What draws me to Thai cuisine is its richness: the distinct flavors of lemongrass, ginger, and garlic fuse with the sweetness of pineapple and mango and the creaminess of peanuts and coconut. Enjoy this easy and delicious rendition of Thai yellow curry!
Experience the satisfaction of a hearty meal, without the post-meal alkaline tide (nap time!)
Makes 4 servings
1 cup peanuts dry roasted
4 tbsp tamarind pulp
4 large dates
1 Thai chili (adjust the quantity based on desired spice level)
salt and pepper to taste
Dry roast the peanuts in a microwave on high for two minutes, stirring once in between. Let them cool.
Soak dates in hot water for 10 mins or microwave them in a bowl with water for 2 minutes.
In a small blender jar, add tamarind pulp, dates, peanuts and 1 cup of cold water. Blend on high (or on the nut-butter setting) until ingredients are blended into a smooth paste.
2 cups broccoli florets
2 cups green beans cut into 2-inch pieces
2 carrots chopped in 2-inch pieces
1 small onion sliced
1 red bell pepper
1 green bell pepper
1 orange bell pepper
2 stalk lemongrass
2 in ginger
10 cloves garlic
5-10 cashew pieces
(optional) 5-10 pieces of pineapple
10 sprigs basil
1 tsp turmeric
1 tbs red chili powder
1 tbsp peanut oil (can substitute with any other nut oil)
2 cups vegetable stock or water
salt to taste
Cut the green beans, carrots, and bell peppers into 2-inch pieces. Mince the garlic and ginger. Cut the lemongrass as finely as possible.
In a large skillet, heat the oil on high and add the minced ginger and garlic. Add lemongrass and cashews to the pan.
Stir, then immediately add all the vegetables at once. Let them grill on high flame for about five minutes, stirring occasionally.
Add 2 cups of vegetable stock or water, bring to boil, and let it simmer without covering for five minutes.
Add peanut tamarind sauce and salt. Add additional water if you desire a thinner curry consistency. Cover and simmer until vegetables are tender.
Turn off the stove, add chopped basil and pineapple. Let sit for 10 minutes.
Serve on a bed of brown rice with ginger slices and enjoy!