Thai Peanut Curry & Brown Rice Bear
From: 
Recipe type: Inspired by http://menumusings.blogspot.ca
Cuisine: Thai
 
A wonderful recipe to satisfy the Thai craving for the whole family but not so overwhelming that children won't eat it. Even at three years old our children love this one. The fish sauce really adds an excellent flavour but recognize that it is very high in salt and as you know, I always put salt as optional because too much salt can be a very bad thing. We try to keep our additional daily salt besides what is in natural foods to under 100mg.
Ingredients
  • 1 Block Extra Firm Organic Tofu (cut into half inch cubes) or Chicken
  • 1 Cup Green Beans (fresh or frozen, cut into 1 inch pieces)
  • 1 Cup Peppers (I usually use red & green sliced & cut into 1-2 inch pieces)
  • 1 Cup Acorn or Butternut Squash (cut into 1 inch chunks)
  • 1 Medium Yellow onion (chopped)
  • 1 TB coconut oil (optional)
  • 1 Small Can Water Chestnuts (sliced)
  • ½ Cup Cashews (roughly chopped)
  • 1 Handful of Raisins or Currants
  • Chopped Cilantro (for garnish)
  • Unsweetened Coconut (for garnish, toasted optional)
  • Lime wedges (for garnish)
  • Sauce:
  • 1 Cup Coconut Milk (if light kind, use 1,1/2 cups coconut milk & ½ cup broth)
  • 1 Cup Chicken or Vegetable Broth
  • ⅓ Cup Peanut Butter (Natural & Not Roasted)
  • 1 TB Red Curry Paste
  • 5 Medjool dates (pitted)
  • 2 TB Lime Juice & Lime wedges to garnish
  • 1 TB Corn starch or Arrow root powder (optional)
  • 1 tsp Fish Sauce (optional)
Method
  1. Cook tofu or chicken in a pan with either coconut oil or using a water saute method which is simply adding a table spoon of water to the pan as needed to keep the tofu from burning. Set aside when done.
  2. In a separate pan or after you have removed the tofu/chicken, water sauté the green beans, peppers, squash and onion. Place a lid on top for about 3 to 4 minutes until the squash is slightly tender.
  3. Mean while combine all the sauce ingredients except for the cashews, raisins, water chestnuts & cilantro in a blender and blend until smooth.
  4. When vegetables are tender but not too soft, add the cashews, raisins, water chestnuts & tofu. Cook for one more minute.
  5. Add the sauce to the vegetable mixture and stir to combine.
  6. Cook until thickened. (If using arrowroot powder you don't want to bring to a boil as it will loose it's thickening power. Once thickened remove from heat). It should only be slightly thick & still somewhat runny.
  7. Serve with brown rice & top with coconut, chopped cilantro & lime wedges for garnish.
Recipe by Nutritarian Kids In The Making at http://nutritariankids.com/thai-peanut-curry-brown-rice-bear/