Thai food is quickly becoming one of my favorite to cook. It reminds me of Indian cuisine in that it packs a ton of flavor. However, Thai food is much easier to prepare since a wide variety of prepared Thai curry paste is readily available. Armed with a few basic ingredients, you can have a Thai stir-fry ready in a matter of minutes. This recipe goes one step further to expand a basic stir fry into a flavorful soup. Massaman curry paste, chicken and peanut butter are the newest love triangle in Peanut Butter Boy’s life.
*Note: Make sure you cook the spinach before adding it to the soup, so it doesn’t add its dark green liquid to the soup. You can also use frozen spinach, thawed and squeezed dry.
1. Add olive oil to large pot. Once the oil is hot (but not smoking) add the curry paste and break up, stirring often. Once the curry becomes aromatic (about 1-2 minutes) add the coconut milk, fish sauce, lime juice, soy sauce, ginger, peanut butter, peanut flour (or peanut butter), brown sugar, cinnamon and red pepper flakes – mix well.
2. Once the pot begins to boil, add the chicken and cook for 3-4 minutes, or until chicken is cooked through. Add the chicken broth, butternut squash (or potatoes), spinach and bring to a boil. Reduce heat to simmer for 20-25 minutes, until butternut squash (or potatoes) is cooked through. Serve.