Vegetables In Peanut Coconut Curry Sauce is simple but delicious vegetable curry.
Cooking Time: Appr. 30 Minutes
Serves: 4 People
200g French beans
200g sugar snap
200g broccoli florets
200g button mushrooms
For The Peanut Coconut Curry Sauce:
1 tinned coconut milk
¼ cup unsalted roasted peanuts
1 red pepper
1 fresh red chilli (add more for hot recipe)
4 garlic cloves
1 medium red onion
1 tablespoon lemon juice
1 tablespoon curry powder
3 tablespoon oil
Some peanuts for garnishing
Salt to taste
1. For The Peanut Coconut Curry Sauce: chop the garlic, onions, pepper and red chilli. Blend them to make coarse paste with lemon juice, curry powder, peanuts and a little water.
2. Heat the oil in a pan. Add the blended coarse paste. Stir and cook for about 5 mins. Add the salt and mix well.
3. Add the coconut milk. Bring it to boil and simmer for few mins.
4. Add the all vegetables and some water (depends how you want the sauce thicker). Simmer for 12-15 mins covering the lid. Stir in between.
Serve vegetables in peanut coconut curry sauce hot with jasmine rice.
You can also add vegetables like green peas, baby corn, chopped aubergine, etc… to make vegetables in peanut coconut curry sauce.
You can use the thai curry paste, grind with peanuts and curry powder (or discard) and discard all other ingredients we use to make the paste for vegetables in peanut coconut curry sauce.