Vietnamese Peanut Curry with Vegetables
Servings: 4
Adjust servings here:
Ingredients
- 320 grams rice
CURRY SAUCE
- 3 tsp curry paste (yellow or red)
- 3 tbsp peanut butter
- 500 ml coconut milk
- vegetable oil
- 1/2 cm fresh ginger
- 2 cloves garlic
- salt & pepper
VEGETABLES
- 1 yellow onion
- 1 bell pepper (yellow or red)
- 1 small carrot
- 150 grams beans or snow peas
- 200 grams broccoli
- 1/2 zucchini
TOPPING (per serving)
- 1/2 tsp crispy chili oil or sriracha (for heat)
- a few leaves coriander
- a few sesame seeds
- 8 - 10 peanuts
Instructions
RICE
- Add the rice to a bowl and wash with water. Stir the rice with your fingertips and use a sieve to discard the water. Repeat this process 3 times until the water is clear.
- Add the rice to a cooking pot. Add enough water to cover all the rice, with the water level 1.5 cm (0.6 inches) above the surface of the rice. Add vegetable oil and salt, then simmer on low-medium heat for 8 to 10 minutes until all the water is evaporated. Stir occasionally to avoid burning. Set aside with a lid to keep the rice warm.
CURRY
- Finely chop the onion. Grate the garlic and ginger.
- Heat a large wok or stock pot over medium-high heat. Add a splash of oil, followed by the chopped onion, grated garlic and ginger. Sauté until the onion is translucent.
- Meanwhile, wash and chop all the vegetables into bite sized pieces.
- Add the red or yellow curry paste and peanut butter to the pot. Stir, then add the coconut milk. Stir again until everything is well combined.
- Add the vegetables. Using hard vegetables like carrots, pumpkin or (sweet) potato? Make sure to add them earlier, as they need longer to cook. Cook them for around 20 minutes and add any other vegetables that need less cooking time for the last 10 minutes. Simmer over low-medium heat. You will notice that the sauce becomes thicker while simmering.
- Taste and add a bit of salt and pepper. Add a little more peanut butter if you would like to have a more dominant peanut flavour.
PLATING
- RICE (optional): Use a small bowl to create a perfectly shaped serving of rice. Rinse the bowl with water, but don't dry it, so a few drops remain. Then use a spoon to scoop the rice into the bowl. Gently press down to fill the bowl. Place the bowl upside down on a plate or in a shallow bowl. Gently move it as you lift the bowl away.
- SAUCE: Add the sauce on the side, and partly on top of the rice.
- TOPPING: Add a few peanuts, coriander, crispy chilli oil or Sriracha sauce on top of the curry. Finish with sesame seeds