Creamy Peanut Curry

As opposed to my other coconut recipes that used coconut meat, this last recipe used the milk. I love coconut milk because it’s a nice dairy free option that adds so much creaminess to whatever you put it in. I also wanted to make something was a complete meal since I’ve been making lots of desserts and snacky things recently.

I chose this recipe for coconut peanut chicken (link here). Coconut and peanut butter is pretty classic in thai cooking but with the addition of curry powder and cumin, it had a nice indian twist. I never would have thought to combine two different styles of curry, but I really liked it.

I did make a few changes to the recipe.

  1. I used half chicken and half tofu. I cubed the tofu and browned separately before adding it into the pan along with the vegetables. You could use all tofu to make this dish vegetarian/vegan
  2. I sliced (instead of shredded) the carrots as well as added broccoli, for more colour and texture
  3. Instead of angel hair pasta, I used whole wheat spaghetti. This added extra fibre to the dish

I may have changed several things of the ingredients, but I did not make any adjustments to that sauce. There was nothing wrong with it and I could’ve eaten it like soup (just kidding.. or am I 😉 ). It was so creamy and nutty and had great curry flavour. If you’re not a huge fan of spicy food, but you like spices, you will like this sauce. All the veggies, protein and noodles came together with this sauce and made everything taste amazing.

One Comment Add yours

  1. nhalicia says:

    This looks absolutely divine!

    Liked by 1 person

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