Thai Peanut Curry with Mung Beans!
This Thai Peanut Curry with Mung Beans is rich and creamy. It features red peppers, sweet potatoes, Thai red curry paste, creamy peanut butter, and coconut milk. This flavourful dish has quickly become one of our favourites. We like to serve it over rice. Enjoy!
For similar style recipes, try my West African Peanut Stew, Mung Bean Curry, or Sweet Potato and Lentil Curry.
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Thai Peanut Curry
Creamy Thai Peanut Curry with mung beans
Servings 6
Ingredients
- 1/2 tablespoon olive oil
- 2-3 cloves garlic minced
- 1 medium onion diced
- 1 inch knob of ginger minced
- 1 medium red pepper diced
- 3-4 medium sweet potatoes diced
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon coriander
- 1 tablespoon Thai red curry paste
- 1 1/2 cups dried mung beans soaked and drained
- 1 tablespoon soy sauce
- 1 400ml can of full fat coconut milk
- 1 cup water
- 1/2 cup natural creamy peanut butter
- 1 bunch kale chopped
- 1/2 - 1 bunch of cilantro depending on taste preference
- 1/2 cup chopped peanuts
Instructions
- Heat a large pot over medium heat. Add the olive oil. Add the garlic, onion, ginger, red pepper, sweet potato, salt, pepper, dried coriander, and Thai red curry paste. Stir to combine and sauté over medium heat for 10-12 minutes, until the onions are translucent.
- Reduce heat to medium-low. Add the mung beans, soy sauce, coconut milk, water, and peanut butter. Stir to combine and let simmer over medium to low heat until the sweet potatoes and mung beans are soft, about 20-25 minutes.
- Turn off the heat and add the kale, cilantro, and peanuts. Stir to combine and let the greens gently wilt in the heat for about 5 minutes. Serve over rice and enjoy!
Notes
In place of mung beans you could use lentils, it's just as tasty!
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