Tag Archives: Peanut

Red Curry Peanut Noodles

Mmmmmm…peanut butter. It is really good on everything! So clearly peanut noodles are amazing, I mean, pasta plus peanut butter…what could be bad? I found this recipe in the 2009 Food & Wine Cookbook and was intrigued by the addition of red curry paste to classic peanut noodles. After making it, I was pleased to see that it worked really well. The curry paste added a little bit of spice to this dish but with the amount I used, I wouldn’t really call this a spicy meal. If spice is your thing, you might want to add more curry paste, crushed red pepper, or Sriracha to spice it up.¬†I added shredded chicken to the noodles to make this more of a meal than a side. Using a supermarket rotisserie chicken saved time and made this a quick weeknight dinner, which I really needed, since I had to use the time I saved that night to make Peppermint Blondies for my son’s teacher. If you prefer to make a vegetarian dish, tofu would work well instead of chicken, or just enjoy the peanut noodles on their own. They’re supposed to be served cold but I love them hot as well!

Red Curry Peanut Noodles


Red Curry Peanut Noodles (adapted from Food & Wine Annual Cookbook 2009)

Yield: 4 servings

3/4 pound spaghetti (I used a mixture of whole wheat and regular)

1/2 cup creamy peanut butter

1 1/2 tablespoons fresh lime juice

1 tablespoon red curry paste

1/3 cup lower sodium chicken broth

1/4 cup plus 2 tablespoons fresh cilantro leaves, divided

kosher salt, to taste

1 cup shredded chicken

2 green onions, white and green parts thinly sliced

1 cup matchstick carrots

1/3 cup coarsely chopped salted roasted peanuts


1. Boil a large pot of salted water. Once it is boiling, add the spaghetti and cook according to package directions, until it is al dente. Drain the pasta and rinse under cold water.

2. In a food processor (a 2 cup mini food processor is large enough), pulse together the peanut butter, lime juice, red curry paste, broth, and 1/4 cup cilantro until pureed. Season with salt, to taste.

3. In a large bowl, add the drained and rinsed spaghetti to the chicken, onions, and carrots. Mix in the sauce and toss to combine.

4. Garnish with the remaining cilantro leaves and the chopped peanuts.


Peruvian Chicken Stew with Sweet Potatoes and Peanuts

A trip to Machu Picchu is definitely on my bucket list but it’s not going to happen right now with a toddler in tow. So I’ll just have to take myself to Peru through cuisine. I just made a quick dinner that I adapted from Cooking Light Soups & Stews Tonight! The house smelled great from the peanuts and we had a hearty meal, great for a fall evening. I apologize for the lack of photos along the way but I had my kiddo on my hip during much of the cooking process so didn’t have a spare hand for the camera. But check out the final product below.

I ground up dry roasted peanuts in my mini food processor. They weren’t quite at peanut butter consistency but seemed a little moist. I thinly sliced an onion and a half then prepped my sweet potatoes, cutting them (approximately 1 pound worth) into small chunks. I heated vegetable oil in the Dutch oven on medium-high heat, then browned the onions. I added in the peanuts, 6 cups of water, yellow cornmeal, some salt, cumin, ground allspice, and the sweet potato chunks. After bringing it all to a boil, I reduced the heat to low and let it simmer for 15 minutes. I then added in a pound and a half of boneless skinless chicken breasts cut into bite sized pieces. I again brought it to a boil then reduced heat to medium-low and let cook for 10 more minutes. I tossed in a handful of fresh cilantro and dinner was ready. The broth was so tasty. I’d recommend seasoning the chicken, maybe with a little salt and freshly ground pepper, before cooking it, to add a little more flavor. But all in all, yummy stew that I’d definitely make again.

peru stew


Peruvian Chicken Stew with Sweet Potatoes and Peanuts (adapted from Cooking Light Soups & Stews Tonight!)

Yield: 6 servings

1/2 cup unsalted dry roasted peanuts

1 tablespoon vegetable oil

1 1/2 cups thinly sliced onion (1 1/2 medium onions)

6 cups water

1/2 cup yellow cornmeal

1 teaspoon salt

1 teaspoon ground cumin

1/8 teaspoon ground allspice

1 pound of peeled sweet potatoes, diced into cubes

1 1/2 pounds boneless, skinless chicken breasts, cut into bited-sized pieces, seasoned with salt and pepper to taste

1/3 cup chopped fresh cilantro

The Recipe:

1. Grind peanuts in a spice grinder or food processor until chopped into fine/medium pieces. They will be moist appearing but not peanut butter consistency

2. Heat the oil in a Dutch oven over medium-high heat. Add the onions and cook until lightly browned.

3. Add the water, cornmeal, salt, cumin, allspice, and sweet potatoes. Bring to a boil then reduce heat and simmer for 15 minutes over low heat.

4. Add the chicken pieces. Bring to a boil again then reduce heat and cook for 10 minutes or until the chicken is cooked through.

5. Stir in 1/3 cup of fresh cilantro, roughly torn.


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