Thai Peanut Curry with Jasmine Rice
This is an easy Asian dinner recipe perfect for busy weeknights. If you love Thai food, you will love this dish!
curry, peanut, thai food
Marlynn Schotland, Urban Bliss Life
olive oil OR sesame oil
garlic glove, minced (about 2 cloves)
ginger, peeled and minced
chopped slices of red pepper
½ - 1
boneless pork chops, sliced thin and chopped into cubes OR boneless, skinless chicken thighs, chopped into cubes
Thai red curry paste
creamy peanut butter
coconut milk (14 oz)
finely chopped peanuts
baby corn pieces (14 oz)
cut further into 1" pieces if necessary
Juice from one lime
Salt and pepper to taste
roughly chopped or ripped cilantro leaves
Heat the oil in a large saucepan over medium heat.
Add garlic and ginger, saute for 1-2 min, stirring constantly, until garlic has softened.
Add the pork and cook until the pork has browned, about 5 minutes. Then add the red peppers and sauté two more minutes all together.
Sitr in the curry paste and peanut butter.
Add brown sugar, soy sauce, coconut milk, water, finely chopped peanuts, and baby corn.
Mix well, bring heat to low-medium, then cover and simmer for approximately 12-15 minutes, stirring occasionally.
Increase heat to medium-high and bring to a rolling boil. Stirring occasionally, cook until the sauce has thickened and the corn is cooked.
Stir in lime juice.
Salt and pepper to taste.
Garnish each serving with green onions and cilantro, as desired.
You can use pork, chicken, shrimp, or tofu as the protein for this dish!
If you want to make this spicier, add more Thai red curry paste. You can also add some sliced chilis as well.
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