Heheheee!

Sneaking some peanut butter into our lives again.

If you happen to be allergic to peanuts, I am truly sorry.

Almond butter usually works in peanut butter’s place, sooo that’s always an option.

If you’re allergic to all nuts… well here’s a super duper chocolatey nut-free recipe that will hopefully bring some joy into your nutless life.

Moving on real quick.

So along with peanut butter, I adore Thai food in all shapes and forms.

And guess what?

Thai food and peanuts are not mutually exclusive, so you can satisfy your peanutty cravings along with your Thai obsession all in one go.

Now isn’t that fantastic?

I sure think so!

This ultra creamy, rich curry is packed with flavor and it’s safe to say this dish is pretty darn healthy too.

We’re just winning all around right now.

The magical curry itself is composed of sauteed yellow onion, spicy red curry paste, lite coconut milk, sweet coconut sugar, fresh lime juice, and gobs of creamy peanut butter of course!

Simmer cubed sweet potato in there until nice and tender, then fold in firm tofu, plus baby spinach, and fragrant Thai basil for one heck of a homemade curry.

Fill up the biggest bowl you have in your possession, then top off your piping hot curry with chopped roasted peanuts and a handful of fresh cilantro (if you’re a fan of the stuff, that is).

Serve with lime wedges, in case you want more zest in your life.

P.S. This curry is tasty as is, but you can also serve it over fluffy rice or even rice noodles. Your call!

P.P.S. Not a fan of tofu? If you’re an omnivore use chicken or shrimp instead.

P.P.P.S. It’s pretty mild in the spice department, so you can always add chili flakes to amp up the heat.