hot water, peanut butter, and lemon juice to the saucepan; stir until smooth. Stir chili sauce, hoisin sauce, and soy sauce into the peanut butter mixture.
• Reduce heat to low and cook sauce at a simmer until thickened, about 5 minutes. Add red pepper flakes; stir.

SPICY THAI PEANUT CHICKEN CURRY

Steps:

• In a medium saute pan saute peanut oil, red curry and sambal over med. heat for a few minutes.
• Add the chicken and cook through.
• Add coconut milk, fish sauce, brown sugar and peanut butter.
• Simmer about 10 minutes.
• Serve over steamed Jasmine rice.
• Top with fresh lime juice and crushed peanuts.
• Tip: If you are worried about the heat, just add half of the curry and sambal in the first step. Try it after everything has been added and if it's not spicy enough you can then add more curry. If then you want it more spicy you can add more sambal, the sambal is more spicy than the curry.

THE BEST THAI CURRY-PEANUT SAUCE

Steps:

• Heat the oil in a large skillet over medium heat. Stir in the garlic, and cook until the aroma of the garlic has mellowed, about 1 minute. Add the red curry paste, and stir for 1 minute more. Whisk in the peanut butter, brown sugar, chili powder, cayenne pepper, fish sauce, sesame oil, and coconut milk. Bring to a simmer, whisking occasionally, until the sauce has thickened and is smooth.

SPICY THAI PEANUT VEGETABLE CURRY

Steps:

• Heat a skillet over medium high heat, add 1 tsp oil, the peppers and onion, sauté for 3-4 minutes, just until slightly tender. Add the garlic and cook for 30 seconds. Transfer vegetables to a bowl and set aside.
• Add 1 tsp of oil back to the same pan and add the red curry paste. Cook for 30 seconds and then add peanut butter and pour in the coconut milk, continue whisking.
• Add the bowl of vegetables, frozen peas and lime juice back to the pan and stir. Cook 1 minute Done!

SPICY THAI CURRY

Steps:

• heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
• add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
• add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
• serve over sticky rice.

MAGIC NOODLES (SPICY THAI PEANUT CURRY NOODLES)

Steps:

• Begin by poaching the chicken breast. (If you are using tofu, bake, fry, or steam your tofu. That is up to you!).
• Wrap chicken in a tin-foil wrapper and place in a baking dish. Bake at 425 for about 30 minutes or until cooked completely through. While the chicken is baking, begin the sauce.
• Pour the coconut milk into a large skillet with high sides and gently warm on medium heat for a couple minutes. Add the peanut butter and melt. As the peanut butter melts, add in the rest of the sauce (save 1/2 cup chopped peanuts) ingredients and stir fully. Let gently simmer on low heat for about 10 minutes.
• Start a large pot of water to boil for the noodles.
• Rinse and slice the peppers into thin strips.
• Rinse the rest of the veggies and add all of the veggies to the sauce.
• Cover and let continue to simmer on lowest heat.
• When the chicken is finished cooking, remove it from the oven and the foil & let it rest for a few minutes or until cool enough to slice. Slice the chicken into slices or chunks and add to the sauce and toss.
• Rice noodles cook fairly quickly, so keep your eye on them. Add rice noodles to boiling water and let cook according to the package directions (about 6-8 minutes). Test by eating one of the noodles for doneness. Noodle should be al dente -- cooked but not overcooked.
• Drain noodles.
• Turn off heat.
• Add a small amount of the coconut peanut butter sauce to the large pasta pot.
• Return the noodles to the pot.
• Pour the rest of the sauce with veggies on top of the noodles.
• Toss thoroughly.
• Serve with a garnish of chopped peanuts on top.

VIETNAMESE SPICY VEGETABLE CURRY

Steps:

• Heat canola oil in a wok or large saucepan, over moderate heat.
• Add the shallots, garlic, curry powder, turmeric, and chili paste and stir until fragrant, about one minute.
• Add the soy sauce, lemon grass and ginger and stir for another 30 seconds.
• Add the low fat milk and brown sugar and bring to a boil.
• Add the carrots and potatoes, and reduce the heat and let simmer until they soften a bit, in about 20 minutes.
• Then add the onions, cauliflower, green beans and cook until they begin to soften, another 10 minutes.
• Just before serving, stir in the lime leaves and basil leaves.
• Remove from heat and serve with steamed rice.