Quick and Delicious Creamy Peanut Red Curry
Ingredients
- 1 small finely diced yellow onion
- vegetable broth
- 2 tbsp Thai red curry paste
- 20 whole cremini ‘baby bella’ mushrooms
- 1/2 can coconut milk
- 1/4 cup unsalted creamy peanut butter
- 2 tbsp lime juice
- 1 tbsp low sodium tamari and 1 tsp vegan Worcestershire sauce
Preparation
In medium saucepan, cook 1 small finely diced yellow onion in a little vegetable broth until translucent and starts to stick to sides of pan
Add 2 tbsp Thai red curry paste and cook another 30 seconds
Add about 20 whole cremini ‘baby bella’ mushrooms (wiped clean and slightly trimmed)
Cook another minute while mixing
Add 1/2 can coconut milk and bring to a simmer
Once gently simmering, mix in 1/4 cup unsalted creamy peanut butter, 2 tbsp lime juice, 1 tbsp low sodium tamari and 1 tsp vegan Worcestershire sauce
Return to gentle simmer and cook covered a few more minutes until mushrooms are just tender
