Coconut Green Curry with Peanuts
This coconut green curry is easy, brimming with vegetables and easy to put together. It is my last minute inspiration that is quite a success. All it needs is good thai basil and fresh ginger. The rest of the ingredients kind of build themselves as we go along. I did this in the instant pot, thus dulling the green color just a little bit. It still remains vibrant and balanced. Naturally gluten free and vegan, it works well with most dietary restrictions. And the vegetables are whatever you have on hand – in my case, I used carrots, peas, green beans, and cauliflower. All workhorses in the Spice Chronicles kitchen. Finished with toasted crunchy peanuts and some rice noodles to sop up the gorgeous sauce. Just does not get easier than this.
My Green Curry with Peanuts Story
As the mercury rises, I bring my instant pot even closer. It is dishing out luscious desserts in addition to the usual meals. Forget the oven, the past few days I have also been staying away from the stove top. There is a lot more activity out and about and the roads are getting crowded. After the past couple of months of solitude this is a welcome change. Or is it? There we are, never really satisfied with what we have. At least I tend to oscillate, between calm and the need for a faster pace. Solitude and company.
A Few tips and Tricks
This recipe is one of those that is too good not to pen down. It is also too simple to belabor and pontificate on. So, just a few things to watch,
- Do try and find Thai Basil, the heart of this sauce rests on it.
- Do not overcook the sauce, it is at best a light cook sauce.
- I have used cilantro and Thai Basil, you can sub or augment this sauce.
- The peanuts add a lot of character and complete this dish. You can use cashews if you wish.
Similar one bowl flavorful recipes is this Lime and Peanut Quinoa and Green Curry with Meatballs.
If you like this recipe and want more ideas, do join my Indian Instant Pot Facebook group. Of course Instant Indian is out and about, joining its siblings The Bengali Five Spice Chronicles and Spices and Seasons.
Do not forget to get social with me, Facebook, Twitter, Instagram, Pinterest and even Youtube.
Ingredients
- 1 cup coconut milk
- 1 green Serrano or birds eye chili
- 3/4 cup chopped Thai Basil
- 1/4 cup chopped Sweet Basil
- 1/2 cup chopped cilantro
- 1 tablespoon lime zest or minced lemon grass
- 2 tablespoons coconut oil
- 1 tablespoon minced ginger
- 2 teaspoons minced garlic
- 1 tablespoon tamari
- 1 tablespoon brown sugar
- 3 carrots peeled and cubed
- 1/2 cup chopped green beans
- 1/2 medium sized heat of cauliflower, cut into large pieces
- 1 cup frozen peas and corn
- 2 tablespoon fresh lime juice
- Chopped scallions
- Crushed toasted peanuts
- Rice noodles or Rice to Serve
Instructions
- Place the coconut milk, birds eye chili, Thai Basil, Sweet Basil, cilantro, and lime zest in a blender. Blend to a puree.
- Turn the instant pot onto saute mode. Add in the coconut oil and lightly saute the ginger and the garlic for about a minute. Add in the tamari, brown sugar, carrots, beans and cauliflower and mix well. Turn off the instant pot.
- Pour in the prepared green sauce. Cover and set to high pressure for a minutes. Do a quick release.
- Stir well. Mix in the peas and the corn. Check for salt.
- Sprinkle with the toasted peanuts and chopped scallions and serve with a side of rice or rice noodles.