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
- 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
- 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.