It’s taken me a while, but I am climbing out of my rut.
Andrew and I have been back from our trip to New Zealand for just about 6 weeks. My thoughts were consumed by this trip leading up to it, and have been almost in a state of mourning since we left. I just wasn’t able to be ‘here’ for a while. But now I’m ready to to get back to thinking about, planning, creating, and capturing meals that deserve to be shared with more than just my belly.
This is a comforting dish. It’s a lovely balance of sour, sweet, and spicy. The ‘peanut’ flavour was not particularly in your face – so if you’re looking for that flavour to come out more feel free to add more to taste. It’s quite easy, adaptable to your vegetable preferences, and leaves you with plenty of leftovers. If you would like to add meat or tofu, do so at step 2.
Serve with rice.
1 clove of garlic, minced
1 tablespoon of minced ginger
1 carrot, sliced
1 red pepper, chopped
1/2 red onion, chopped
1 head broccoli florets
1 cup snap peas, halved
3 baby bok choy, quartered
1.5-2 tablespoons red curry paste
6 tablespoons peanut butter
2 tablespoons soy sauce
1.5 tablespoons brown sugar
2 cans coconut milk (we used ‘light’; don’t feel you have to)
1 cup chicken/vegetable broth
1/2 cup chopped peanuts
juice of 1 lime
lime wedges, additional peanuts, cilantro and green onions to top it off
1. In a large pot, heat the oil over medium high heat. Cook the garlic and ginger until fragrant.
2. Add carrot, onions, and peppers (or your ‘firmer’ vegetables’. Cook for 3-5 minutes, or until starting to soften.
3. Add peanut butter and curry paste. cook until curry paste is fragrant and peanut butter is melted.
4. Add soy sauce, brown sugar, coconut milk, and broth. Bring to a simmer and cook until vegetables are tender, but maintain a bit of chew
5. Add broccoli, bok boy, snap peas, peanuts, and lime juice. Cook until vegetables are vibrant.
6. Remove from heat. Top with additional peanuts, lime wedges, cilantro, and green onions
Source: Adapted from Urban Bliss Life