Peanut Curry Corn Recipes

PEANUT CURRY CORN

Steps:

• I use 1/2 cup unpopped corn kernels to make about 8 to 10 cups of popped corn in my air-popper. I use a LARGE plastic bowl to pop into.
• In a microwave safe cup, put the peanut butter ( I use "Better than Peanut Butter" with mine. It's half the calories and like 75% less fat. It's too sweet in my opinion for PB&J sammies, but it is really great in this!).
• Add sambal (add more if you like it spicier, or less if you're a wimp) to the peanut butter along with enough water (teeny bit!) to thin the peanut butter, not too runny though! Should be a creamy and thick. Stir with a table knife, not a fork.
• Microwave the cup of P. Butter and Sambal for about 30 seconds.
• With rubber gloved hands (Hot!) gently fold the P. butter mixture onto the popcorn. It's messy, and sticky and it seems impossible without crushing all the popcorn, but trust me, it does work. Just keep grabbing some in your hand and working it through the popcorn GENTLY. Remember work it into popcorn in the bottom of bowl too.
• As it cools it turns into little clusters of popcorn-ball like sticky sweet spicy yumminess!
• A nice cold beer goes great with this!

THAI PORK & PEANUT CURRY

Steps:

• Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown.
• Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.
• Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. Can now be frozen for up to 2 months. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through. Serve scattered with the coriander leaves and rice.

VEGETARIAN PEANUT CURRY (AFRICAN INSPIRED)

Steps:

• Heat oil in a large pot over medium heat.
• Add onion, carrots and jalapeno and sauté until almost soft about 8 minutes.
• Add garlic, ginger and lime zest and sauté another 3 minutes.
• Add spices and sauté until fragrant.
• Stir in broth, tomato sauce and diced tomatoes and bring to a boil.
• Stir in peanut butter, reduce heat and simmer until it melts.
• Stir in coconut milk, garbanzo beans and dried fruit and simmer for another 10 minutes.
• Salt to taste.
• Put cooked brown rice in bowls and ladle curry over rice. Top with a dollop of yogurt and cilantro.