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Beef Peanut Butter Curry – Thick and rich Thai-style curry with beef, bell peppers, peanut butter, lemongrass, and red curry paste.It’s been 27 days since I last posted an Asian-style recipe (see it here). This is bad. I knew I was feeling off balance, and it turns out it’s because I have not had any homemade Asian food in almost a month. This borders on culinary criminal activity in my book.
With all the holiday preparations happening here for both the blog and for parties, I needed a break from all my seasonal favorites and give my palate a different flavor to play with.
Enter this Beef Peanut Butter Curry. I have made so many versions of this dish over the years that I am not even sure where I first came upon this recipe. It’s a throwback to something I probably had once or twice as a kid in Southern California.
I am always looking for ways to up the protein in my dishes, whether it is using beans, more than one type of meat, or nuts. Peanut butter is a quick way to add more protein to a dish, and an extremely fantastic shortcut when making Asian dishes.I was at Walmart recently for a few items and I picked up Peter Pan® Simply Ground Peanut Butter Original. The packaging indicated it was both creamy and crunchy. That’s when I decided it was time to share this recipe with you all.I’ve only ever used creamy or crunchy peanut butters in this recipe, leaving me not fully satisfied with either one. If I use just creamy, I end up adding additional peanuts for crunch and texture. But if I use just crunchy, there isn’t enough creaminess to it that I end up adding more coconut milk or cream. This new Peter Pan® Simply Ground Peanut Butter Original was looking to be the answer to my recipe problem.
It was the answer! The texture of this peanut butter is EXACTLY what I have been wanting. It has all the smooth creaminess I wanted to make the silky sauce, but the not-quite-finely ground peanuts to give me the texture and crunch I craved.
Beef Peanut Butter CurryPrint
- 1 lb stir fry beef/thinly sliced sirloin
- 3 bell peppers; julienned
- Cooked rice (optional)
- 2 1/2 cups unsweetened coconut milk divided; 1.25/1.25
- 3 tbsp fish sauce
- 3 tbsp red curry paste
- 3 tbsp lemongrass paste
- 2 1/2 tbsp honey
- 1/3 cup peanut butter
- 1/4 cup chopped cilantro; plus more for garnish
- In a large pot (like a dutch oven or French oven) add 1 1/4 cup coconut milk and bring to a boil.
- Once boiling, add the curry paste, mix well, fully incorporating the paste into the milk.
- Add the honey, fish sauce, and lemongrass; mix well.
- Add the peanut butter and stir well, the color will change and become deeper/bolder
- Add the remaining coconut milk and return to a boil.
- Add the raw beef and bell peppers, return to a boil and cook for 8-10 or until the meat is cooked through. The sauce will thicken.
- Add the 1/4 cup cilantro.
- Serve over hot cooked rice and garnish with the reserved chopped cilantro.
Recipe NotesOptional directions:
Add 1-2 Thai red chilies for additional heat.
Add 3-5 torn kaffir lime leaves when adding the beef and peppers.
Garnish with Thai basil instead of cilantro.
Peanut butter is a pantry staple in my house. I’ve tried to convince my daughter that it’s a simple pleasure to just open a jar, grab a spoon and have a snack but she’s not having that. She prefers hers spread on bananas and lined with raisins. At any rate, we go through jars rather quickly. Luckily for us…and you, Peter Pan has a coupon to save us all a bit on our next purchase. You can get that coupon here. What are some of your family’s favorite ways to use peanut butter outside the classic PB&J?