Thai Red Curry Stew with Peanut and Coconut
- Preparing Time: 20 minutes
- Total Time: 3 hours and 10 minutes
- Served Person: 12
- 1 tsp salt
- 4 cloves garlic minced
- 2 onions, finely chopped
- 1 red bell pepper diced
- 1 cup coconut milk
- 1 tbsp coconut oil
- 2 carrots, peeled and diced
- 2 stalks celery diced
- 1 tbsp minced ginger root
- 1/2 tsp cracked black peppercorns
- 1 can (28 oz/796 ml) diced tomatoes with juice
- 3 cups cubed (1 inch/2.5 cm) sweet potatoes or
- 1 lb extra-firm tofu pressed and cut into 1-inch cubes
- 2 cups vegetable stock (thai ginger flavored is best)
- 3 tbsp smooth natural peanut butter
- 2 tbsp freshly squeezed lime juice
- 2 tbsp soy sauce
- 2 tsp thai red curry paste
- 1/4 cup chopped roasted peanuts
- 1/4 cup finely chopped cilantro
- Carbohydrate 5.54144256500366 g
- Cholesterol 0 mg
- Fat 9.24589640520694 g
- Fiber 1.28022522700427 g
- Protein 6.27664461776417 g
- Saturated Fat 5.12423894539934 g
- Serving Size 1 1 Serving (118g)
- Sodium 9.89258802877965 mg
- Sugar 4.2612173379994 g
- Trans Fat 0.611780086562375 g
- Calories 119 calories
1. In a skillet, heat oil over medium heat. Add onions, carrots and celery and cook, stirring, until carrots are softened, about 7 minutes. Add garlic, ginger, salt and peppercorns and cook, stirring, for 1 minute. Add tomatoes with juice and bring to a boil. 2. Transfer to slow cooker stoneware. Add sweet potatoes, tofu and vegetable stock and stir well. Cover and cook on low for 5 hours or on high for 2 1/2 hours, until hot and bubbly. 3. In a bowl, combine peanut butter, lime juice, soy sauce and red curry paste. Mix well. Add to slow cooker stoneware and stir well. Add coconut milk and red pepper and stir well. Cover and cook on high for 20 minutes, until pepper is tender and mixture is hot. Garnish with peanuts and cilantro.
