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Carmel Hall Peanut Butter Curry
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Peanut Butter Curry & Mint-infused Rice Recipe by Carmel Hall

This Peanut Butter Curry is really quick to put together, with hints of a nutty satay flavour. You probably have all the ingredients in your cupboard! I made my sauce really spicy, but feel free to cut back on the spice for kids or if you want something a little more mellow. The mint infused basmati is a really refreshing contrast to the spicy curry. I used chicken, but for a vegetarian option use whole button mushrooms, a mix of peppers and courgette.

Serves about 4


Curry sauce
– 1 onion, roughly diced
– 1 garlic clove, minced
– 1 teaspoon fresh ginger, minced
– 2 teaspoon chili flakes
– 1 tablespoon tumeric
– 1 tablespoon cumin
– 3 tablespoons buckwheat flour (you can use white, gluten free or wholemeal too)
– 1 can of coconut milk
– 4 heaped tablespoons peanut butter
– Salt and pepper, for taste

Mint-infused Rice
– 1 cup basmati rice per person
– 4-5 mint leaves, roughly chopped


1. In a medium sized pan, sweat the onion and garlic until soft in coconut oil.
2. Whether you chose to add meat or vegetables, add them at this time along with the the spices. Give it a good stir.
3. After about a minute, add the flour. Give another good stir, and it will seem a bit clumpy, that’s totally normal.
4. After about another minute, add the coconut milk and stir stir stir! Bring the mix to the boil, and stir in the peanut butter, season with salt and pepper for taste, and simmer. I left mine to simmer for about 10 minutes, you’ll want to make sure your chicken or veg is cooked through.
5. For the mint infused basmati rice, wash and drain rice really well. Measure rice and put in a saucepan with double the amount of water, a pinch of salt and about the mint leaves.
6. Simmer for about 12-15 minutes without uncovering. Fluff up with a fork, and garnish with more mint leaves. Serve with your curry! Enjoy!


IMG_2879Carmel Hall

It’s fairly appropriate that with the name Carmel, I have a strong interest in food!

I grew up in San Francisco and spent my summers in Cork, two amazing food cities. I find myself currently living in West Cork and experimenting with recipes and taking of photos of food I have created, which is marrying my two passions– photography and food.

I started baking and cooking as a way to relieve stress in high school, and found out pretty quickly I enjoyed being in the kitchen. In April 2014, I attended Ballymaloe Cookery School. Since then, I have have been working in different kitchens across Ireland, London, and Italy, building on my education and building up my palette.

My Blog ‘Cooking With Carmel” is a reflection of my traveling and growing up in a family of seven kids. I hope I inspire you to get in the kitchen and get cookin!

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