Ingredients
- PEANUT CURRY-
- 2 Tbls neutral oil
- 1 Onion, diced
- 1 Red pepper, diced
- 1 Yellow pepper, diced
- 1 Sweet potato, diced
- 1 Large carrot, diced
- 400g Can of chickpeas
- 2 Large garlic cloves, minced
- 1 Inch piece of ginger, grated
- 1 Red chilli, sliced
- 1 Tbls peanut butter
- 2 Tbls red curry paste
- 1 Tbls soy sauce
- 1 tsp brown sugar
- 400g can coconut milk
- 3/4 Cup vegetable stock
- 1 Tbls lime juice
- CHILLI LIME PEANUTS-
- 1 tsp chilli powder
- Juice from 1 lime
- 1 Tbls neutral oil
- 1/2 tsp salt
- 1 Cup unsalted peanuts
- BASTING OIL MIX-
- 1/2 Cup neutral oil
- 1 tsp sesame oil
- 1/4 tsp garlic powder
- 1/2 tsp cayenne pepper
- TO SERVE-
- 6 Large tiger rolls
- 1 Scallion, sliced
- Extra sliced red chilli (optional)
- Lime wedges for serving (optional)
Method
- Preheat oven to 180c
- PEANUT CURRY-
- Put 2 Tbls of neutral oil into a wok or pan and heat to medium heat.
- Add the onion and cook for a minute or two until it starts to soften.
- Add the ginger and garlic and cook for another minute.
- Mix in the red curry paste, brown sugar and soy sauce and fry off until fragrant. (about 2 minutes)
- Add in the peanut butter, coconut milk and vegetable stock and mix to combine. Bring to a simmer.
- Now add in the sweet potato, carrot, capsicum and chickpeas and simmer until the veg starts to soften.
- Once the vegies have softened turn off the heat and stir through the lime juice and fresh chilli.
- CHILLI LIME PEANUTS-
- Whilst the curry is cooking, in a small bowl mix together the chilli powder, lime juice, oil and salt and toss through the peanuts.
- Line a baking tray with baking paper and spread the nut mixture out on the tray. Bake until they start to brown. (about 6-8 minutes). Remove from the oven and set aside.
- BASTING-
- Cut the tops off of 4 tiger rolls and gently pull out the bread from inside the rolls leaving the base and sides intact. These will be your bowls for the curry.
- Tear the lids in half and tear the other 2 spare tiger rolls into large pieces.
- Mix together the neutral oil, sesame oil, garlic and chilli powders and baste the insides of each tiger roll bowl and baste the extra pieces of torn bread too. Bake these in the oven until just crisp. (about 4-5 minutes)
- TO SERVE-
- Place each bowl onto a plate with the extra pieces of crispy bread. Spoon the curry into the bowls, top with some chilli lime peanuts.
- Garnish with scallions and chilli and serve with extra lime wedges.
Product used in recipe
- VALCOM - VALCOM CURRY PASTE RED
