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Peanut Coconut Curry Soup


This is delicious on so many levels– the layers of spicy, sweet and savory are elevated by the combination of textures with the velvety soup and the crunch of the peanuts!  It could literally double as a sauce for chicken, beef, pork or shrimp.  It’s also so decadent, that you can serve it with a simple salad and call it dinner.  The “wow factor” comes from creamy peanut butter which is folded into the soup, while a can of full fat coconut milk adds to the exotic feel and taste!

I partnered with The Georgia Peanut Commission this month for National Peanut Month to create a series of scrumptious recipes with peanuts and showcase them on TV shows across Georgia, which happens to be The Peanut Capital of the World!  Peanuts are such a versatile nut– they can be incorporated into breakfast, lunch, snacks, dinner and dessert so easily.  Plus, they help power your day with loads of protein!  In addition to their monounsaturated fat content, peanuts feature a number of other nutrients that, in numerous studies, have been shown to promote heart health. They are good sources of vitamin E, niacin and folate.

This is also the perfect time to really celebrate the hard working 3500 peanut farmers in Georgia, dedicated to an industry that provides over 50,000 jobs!  Stay tuned for utterly yummy recipes over the next couple weeks and make sure to hashtag #parkersplate if you post your versions on social media!

'I was meant to become a peanut butter, but someone forgot to cross the final t.'

Peanut Coconut Curry Soup
A creamy, savory Thai inspired soup
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  1. 1 Tb canola oil
  2. 1/2 sweet onion diced
  3. 3 cloves garlic diced
  4. 1 red bell pepper diced
  5. 1-2 Tb red chili paste
  6. 1 Tb fresh ginger
  7. 2 Tb brown sugar
  8. 1 can full fat unsweetened coconut milk
  9. 1 tsp fish sauce
  10. 1/4 cup heavy cream
  11. juice from 1/2 a lime
  12. 1/2 cup peanut butter
  13. pinch kosher salt
  14. crushed peanuts for garnish
  15. fresh cilantro for garnish
  1. Saute onion, garlic and pepper in canola oil on medium heat until soft, about 5 minutes.
  2. Add red chili paste and continue stirring another 30 seconds until fragrant. (I added 2 Tb to my recipe because I like it spicy, but add less if you want to bring down the heat!)
  3. Add the rest of ingredients and stir to combine.
  4. Let simmer for 20 minutes on low heat.
  5. Serve with crushed peanuts and chopped cilantro sprinkled in middle of soup.
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