1 medium sweet potato, washed, peeled and chopped in small pieces
1 red bell pepper, chopped
1/2 zucchini, chopped
1 carrot, chopped
6 kaffir lime leaves
1 cup vegetable broth
1/2 cup + 1/2cup unsweetened soy milk (can be substituted for almond milk)
2 cloves of garlic, minced
1 heaping tablespoon peanut butter
1 heaping teaspoon red Thai curry paste
1 lemongrass stalk, chopped very tiny
1/2 teaspoon grated ginger
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon pepper
1/8 teaspoon coriander
In a bowl, whisk ½ cup of non-dairy milk with the last 9 ingredients (from the garlic until the coriander)
In a non-stick pan, sautée the leeks and green onions until slightly brown.
Add the liquid mix to the pan and cook for 2-3 minutes on medium-high heat (it should actually boil for 2-3 minutes)
Add the chopped sweet potato, red bell pepper, carrot and zucchini and combine well with the sauce. Cook for another 2 minutes on medium heat.
Now add the vegetable broth, the rest of the almond milk and the kaffir lime leaves. Then reduce heat, cover and simmer for 20-25 minutes.
Serve over jasmine rice.
Optional: top with chopped peanuts and green onions.
Notes: The sauce will be quite liquid. If you want it to be thicker (like in the pictures), mix 2 teaspoons of arrowroot or cornstarch with 3 tablespoon of milk. Before serving the curry, bring it to a light boil and add the milk-arrowroot-mix while stiring for 1 minute. Then serve. I used soy milk because I wanted a low-fat version. I´ve tried it with almond milk and it works great too. If you are not concerned about the fat content, feel free to use coconut milk instead. This dish is quite spicy. If you want it less spicy reduce the Thai red curry paste to ½ teaspoon and if you like it very (VERY) spicy increase it to 1,5-2 teaspoons.
CuisineLow-Fat, Soy-Free, Gluten-Free
Recipe by The Bright Bird at https://www.thebrightbird.com/peanut-red-thai-curry/