By Terres Gacek
After goggling a few curry recipes I chose one that was more Thai inspired, calling for peanut butter and ginger. Overall this recipe was relatively easy to make, total cooking and prep time estimated about 30 minutes. The best part was all I had to do was server it over rice to make a complete meal and it made enough for me to have leftovers.
I highly recommend this recipe; I know at first glance it’s not the most appealing dish in the world. But it is backed with Thai flavor and peanut butter. I believe in experimenting with new flavors and exploring others cultures through food. Life gets boring when you’re eating the same thing over and over again. And if you don’t have the finances to eat out a lot, try making food at home. Making food at home saves you money and strengths you’re cooking skills. Impress your friends by making a new dish. Whatever you eat out or at home, enjoy what you need and don’t let your food experience fall flat and routine. Try new things and share what you make or try with us. Check out the recipe I used below from allrecipes.com and happy cooking!
Recipe form allrecipes.com
1 ½ cups white rice
3 cups water
1 (14 ounce) can of coconut milk
5 tablespoons peanut butter
2 cans of chickpeas (or garbanzo beans rise and dry them)
2 teaspoons ground ginger
1/8 teaspoon ground cinnamon
1/8 teaspoon cayenne pepper
1 (28 ounce drained) can diced tomatoes
1 teaspoon salt
Step 1 –
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
Step 2 –
Stir in coconut milk and peanut butter together in a large saucepan over medium-high heat until the peanut butter melts and the mixture is smooth, 5 to 7 minutes. Stir chickpeas, ginger, cinnamon, and cayenne pepper into the mixture; cook, stirring occasionally, until the chickpeas are tender, about 10 minutes. Add tomatoes; continue cooking until the mixture thickens slightly, about 10 minutes. Season with salt. Serve over rice.