How to Cook Peanut Butter Curry W/ Mint Basmati Rice

Guest Post by Carmel Hall of Cookin’ with Carmel

I am originally from San Francisco, but have always had a love for Ireland. My Mom comes from West Cork, and growing up we’d spend our summers on Bere Island. It was always a desire to live here, and in April 2014 I made the move!

Bere Lighthouse via www.discoverireland.ie

I attended the Ballymaloe Cookery Course, to explore my love of food. Since completing the 12 week course, I went on to intern with top chefs and in top kitchens across the country. I also worked in a world-renowned restaurant in Italy for a month.

I decided to start penning down my own recipes inspired by my experiences and the people I met. I started my blog in March 2015, and since then my recipes have been published in some well known magazines Woman’s Way, thetaste.ie, West Cork Times. Like Magazine named me an up and coming Insafoodie. I have also been featured on the worldwide app, Kptn Cook.

My cookin’ blog is a marriage of my two passions: food and photography. I studied photography in college, and it has definitely helped me in capturing the best image. I use mostly natural light, but play around with bright colors and table settings.

PEANUT BUTTER CURRY WITH MINT INFUSED BASMATI RICE

c.hall 2015

This is a really quick curry to put together, with hints of a nutty satay flavor. You probably have all the ingredients in your cupboard! I made my sauce really spicy, but feel free to cut back on the spice for kids or if you want something a little more mellow. The mint infused basmati is a really refreshing contrast to the spicy curry. I used chicken, but for a vegetarian option use whole button mushrooms, a mix of peppers and courgette.

For the curry sauce: (Serves about 4)
1 onion roughly diced
1 garlic clove minced
1 teaspoon fresh ginger minced
2 teaspoon chili flakes
1 tablespoon tumeric
1 tablespoon cumin
3 tablespoons buckwheat flour (you can use white, gluten free or wholemeal too if that’s what you have!)
1 can of coconut milk
4 heaped tablespoons peanut butter
Salt and pepper for taste

In a medium sized pan, sweat the onion and garlic until soft in coconut oil. [Whether you chose to add meat or vegetables, add them at this time]
– Add the spices. Give it a good stir [you’ll want to make sure your chicken or veg is cooked through], and after about a minute, add the flour. Give another good stir, and it will seem a bit clumpy, that’s totally normal.
– After about another minute, add the coconut milk and stir stir stir! Bring the mix to the boil, and stir in the peanut butter, season with salt and pepper for taste, and simmer. I left mine to simmer for about 10 minutes.

Mint infused basmati rice:
Wash and drain rice really well.
-Measure rice-about 1 cup per person-and put in a saucepan with double the amount of water and a pinch of salt and about 4-5 mint leaves( roughly chopped).
-Simmer for about 12-15 minutes without uncovering. Fluff up with a fork, and garnish with more mint leaves. Serve with your curry!
Enjoy!

Recipe by Carmel Hall via cookinwithcarmel.com