Creamy Peanut Curry with Coconut Milk
Student Cuisine
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Cook Time
30 min
Servings
4
Difficulty
Easy
Prep Time
20 Min
Description
This creamy peanut curry with coconut milk is a quick and easy dish that's perfect for student cooking. It's lactose-free, vegetarian, and can easily be made vegan. Served with rice, it's a satisfying main course that's ready in just 30 minutes. The Thermomix® makes preparation easier and ensures a creamy consistency.
Ingredients (12 ingredients)
-
1 Stück red onion
-
2 Zehen garlic
-
1 Stück ginger
-
250 g cherry tomatoes
-
1 EL rapeseed oil
-
400 ml coconut milk
-
1 EL yellow curry paste
-
2 EL peanut butter
-
rice
-
peanuts
-
lime
-
cilantro
Preparation (5 steps)
Chop onion, garlic and ginger
Place 1 red onion and 2 cloves of garlic in the mixing bowl and chop for 3 sec./speed 5. Then add 1 small piece of ginger and chop for another 3 sec./speed 5.
Sauté onion, garlic and ginger
Add 1 tbsp rapeseed oil (or peanut oil) to the mixing bowl and sauté for 3 min./120°C/speed 1.
Add tomatoes and cook
Add 250 g cherry tomatoes to the mixing bowl and cook for 2 min./120°C/speed 1.
Add coconut milk, curry paste and peanut butter
Add 400 ml coconut milk, 1 tbsp yellow curry paste and 2 tbsp peanut butter to the mixing bowl and simmer for 10 min./100°C/speed 1.
Serve
Serve the peanut curry with rice, peanuts, lime and cilantro.
Finished cooking? Great! 🎉
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Allergens
- Peanuts
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