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Thai Inspired Peanut Curry
Here is my recipe for homemade Thai red curry paste, which I highly recommend making and keeping in the freezer.
Ingredients
- 2-3 T extra-virgin coconut oil
- 1/4 cup red curry paste, preferably homemade
- 5 small onions, roughly chopped
- 1 1/2 lbs ground beef
- 2 small pinches salt, divided
- 2 sweet bell peppers, roughly chopped
- 3 medium-small zucchini, insides scraped out, roughly chopped
- 1/3 cup natural peanut butter, preferably freshly ground
- 1 19-oz can of coconut milk
- 1 15-oz can of coconut milk
- 1 t garam masala
- kernels from 2 ears of corn
- 2-3 T brown sugar, to taste
- 1-2 T fish sauce, plus more to taste
For serving:
- Thai basil (or sub a purple basil like global basil)
- Chopped roasted and salted peanuts
- Sriracha sauce
- Jasmine rice
Instructions
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Melt the coconut oil over medium high heat in a large Dutch oven or heavy pot. When it is hot, add the curry paste. Mix into the coconut oil and fry, for about 3 minutes.
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Add the onions with a pinch of salt. Cook, stirring occasionally, for 5 minutes.
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Add the ground beef with a pinch of salt. Stir, mixing into the onions and curry paste. Brown the ground beef, stirring occasionally, about 5 minutes.
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Add the peppers and zucchini. Cook, stirring occasionally, for another 2-3 minutes.
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Stir in the peanut butter to melt it and mix it in evenly.
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Mix in both cans of coconut milk and add the garam masala and corn kernels. Bring to a boil.
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Stir in the sugar and fish sauce, starting with lesser amounts. Cover the pot and turn the heat down to maintain a gentle simmer. Simmer for 20 minutes to blend the flavors.
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Taste for more fish sauce and brown sugar. Serve over Jasmine rice, garnished with basil, chopped peanuts, and Sriracha sauce for those who like some heat.