Peanut green curry

People have been asking what I miss most about Minneapolis. Honestly, it’s only been a month, and everything here is so new, there’s not a lot to miss besides the people. Now, if you were to ask what food from Minneapolis it is that I’ve been craving, well, that’s easy. It’s Sawatdee’s jalapeno cream cheese puffs. And if you just happen to choose the right Sawatdee, you can get jalapeno cream cheese puffs and sushi. Win!

The cream cheese puffs are delicious, but simple in flavor. It’s the execution that’s difficult. Thinking about these tasty puffs, got me on a whole Thai food craving. Lucky for me, curry is super easy in execution.

So most authentic curries call for fish sauce, and that’s fine. Me, I don’t really keep it around because curry is one of the few things I make that calls for fish sauce. Lucky for me, I don’t have to be authentic, just tasty. And this hits tasty right on the nose.

For this curry, I shied away from the usual proteins and used chicken and apple sausage. The sweet and savory of the sausage plays nice with the sweet and spice of the curry. Like any good curry, you can use whichever proteins and vegetables you have on hand. Though I used carrots and onions, I think green peppers and eggplant, or potatoes and carrots would work nicely. Regardless, of the vegetables and protein, I highly recommend serving the curry with wilted spinach. The spinach and peanut sauce complement each other wonderfully.

Enjoy!

Peanut green curry

1 Tbsp coconut (or vegetable) oilPeanut green curry
½ Tbsp garlic
1 ½ Tbsp grated ginger
3 Tbsp green curry paste
½ cup peanut butter
2 Tbsp brown sugar
½ tsp cayenne pepper
1 Tbsp soy sauce
2 cans (15 oz) coconut milk
Protein of choice and/or vegetables:
I used ½ cup sliced carrots, ½ red onion and 1 cup sliced chicken sausage with apple

Heat coconut oil over medium heat, add garlic and ginger and cook until fragrant. Add vegetables and cook over medium low heat for five minutes. Add curry paste to vegetables and stir. Add remaining ingredients. Simmer over low, stirring occasionally until sauce has thickened.

Serve with wilted spinach and rice or rice noodles.

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