Wednesday, March 19, 2014

Thai Red Curry & Peanut Vegetable Stew

We have had such a mild winter in Taos. Many days in February and early March had temperatures in the 50s!  But Saturday was cold...wind with gusts of 35 to 40 MPH made it feel very chilly. Cloudy skies threatened snow. I craved a big fire and an even bigger pot of warm, comforting soup.

This Thai Red Curry & Peanut Vegetable Stew was exactly what I needed. Spicy, savory, chock full of vegetables, thickened with coconut milk; heat from Thai red curry paste and creamy from the peanut butter. Served with gluten-free coconut biscuits (will be shared in an upcoming post), this made a perfect Saturday night meal. Enjoy!
(oh, btw...I heated up leftover stew for lunch on Monday. Two days later and still delicious!)

Thai Red Curry & Peanut Vegetable Stew
(serves 4-6)

1 medium eggplant, cut in 1 inch cubes
1 tbsp extra virgin olive oil
1/2 white onion, chopped
1 red bell pepper, cut in 1 inch slices
1 large cauliflower, cut into florets
1 cup baby bella mushrooms, washed
2 cloves garlic
1 tbsp ginger, minced
2 tbsp Thai red curry paste (I use Thai Kitchen)
1 32 oz box organic vegetable broth
3/4 cup creamy peanut butter
1 cup canned coconut milk
juice from 1/2 fresh lime
2 green onions, chopped (white & green parts)
1/2 cup cilantro, chopped
zest from one lime
sea salt
freshly ground black pepper

Add eggplant to large colander. Sprinkle with 1 tbsp salt and let sit 30 minutes.

Heat large stockpot over medium high heat. Add olive oil and eggplant. Saute for 15 minutes until eggplant is soft and brown on all sides.  Add onion, bell pepper, cauliflower and mushrooms. Saute for 5 minutes. Add garlic, ginger, and curry paste, cook for 1 minute.

Add vegetable broth and bring to a boil. Stir in peanut butter. Reduce heat to low and simmer, uncovered, 15 minutes. Add coconut milk, 1/2 green onions, 1/2 of the cilantro, 1/2 tsp each salt and pepper. Stir and simmer for an additional 5 minutes. Stir in lime juice. Taste and adjust seasonings if needed.

Serve with remaining green onions, cilantro and lime zest topping each bowl of stew.

It is "most comforting peanut butter recipes" week at Food Network's Comfort Food Feast. Check out the other delicious sounding recipes from my blogger friends.  Have a favorite peanut butter recipe of your own? Please share in the comments section of this posts. (links o.k.) 
Feed Me Phoebe: Thia Peanut Chia Pudding

napa farmhouse 1885

I have started sharing my Taos experiences on my newest blog "California Girl in Taos". Please visit and let me know what you think.

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