Vegetable Coconut and Peanut Curry

Ingredients

• 2 tablespoons crunchy peanut butter
• 1 teaspoon tomato paste
• 1 lime, zest and juice
• 1 tablespoon Thai fish sauce (nam pla)
• 1 tablespoon soy sauce
• 1 ounce cilantro
• 3 red chili peppers, deseeded and finely chopped
• 4 garlic cloves, finely chopped
• 1 tablespoon ginger, finely chopped
• 2 tablespoons vegetable oil
• 2 red onions, cut into thin wedges
• 4 carrots, halved and cut into 1/2in slices
• 1 butternut squash, deseeded and roughly sliced
• 1 3/4 cups coconut milk
• 2 tablespoons peanuts, roasted and chopped
• 2 ounces fresh spinach

Directions

1. 1

   Measure out 7/8 cup hot water in a large jug, add the peanut butter and stir until it dissolves. Stir in the tomato paste, lime zest and juice, Thai fish sauce and soy sauce.

2. 2

   Remove the leaves from the cilantro and set aside. Chop the stalks and roots as finely as possible and mix with the chopped chili peppers, garlic and ginger.

3. 3

   Heat the oil in a large pan and fry the onions over a high heat for a few minutes until they start to soften and slightly brown.

4. 4

   Add the carrots and fry for 2 minutes, followed by the squash. Fry for a further 2 minutes.

5. 5

   Sprinkle over the chili mixture, cook for one minute and pour over the coconut milk and the peanut butter mixture. Simmer until the liquid has reduced a little and the vegetables are tender – about 25 – 30 minutes.

6. 6

   For the last minute add the spinach, allowing it to wilt a little. Season to taste, sprinkle with the coilantro leaves and chopped roasted peanuts. Serve.