This peanut butter curry recipe upholds that self-maintained trifold simplicity: it's comforting, it's flavorful, and it's easy to make. The invigorating spiciness of the yellow curry is a most welcome sensation, packed with flavor and depth, while the creamy and unctuous coconut milk and peanut butter base balance the spice and create a hearty curry mixture that gives the yellow curry something to project itself onto. Simply put, if you love curries, then you're going to love this!
Begin by heating olive oil in a soup pot over medium heat. Then, sauté the finely minced ginger and garlic for a minute or two, until aromatic and just beginning to brown.Also, if you'd like to eat this with some fresh basmati rice, begin preparing that now.
Next, add the vegetable broth and coconut milk to the sautéed ginger and garlic, as well as the heaping handful of baby carrots. Turn up the heat to bring the soup to a boil, and then, once boiling, lower the temperature to about medium-high heat, covering the soup pot with the lid and cooking the carrots for about 5 minutes.
After 5 minutes has past, add the halved yellow potatoes and whole green beans to the soup. Once again, cover the soup pot and let the veggies cook for an additional 20 - 22 minutes, until the potatoes are tender and soft when poked with a fork.
Once the veggies are done, turn down the heat to low, and then add the peanut butter, yellow curry powder, lime juice, and low-sodium tamari. Mix those ingredients into the curry until they are completely incorporated.
Serve the curry in a large bowl, topped with fresh basil and lime wedges!
Notes
The nutrition facts account for regular coconut milk, and do not account for basmati rice.