THAI GREEN VEGETABLE CURRY WITH PEANUT BUTTER
Ground peanuts are often used to thicken and flavour curries, sauces and stews in Asian cuisine. The addition of peanut butter makes this spicy vegetable and coconut curry even more creamy.
SERVES 4
PREP 10 MINUTES
COOK 20–25 MINUTES
2 tbsp peanut (groundnut) or vegetable oil
1 red onion, thinly sliced
200g (7oz) small Thai aubergines (eggplants), quartered lengthways
3 garlic cloves, crushed
2.5cm (1 inch) piece fresh root ginger, peeled and diced
1 lemongrass stalk, peeled and finely sliced
1–2 tbsp Thai green curry paste (according to taste)
300g (10oz) baby plum or cherry tomatoes, halved
240ml (8½fl oz/1 cup) canned coconut milk
4 fresh lime leaves, thinly sliced
2 tsp nam pla (Thai fish sauce)
1 tbsp brown sugar
3 tbsp smooth peanut butter
250g (9oz) fine green beans, trimmed and halved
150g (5oz) baby spinach leaves
a handful of coriander (cilantro) or Thai basil, chopped
2 tbsp chopped roasted peanuts
cooked white rice, to serve
Heat the oil in a large deep frying pan (skillet) set over a medium heat and cook the onion and aubergines, stirring occasionally, for 6–8 minutes until softened and golden.
Add the garlic, ginger and lemongrass and cook for 1 minute. Stir in the curry paste, add the tomatoes and cook for 2–3 minutes. Add the coconut milk, lime leaves, nam pla, brown sugar and peanut butter. Simmer for at least 5 minutes until the liquid reduces slightly. If the curry seems too thick, add some more coconut milk or vegetable stock to thin it.
Stir in the green beans and spinach. Cook for 2–3 minutes – just long enough for the green beans to become tender and the spinach to wilt into the curry and turn bright green. Stir in the chopped herbs.
Serve the curry sprinkled with chopped roasted peanuts on a bed of steamed or boiled rice
VARIATIONS