Creamy peanut butter curry with calories, macros & pics!

sammivvalters

This is one of my favourite meals, it's so delicious and easy to make so I thought I'd share! I use chicken or turkey in this recipe and usually serve it with brown rice. It uses a tiny bit of Thai green curry paste for some slight heat and flavour but it's hardly spicy at all. You could add more spices if you'd like it hot. I'm British so the recipe is in grams and mls.



Ingredients:
Chicken or turkey breast (I used 110g of turkey breast)
Chopped fresh ginger (I used about half a tablespoon)
Chopped garlic clove
5ml (about a teaspoon) extra virgin olive oil
50g green beans
30g low fat mascarpone cheese
2 chopped spring onions
5g (about a teaspoon) Thai green curry paste
20g smooth peanut butter
A teaspoon of dried coriander
Salt and pepper

Directions:
1. Heat olive oil on a pan, finely chop the garlic and ginger and cut the turkey breast into chunks, fry until slightly golden
2. Turn down the heat, add in mascarpone, peanut butter and Thai green curry paste, season with salt and pepper and add water until your sauce has the desired consistency (I like mine quite thick)
3. Simmer and add the green beans when the turkey is nearly cooked through
4. When the turkey is cooked, stir in the dried coriander and chopped spring onions. Serve! :happy:

Calories/macros based on the ingredients and quantities I used (no rice):
391 calories
8g carbs
23g fat
44g protein

SuperCrsa

This sounds sooo yummy! So Bump!

SlinkyAndHerAmazingBunsOfSteel

looks and sounds delicious!

ghsfitnesspal

never even occured to me to put peanut butter in, definitely doing that next time. Ta!

ScarletShopaholic

Sounds delicious, so bumping for later

Dovekat

I am not a big fan of curries but this looks and sounds yummy, I may well give it a go thank you for sharing

lauren3101

Is this one portion? Or would it serve two?

CrazyVulcanLover

bump

sammivvalters

Is this one portion? Or would it serve two?

I find this is the perfect portion size for one. Not too big, not too small. Don't think you'd want to split it between two to be honest.

claresusan

Bump, that sounds totally delicious! Thanks for the recipe!

BalmyD

It looks good. I'll try it!

Luthien007

Bumpity bump

Jenism1

That looks delish!! Thanks for sharing with us!

jkmiller82

Yum and bump!

iRun_Butterfly

Yum! Perfect to feed my recent curry obsession

lynn_glenmont

Mmm, thanks, this sounds wonderful. I'm thinking of subbing a little unsweetened coconut milk for the mascarpone, which I don't usually keep on hand. And maybe throw in a some fresh chilis and basil, since they're in the vegetable drawer.

lynn_glenmont

Oh -- when you say coriander, is that the dried spice, or are you talking about the leaf (which in the U.S., English-speakers call cilantro, but it's all the same plant, and I think it might possibly be one of those terms -- like aubergines and eggplant -- that need to be "translated" when it crosses the Atlantic)?

MikaMojito

I think that's going on my menu plan. However, I'm not eating rice etc for dinner atm, so I think I'll add some peppers and bamboo shoots. That shouldn't raise the calories too much and will make my tummy happy.

currlee

bump...yum

currlee

Oh -- when you say coriander, is that the dried spice, or are you talking about the leaf (which in the U.S., English-speakers call cilantro, but it's all the same plant, and I think it might possibly be one of those terms -- like aubergines and eggplant -- that need to be "translated" when it crosses the Atlantic)?

Coriander is what you get when the cilantro plant goes to seed. So while they are the same plant, they are at different stages. My understanding, anyways. This recipe is calling for the dried spice. But why not try it with some cilantro

sammivvalters

Oh -- when you say coriander, is that the dried spice, or are you talking about the leaf (which in the U.S., English-speakers call cilantro, but it's all the same plant, and I think it might possibly be one of those terms -- like aubergines and eggplant -- that need to be "translated" when it crosses the Atlantic)?

I used the dried leaf in this for ease but the fresh herb tastes much better. I didn't know it was called cilantro in the US. Learn something new every day.

sammivvalters

Oh -- when you say coriander, is that the dried spice, or are you talking about the leaf (which in the U.S., English-speakers call cilantro, but it's all the same plant, and I think it might possibly be one of those terms -- like aubergines and eggplant -- that need to be "translated" when it crosses the Atlantic)?

Coriander is what you get when the cilantro plant goes to seed. So while they are the same plant, they are at different stages. My understanding, anyways. This recipe is calling for the dried spice. But why not try it with some cilantro

Ahh I see, I didn't know that they're considered to be different parts in the US.

I'll clear this up. In the UK, we would refer to the leaves and stalks of the plant as "coriander" and to the seeds as "coriander seeds". We don't use the word cilantro at all. I used the dried leaves, not seeds in this recipe so I guess that would be dried cilantro for you?

kaytyl2

Looks good. Bump!

lynn_glenmont

Thanks, eatliftdrink, for explaining. For some reason, I don't think I've seen dried coriander leaves (cilantro) sold in the U.S., at least not in my neck of the woods, just the fresh leaves and the ground and whole seeds. But since it was for a curry, I thought the leaves were more likely. Maybe I can find the dried at a Latino or Asian grocery, or just use more of the fresh.

The picture of the curry is gorgeous, BTW.

lynn_glenmont

Curlee, thanks for making the leaf/seed issue clear -- that's what I was trying to say, but I was so focused on the "language barrier" that I guess I didn't do a very good job on the botany!

sammivvalters

Thanks, eatliftdrink, for explaining. For some reason, I don't think I've seen dried coriander leaves (cilantro) sold in the U.S., at least not in my neck of the woods, just the fresh leaves and the ground and whole seeds. But since it was for a curry, I thought the leaves were more likely. Maybe I can find the dried at a Latino or Asian grocery, or just use more of the fresh.

The picture of the curry is gorgeous, BTW.

No problem. I have no idea what the seeds taste like but I can bet that nothing beats the fresh herb, it's just so fragrant and lovely! I may try it with the fresh herb soon but I hardly ever buy them because I never manage to use it all before it starts drying up.

Charlottecornish

To all those people commenting on coriander, you can get coriander leaf dried instead of fresh, think it's freeze dried so tastes pretty much the same as fresh!!!! Curry looks yummy!!!! Think I will try, but add a few red chillies!!!! I am a chilli freak!!!!!:happy:

Charlottecornish

Wrap the fresh stalks of coriander in damp kitchen roll in the fridge! Keeps it fresh for days!

sunshine_gem

Bump. This looks delicious! Does the peanut butter make it taste really peanutty (it's a word, honest) or is it just there in the background? I'm not a huge fan of peanut butter but this really sounds delicious!

sammivvalters

Bump. This looks delicious! Does the peanut butter make it taste really peanutty (it's a word, honest) or is it just there in the background? I'm not a huge fan of peanut butter but this really sounds delicious!

Well I really like peanut butter so ideally I'd use more but I don't to minimise the calories. :laugh: I don't think this tastes overwhelmingly nutty at all, it's just creamy and rich.

sunshine_gem

Awesome thanks! I'll definitely try it!