Red Curry with Carrots and Peanuts
Red Curry with Carrots and Peanuts
Ingredients
- 1 1/2 pounds carrots, peeled and sliced into 1/4-inch rounds
- 1 tablespoon oil, such as vegetable or coconut oil
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Prepare the carrots by peeling them and then slicing them into 1/4-inch thick rounds. Set aside.
⏱️ 5 min
- 2
Heat the oil in a large skillet or pot over medium heat. Once hot, add the red curry paste. Stir constantly for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min
- 3
Pour in the full-fat coconut milk. Stir thoroughly, scraping any curry paste from the bottom of the pan, until the paste is fully dissolved and the mixture is smooth.
⏱️ 2 min
- 4
Add the sliced carrots to the curry mixture. Stir to ensure the carrots are well coated. Bring the curry to a gentle simmer.
⏱️ 3 min
- 5
Reduce the heat to low, cover the skillet or pot, and let the curry simmer for 10-12 minutes, or until the carrots are tender-crisp. Stir occasionally to prevent sticking.
⏱️ 12 min
- 6
Stir in the chopped roasted peanuts. Cook for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min
- 7
Serve the red curry with carrots and peanuts hot, over cooked rice. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Red Curry with Carrots and Peanuts
- 1 1/2 pounds carrots, peeled and sliced into 1/4-inch rounds
- 1 tablespoon oil, such as vegetable or coconut oil
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounces
- 1/2 cup roasted peanuts, chopped
- 1/4 cup fresh cilantro, chopped, for garnish
- 4 cups cooked rice, for serving
Instructions
- 1
Prepare the carrots by peeling them and then slicing them into 1/4-inch thick rounds. Set aside.
⏱️ 5 min - 2
Heat the oil in a large skillet or pot over medium heat. Once hot, add the red curry paste. Stir constantly for 1-2 minutes until fragrant, being careful not to burn it.
⏱️ 3 min - 3
Pour in the full-fat coconut milk. Stir thoroughly, scraping any curry paste from the bottom of the pan, until the paste is fully dissolved and the mixture is smooth.
⏱️ 2 min - 4
Add the sliced carrots to the curry mixture. Stir to ensure the carrots are well coated. Bring the curry to a gentle simmer.
⏱️ 3 min - 5
Reduce the heat to low, cover the skillet or pot, and let the curry simmer for 10-12 minutes, or until the carrots are tender-crisp. Stir occasionally to prevent sticking.
⏱️ 12 min - 6
Stir in the chopped roasted peanuts. Cook for another 1-2 minutes to allow the flavors to meld.
⏱️ 2 min - 7
Serve the red curry with carrots and peanuts hot, over cooked rice. Garnish with fresh chopped cilantro before serving.
⏱️ 1 min