How to make delicious Thai curry

I love this Thai curry. I found the original recipe here and have adapted it to my own tastes. Try each one and see which you like better!

I served this Thai curry with orange wine. The wine actually holds up to the spices in the curry, so it’s a good pairing. You can make this Thai curry in an instant pot or on the stove-top. I prefer the stove because I can control the amount of liquid more easily (the first time I tried it in an instant pot, it burned).

(PS. I love garlic! So the more garlic, the better as far as I’m concerned. This curry certainly can take all the garlic you can throw at it but if you’re not a fan, reduce the amount. This Thai curry is basically a stew, so play with it.)

Prepare these first:

2 lb / 2 kg of potatoes, unpeeled and cut into 2 to 3-inch chunks
2 to 3 large carrots, chopped into 1/2 inch slices
1 cup of diced onions
4 to 5 large cloves of garlic, chopped finely

Mix all these together in a small bowl:

1 Tbsp of tamari (or soy sauce)
5 to 6 Tbsp of natural peanut butter (no salt or sugar added)
3 Tbsp of red curry paste (if you want it hotter, add more)
2 teaspoons of onion powder
2 teaspoons of garlic powder
2 Tbsp of dried minced onion

Have ready:

1 540 ml (19 oz) can of chickpeas (I also have used a 3-bean mix of chickpeas, black beans and white beans)
2 1/2 to 3 cups of vegetable broth (have extra water on hand in case the Thai curry gets too thick and starts to stick to the bottom of your pot)

Put everything together:

Place all the ingredients you’ve prepared into a large pot and cook until the potatoes are tender. Turn off the heat.

For the last step, mix into the curry:

1 can of coconut milk (400 ml or approx 1 2/3 cups – don’t fuss, use whatever you have!)
1 cup of frozen green peas

To serve:

Pour a glass of orange wine.
Serve the Thai curry over brown rice.
Enjoy!