June 9, 2018
If you love peanut butter and stir-fry’s your gonna love this recipe! I’m somebody who really enjoys simplistic meals that are nutritious but easy to make and also satisfying to the taste buds. this recipe is perfect for meal prepping when you have a busy week ahead or are to drained after a long day to put a ton of effort into making a meal.
The sauce is definitely what makes this dish so fan-taste-tastic, and can be put on various other combinations of wholefoods. lots of people like peanut butter & jelly together, or peanut butter & chocolate, but I think after trying this combo together you’ll be saying peanut & curry is the way to go.
Easy Peanut Butter Curry Stir-Fry
Serves 2
Ingredients
- 1 cup of brown rice, dry (or any grain you like)
- 2 cloves of garlic
- 4 cups of frozen vegetables (I like using the frozen Asian medley variety)
- 4 tsp peanut butter ( I use organic pb)
- 2 tsp Thai curry paste ( I use green but any will do. Use more or less depending on spiciness of your paste)
- 2 tbsp soy sauce ( I use Braggs liquid aminos)
- 1/2 cup almond milk
- 1/2 cup kidney beans ( or beans of choice), drained & rinsed
Directions
- Cook rice according to package or put rice and 3 cups of water if you’re using 1 cup of rice in a frying pan and bring to a boil, then reduce heat, and let simmer.
- After 25 minutes, add garlic and frozen vegetables.
- Let the vegetables & rice simmer for another 15 minutes until everything is soft.
- In the meantime prepare the peanut curry sauce by whisking together the peanut butter, curry paste, soy sauce, and milk in a bowl.
- If, after 15 minutes, there’s still too much water, increase heat to make the excess water evaporate.
- Add the sauce as well as the beans and stir-fry for another 2-3 minutes, stirring frequently.
Enjoy!
TIP: you can easily add protein to this meal! I really enjoy throwing in tofu but chicken breast or lean beef goes great in it as well.
