Thai Peanut Curry with Jasmine Rice

Thai Peanut Curry with Jasmine Rice

developing up, my circle of relatives ate rice with every unmarried meal. We had junk mail fried rice and eggs for breakfast (and every now and then lunch), rice as a side with our sandwiches for lunch, and rice with chook adobo for dinner.

in recent times, with my own busy circle of relatives, we just don’t have time for the rice cooker, so I’m always looking for rice that cooks quickly.

Thai Peanut Curry with Jasmine Rice

My husband and i really like Thai meals, and the alternative night time I wanted to make curry. this is easier to make than one might assume, however I still didn’t want to spend all afternoon in the kitchen (nor did i've time to try this!).

  • 1 cup chopped slices of red pepper
  • 2 Tablespoons olive oil OR sesame oil
  • 1 tbsp garlic glove, minced (about 2 cloves)
  • 1 Tablespoon ginger, peeled and mimced
  • 1/2 cup finely chopped peanuts
  • 1 14.5 ounce can of baby corn pieces cut further into 1" pieces if necessary
  • Juice from one lime
  • Salt and pepper to taste
  • 1 Tablespoon roughly chopped or ripped cilantro leaves
  • 4 Tablespoons creamy peanut butter
  • 1 Tablespoon brown sugar
  • 1 Tablespoon soy sauce
  • 1 can coconut milk
  • 1/5 lbs boneless pork chops, sliced thin and chopped into cubes
  • 4 teaspoons Thai red curry paste
  • 1 cup water
  • 1 Tablespoon chopped chives

  1. warmness the oil in a huge saucepan over medium warmth.
  2. add garlic and ginger, saute for 1-2 min, stirring constantly, till garlic has softened.
  3. add the beef and cook dinner till the red meat has browned, about five minutes. Then upload the purple peppers and sauté two greater mins all together. 
  4. Sitr inside the curry paste and peanut butter.
  5. upload brown sugar, soy sauce, coconut milk, water, finely chopped peanuts, and infant corn.
  6. mix nicely, carry warmth to low-medium, then cover and simmer for approximately 12-15 mins, stirring now and again.
  7. boom warmness to medium-excessive and convey to a rolling boil. Stirring every so often, cook till the sauce has thickened and the corn is cooked.
  8. Stir in lime juice.
  9. Salt and pepper to flavor.
  10. Garnish every serving with inexperienced onions and cilantro, as desired.

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