Posted on September 03, 2018 by Emily Forbes

I went out for Thai food the other week and had Pad Thai noodles. After that all I had on my mind was the taste of them (they were amazing!). It’s the peanuts that do it for me. I had to curb my craving. Just eating peanut butter from the jar wasn’t exactly what I was after, so I created a new recipe. Except this is a coconut peanut curry and not Pad Thai.

Ingredients:

  • Coriander seeds x 1.5 tsp
  • Cumin seeds x 1 tsp
  • Red chillies x 2
  • Red onion x 1
  • 1 inch fresh turmeric (peeled)
  • 1 inch fresh ginger (peeled)
  • Oil (roughly 3 Tbs)
  • Water
  • Potato x 1
  • Aubergine x 1
  • Tenderstem broccoli x 80g
  • Chickpeas x 400g can
  • Coconut milk x 400g can
  • Peanut butter (to taste but I think I used 3 Tbs)

Method:

  • Lightly toast cumin and coriander seeds in a dry pan and them blitz them in a spice blender (fancy!). Or you could probably just use already ground spice.
  • Add spice, chillies (I de-seeded one of them, depends how hot you like it), onion, turmeric, and ginger to a blender. Blitz up with oil (I added a glug which I guess was about 3 Tbs). Add water in table spoons to help make your curry paste in the blender.
  • Add the paste to a hot pan to release oils and enhance flavour.
  • Then add the coconut milk and the potato cut into cubes.
  • Allow the potato to cook halfway then add the broccoli, aubergine and chickpeas to cook through.
  • At the end add the peanut butter to taste. You may wish to add some salt at this point too.
  • Serve on a bed on rice and enjoy.

This coconut peanut curry does make a good number of portions (4-6) so great for entertaining, cooking for the family or batch cooking. You can always add some chicken if you are of the carnivore variety.

I actually impressed myself with the deliciousness of this concoction and have since replicated it a few times.  Tag us in your picture if you make it at home @motive8_north #tastytuesday #tuesdaytreat

For other recipe ideas, have a look at our blog.