Happy National Peanut Month! I’ve partnered with the Georgia Peanut Commission on this delicious and simple peanut Thai curry recipe. The Georgia Agricultural Commodity Commission for Peanuts was established in 1961 under the Commodities Promotion Act. The Commission conducts programs in the areas of promotion, research, and education.
Ingredients Needed for Georgia Peanut Thai Curry
- Coconut oil
- Yellow or white onion
- Ground ginger
- Fresh garlic
- Red pepper flakes (optional) – for heat
- Thai red curry paste
- Soy sauce – or you can use coconut aminos
- Full-fat canned coconut milk
- Canned fire-roasted diced tomatoes
- Chicken broth
- Georgia Grinders smooth or crunchy peanut butter
- Frozen diced sweet potatoes
- Carrots
- Bell peppers (orange/red/yellow varieties)
- Fresh spinach
- Salt and freshly cracked black pepper, to taste
- Chopped Georgia Peanuts, for garnish
- Fresh cilantro, for garnish
Step-by-Step Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ground ginger, garlic, and red pepper flakes. Cook for 3-4 minutes.
- Add the curry paste and stir for an additional minute.
- Add the soy sauce, coconut milk, fire-roasted diced tomatoes, chicken broth (or water), and Georgia Grinders smooth or crunchy peanut butter to the pot and stir until the peanut butter is incorporated into the sauce.
- Add the frozen sweet potatoes, carrots, and bell peppers. Bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
- Add the spinach to the pot and cook for about 3 minutes or until the spinach begins to wilt. Season with salt and pepper to your liking.
- Serve over white rice and garnished with chopped Georgia Peanuts and cilantro.
Looking for more recipes? Give these a try:
Have you seen our latest cookbook? You can purchase your hardcover copy here!
I hope you enjoy this recipe! If you make this recipe or any of my others, I’d love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
Yield: 4-6 servings
Georgia Peanut Thai Curry
March is National Peanut Month and I've partnered with the Georgia Peanut Commission on this Thai Curry recipe!
Prep Time
5 minutes
Cook Time
25 minutes
Total Time
30 minutes
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1 teaspoon ground ginger
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes (optional)
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 1 (14 oz) can coconut milk
- 1 (14 oz) can fire-roasted diced tomatoes
- 1 ½ chicken broth (or water)
- ¼ cup Georgia Grinders smooth or crunchy peanut butter
- 1 (10 oz) package frozen diced sweet potatoes
- 2 medium carrots, diced or shredded
- 1 red bell pepper, sliced into strips
- 1 orange bell pepper, sliced into strips
- 1 ½ cups chopped spinach
- Salt and freshly cracked black pepper, to taste
- Chopped Georgia Peanuts and minced cilantro
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ground ginger, garlic, and red pepper flakes. Cook for 3-4 minutes.
- Add the curry paste and stir for an additional minute.
- Add the soy sauce, coconut milk, fire-roasted diced tomatoes, chicken broth (or water), and Georgia Grinders smooth or crunchy peanut butter to the pot and stir until the peanut butter is incorporated into the sauce.
- Add the frozen sweet potatoes, carrots, and bell peppers. Bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
- Add the spinach to the pot and cook for about 3 minutes or until the spinach begins to wilt. Season with salt and pepper to your liking.
- Serve over white rice and garnished with chopped Georgia Peanuts and cilantro.
Leave a Reply