Seriously Simple: Thai peanut curry is marvelously easy
2 cups low-sodium chicken or vegetable broth
Crushed peanuts
Fresh basil
2 cups long-grain rice, cooked
1. Steam vegetables until just tender. Set aside.
2. Make curry: In a large, nonstick skillet, over medium-high heat, heat olive oil. Add the onion, ginger and garlic; cook until the onion is tender, about 5 minutes.
3. Add the fish sauce, curry paste, peanut butter, lime juice, salt, coconut milk and chicken broth. Cook, stirring until everything is combined and starts to simmer. Reduce heat to medium-low and simmer 1 minute.
4. Add the vegetables and gently simmer another 4 to 5 minutes.
5. Serve over cooked rice and top with chopped peanuts and fresh basil.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
©2021 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.
