Peanut Butter Curry

In-Season Summer Recipes Main Dish

The Senator’s favorite dish to cook at home sounded so delicious that we decided to reach out to one of his favorite restaurants and ask them to create a recipe for us. Try “Chef She’s” version below or stop by the café; she may be adding this dish to her menu this summer.

By Rashena Burroughs / Photography By Rashena Burroughs | June 03, 2022

Ingredients

SERVINGS: 4 Serving(s)

2 cups coconut cream
¼ cup red curry paste
1 red pepper, sliced thinly
2 shallots, sliced thinly
1 tablespoon avocado oil
1 cup of crimini (or baby bella) mushrooms, sliced
1½ cups vegetable broth
½ cup natural peanut butter (Justin’s recommended)
1 teaspoon Himalayan salt
½ cup coconut sugar
2 tablespoons freshly squeezed lime juice (from 2-4 Key limes)
Handful fresh parsley, chopped
Handful fresh scallions, sliced in ½” pieces
Handful peanuts, chopped

Preparation

Mix coconut cream and curry paste together in a large pot over medium heat until until it reaches gentle boil. Lightly steam red peppers and shallots in a separate pot and set aside. Heat avocado oil and saute mushrooms. Add peppers, shallots, mushrooms, and vegetable broth to the pot with the cream and curry mixture. Return to a slow boil. Add in peanut butter, salt, coconut sugar and lime. Heat until warm. Serve immediately, garnishing curry with parsley, scallions and peanuts. Serve with rice or your favorite grain.