peanut butter Archives

Asian recipes

Chocolate fridge cake with peanut-butter caramel

Brownie recipes

Tahini-and-peanut butter brownies

40 minutes

Breakfast recipes

Tenderstem broccoli and steak salad with satay dressing

15 minutes

Coconut recipes

Coconut-and-peanut butter mieliepap

30 minutes

Brinjal recipes

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

20 minutes

Asian recipes

Camilla’s Asian curry

25 minutes

Camilla’s Asian curry

Serves 6

Difficulty Easy

Prep Time 40 minutes

Cooking Time 25 minutes

Ingredients

For the curry paste, blend:

4 garlic cloves, crushed
1 T fresh ginger, peeled and grated
1 t fresh turmeric (1⁄2 t ground)
2 chillies, sliced
2 limes, zested and juiced
4 spring onions, chopped
2 t fresh coriander, chopped
1 T fish sauce
2 T peanut oil

For the curry:

2 T peanut butter
1 x 400 g can coconut milk
1 - 2 cups chicken stock
Sea salt and freshly ground black pepper, to taste
6 free-range chicken breasts
340 g rice noodles, cooked according to package instructions
1 butternut, sliced and roasted
400 g Tenderstem broccoli, blanched
200 g sugar snap peas, blanched
Microgreens, to garnish

For the chilli oil:

1 T ginger, grated
1 T dried chillies
1 garlic clove, sliced
Salt, a pinch
1 cup grapeseed oil

Method

Place the curry paste and peanut butter in a heavy-based saucepan and fry for 1–2 minutes or until fragrant. Add the coconut milk and stock and simmer for 5 minutes.

Season to taste, add the chicken breasts and gently poach for 5–10 minutes, or until firm and cooked through. Remove from the pan and set aside. Slice when slightly cooled. Remove the pan from the heat and set aside.

To make the chilli oil, gently fry all the ingredients except the grapeseed oil until fragrant, then spoon into the grapeseed oil to infuse. This can be done a few days ahead and stored in a sterilized jar.

Serve the curry with the chicken, noodles, butternut, broccoli and sugar snap peas. Drizzle over the chilli oil and garnish with microgreens.

Cook's note: Make your own chilli oil by using grapeseed oil as a base – it has a neutral flavour, so won’t clash with anything.

Discover more Asian-inspired recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Kgodu (pumpkin, peanut and maize porridge)

Vegan black rice bowl

Sweet potato fritters with spicy peanut sauce

Thai peanut noodles

Edible cookie dough

Chocolate fridge cake with peanut-butter caramel

Tahini-and-peanut butter brownies

Banana-and-almond muesli bowl

Tenderstem broccoli and steak salad with satay dressing

Coconut-and-peanut butter mieliepap

Oat-crumbed spicy brinjal burger with peanut satay-sauce and coconut-coriander pesto

Camilla’s Asian curry

Camilla’s Asian curry

Ingredients

Method