I've made curry enough at home to have it down to an art (well, my own style of art). But I wanted something different. My first instinct led me to green curry. I'd had some a few weeks prior and enjoyed it so much, eating it again sounded splendid. Of course, what I learned while researching curry sauces is that green and red curries include dried peppers and lemongrass, neither of which was on hand or close-by enough to warrant a trip. And then I remembered peanut butter curry.
Peanut butter sauces haven't exactly been my thing. Though I've enjoyed peanut sauces before, I went down the homemade cooking road once with a Thai peanut sauce recipe and loathed the result enough to never want to go there again. I swear, what I made wound up tasting like a peanut butter sandwich stuffed with spaghetti. It was overpowering in flavor and downright gross. It wasn't even the recipe's fault. It was all me. I guesstimated the peanut butter quantity to add and whoa was I off! The lesson learned: A little peanut butter goes a long way.
A few months ago, I went out with a friend to a Thai spot she'd raved about forever. More specifically, she raved about their Peanut Butter Curry, and loved it enough that every time she went she ordered two plates. One to eat there and one to take home. Granted, the restaurant was a solid 45 minute drive. But that type of loyalty is one I'd not seen before. Imagine the pride of a restaurant owner knowing their dish is so popular, someone buys two!
So we took a trip to said restaurant one evening, and I did not order the curry. I love curry, don't get me wrong, and it was more than the fact I'd peanut buttered myself terrified of peanut sauces. The real reason is if you get me within 15 feet of a Thai restaurant, there's only one thing I want: Pad Thai. I did, however, try some of her dish (after that sales pitch, how could I not at least test drive it?), and it was good. Spicy, complex in flavor, and nothing like that homemade disaster of a sauce I'd tragically discovered.
The fact that there are so many curry options also means there are a plethora of recipes. I wasn't about to try and get creative and just wing this one. The trauma from my prior peanut butter experiment was long lasting, and my gag reflex was in high alert. So after some research, I got some ideas and got to work on my take.
The first thing I did was lightly saute some chopped onion and sweet peppers with garlic and ginger in some avocado oil.
I added in the spices first and tossed the vegetables to coat them, then cooked them for a few minutes. Next, I added in the tomatoes and tomato paste and stirred. Once the sauce was combined, I added in some chopped sweet potato and carrots. And yes, I do prefer to use unpeeled potatoes whenever possible. The skins are good for you! Every little bit of nutrition I can add, I am going to take advantage of, unless it negatively impacts the dish in flavor or some other way.
I heated the sauce to a simmer, covered it, and let it cook for about about 20 minutes, until the potatoes were fork tender.
After the sauce had simmered and the potatoes softened, the big moment arrived. It was time to add good ol' Mr. Peanut. It already smelled so good. I took a quick taste; it tasted good! Almost like a bolognese with a turmeric taste. But I had to be brave and stir in the paltry 1/4 cup of peanut butter. I held my breath and spooned it into the pan. Dipped the spoon in, grabbed some of the sauce, took a taste...and whaddaya know, it tasted like a slightly upgraded version of the original flavor with a hint of peanut butter. By golly, I'd done it.
And the result was exactly not what I expected. It had a slight peanut flavor - NOT overwelming! Ladies and gentlemen, I have begun to condition the fear of homemade peanut sauces out of myself. Even better, this sauce was fairly spicy! I wasn't sure how I'd like this going in, and ultimately I would make it again. I'd probably make it a little spicier by adding some chili peppers in. Go big or go home.
In regards to meat version, I think chicken would be the most complementary to the dish.
I will say that I've still got a bug up my butt for a green curry and I am going to be stubborn and refuse to use a paste. Brace yourselves: more curry coming soon.
Peanut Butter Curry Recipe
Ingredients:
1/2 cup sliced onion
1/2 cup sliced sweet peppers
1 tablespoons grated fresh ginger
1 teaspoon garlic paste (optional)
1 tablespoon minced garlic
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoons salt
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon black pepper
2 teaspoons crushed red pepper
2 tablespoon sriracha
2 tablespoons tomato paste
1 cup chopped carrots
1 sweet potato, cut into cubes
1 can coconut milk (15 ounces)
1 can chopped tomatoes (15 ounces)
1/4 cup peanut butter
2 cups cooked rice
Instructions:
Add 1 tablespoon of oil to a large skillet over medium heat, then add the onion, garlic, ginger. Cook for 2-3 minutes, then toss in the coriander, cumin, salt, turmeric, paprika, pepper and crushed red pepper, sriracha, and tomato paste. Cook for Stir in sweet potato and carrots, then cook for 5 minutes. Pour in the coconut milk and chopped tomatoes and bring everything to a simmer and cook for 20-25 minutes, until the potatoes begin to soften. Stir in peanut butter, then serve with rice.
adapted from sweet potato curry
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