This quick dinner idea is the ultimate curry in a hurry, made with just a handful of cupboard staples, in one pan and in just 15 minutes. It’s got everything: Warmth from the spices, richness from the peanut butter and coconut milk and freshness from a final hit of lime and spinach.
It’s comforting but not heavy, simple but packed with flavour—an easy fix for when you want a deeply satisfying dinner, fast.
Good-quality Thai curry pastes are made with fresh, natural ingredients like Thai chillies, lemongrass, galangal, lime leaves and shrimp paste. Look for brands that use a high percentage of these and avoid those padded out with additives or preservatives. There are also vegan versions.
Serves: 4
Cooking time: 15 minutes
Ingredients
- 1 × 400g tin of chickpeas, drained and rinsed
- 2 x 400g tins of good-quality coconut milk (70% or more coconut extract)
- 100 g smooth natural peanut butter
- 1 tbsp good-quality Thai red curry paste
- 1 tbsp mild curry powder
- 1 tbsp light soy sauce
- 1 tsp sugar
- 200ml boiling water
- 200g baby spinach
- ½ lime, juice
To serve
- Cooked rice and/or warmed flatbreads
- Roasted peanuts, finely chopped (optional)
Method
- Place the chickpeas, coconut milk, peanut butter, curry paste, curry powder, soy sauce and sugar in a medium saucepan and set it over a high heat.
- Stir in the boiling water and bring the liquid to a simmer, stirring frequently to prevent the curry sauce sticking. Reduce the heat to medium–high and cook, again stirring frequently, for 5 minutes.
- Add the baby spinach and lime juice, stirring until the spinach has wilted, then season with salt and pepper.
- Serve the curry in bowls with rice and/or flatbreads, and if you want some crunch, scatter over a few roasted peanuts.
Other recipes you may be interested in:
Dinner Time by Zena Kamgaing | Bloomsbury Publishing | AUD$44.99 | NZD$48.99
Quick dinner idea: Satay-ish chickpea & spinach curry
