Today is a beautiful sunny cold day and I wanted to share a comforting soup recipe because soup makes me feel happy and feels like a warm hug.
With everything that’s happening in the world and all of the things happening that we can’t control, cooking has brought me so much comfort. I am trying to stay as positive as possible and focusing on the things that I can control: staying home, cooking from home, long runs and workouts, reading, extra snuggles, and spending my time doing things that make me feel happy. I also feel like this is an important time for people to share more positivity when things can feel overwhelming, one of my favourite ways to share sunshine is by sharing nourishing recipes.
Earlier this winter I shared a Red Thai Curry Stew with coconut milk in it, I wanted to lighten up this version with broth but still wanted to add some healthy fats and creamy texture so all natural peanut butter was added.
This is the easiest and most flavourful Red Thai Curry and you can have dinner on the table in under 30 minutes!
As always you know you can make your own substitutions you could add rice or quinoa, sub chickpeas for chicken or your favourite protein source, add or remove any veg that you love or don’t overly enjoy. You can make it nut free by omitting peanut butter and swapping it for coconut milk, or any seed butter. Lemon grass is obviously not a common ingredient that you would have in your home so feel free to omit for now. If you don’t have Red Thai Curry paste you can make this a simple yellow curry stew by adding 2 tablespoons yellow curry powder instead.
Peanut Red Thai Curry Stew
2 cloves garlic
½ yellow onion, minced
1 tablespoon avocado oil
2 carrots, peeled and chopped into half moons
2 celery stalks, sliced
3 cups broccoli coleslaw mix (or 1 cup red cabbage, 1 cup green cabbage and 1 cup broccoli all finely chopped)
1 yellow pepper, diced
½ cup all natural peanut butter
3 tablespoons red curry paste
6 cups vegetable broth
1 (15oz.) can chickpeas, drained and rinsed
½ teaspoon paprika
1-3 inches lemon grass (optional – or 1 tablespoon from tube – minced)
¼ cup peanuts, chopped
In a large pot over medium heat add oil, garlic and onions and cook for 1 minute.
Add in carrots, celery, broccoli slaw, and yellow pepper cook another 2-3 minutes stirring frequently so veggies don’t stick to the bottom.
Add in broth, peanut butter, red curry paste, chickpeas, paprika and lemon grass and let simmer on low heat for 20 minutes until vegetables are fork tender.
Top with fresh cilantro and chopped peanuts.
If you know a friend who would enjoy this recipe I would so appreciate you sharing this recipe with them. If you make the stew would love to know what you think in comments below or DM me on the socials @pam_rocca or hashtag #prepwithpam.