Asian

Thai Coconut Peanut Curry is for Dinner.

Thai Coconut Peanut Curry takes 20 minutes to prepare.

Thai Coconut Peanut Curry takes 25 minutes to cook.

Thai Coconut Peanut Curry makes 6 servings.

The ingredients for Thai Coconut Peanut Curry are:

1 cup onion, chopped (90g)
3 small red bell peppers, sliced thin (330g)
8 oz baby bella mushrooms, sliced
2 cups vegetable broth (480g)
1 can full-fat coconut milk ? must be the canned type (for a low-calorie version, see link below.)
2 tbsp soy sauce (or gf soy sauce) (30g)
1 tsp powdered ginger
1/4 tsp salt
pinch pure stevia, or 2 tbsp brown sugar (or coconut sugar)
2-3 tbsp red curry paste (30-45g)
1/4 cup peanut butter (can omit for a peanut-free curry) (60g)
4 cups broccoli florets (300g)
4 carrots or 3 small zucchini, in coins (250g)
1 cup pineapple, chopped (140g)
15-20 fresh basil leaves torn (dried basil works, but fresh is much better)
optional garnishes: cilantro, chopped peanuts (you can also add sriracha)

Here is how you make Thai Coconut Peanut Curry:

Saut? first three ingredients in a large pot, in oil or oil spray, stirring every so often, 8 minutes or until onion begins to look translucent. Meanwhile, make the sauce: Combine next eight ingredients in a large bowl, and stir until the curry paste and peanut butter are fully incorporated. Now add all remaining ingredients?including the sauce?to the pot. Bring to a boil, then cook on medium, uncovered, for 8-11 minutesServing Size: 6 servings 2 cups eachNumber of Servings: 6Recipe submitted by SparkPeople user IAMLIVINGWELL.

The nutritional information for Thai Coconut Peanut Curry is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 223.7

• Total Fat: 13.9 g
• Cholesterol: 0.0 mg
• Sodium: 427.4 mg
• Total Carbs: 18.7 g
• Dietary Fiber: 6.1 g
• Protein: 10.4 g

Thai Coconut Peanut Curry is Asian cuisine.