4 years ago1,000+ Views



3 lb. carrots, peeled and sliced into thing french fry sized pieces
2 Tbsp. coconut oil
1 tsp. salt
2 tsp. curry powder

Peanut Sauce

1 cup coconut milk (or 7 oz. can)
1 Tbsp. Thai red curry paste (or less depending on desired spice level)
⅓ cup natural stirred peanut butter, unsweetened and unsalted
1 tsp. minced fresh ginger
1 Tbsp. coconut sugar or brown sugar
½ Tbsp. apple cider vinegar
½ Tbsp. soy sauce
½ Tbsp. fresh squeezed lime juice


Preheat oven to 450 degrees F.
Rub carrots with olive oil to coat.
Sprinkle with salt and curry powder and rub spices onto carrots using your hands.
Spread carrots out in a single layer on two baking sheets.
Bake for 10 minutes, then stir/flip carrots and bake another 10 minutes or until fully cooked and starting to brown, but remove before burning.
While carrots are roasting, combine all peanut sauce ingredients in a small sauce pan over medium-low heat and bring to a low simmer.
Simmer while whisking or stirring continuously for approximately 5 minutes.
During this time, add water if sauce is too thick (normally about ¼ cup depending on actual cooking time and consistency).
Remove from heat and serve with carrots.
The peanut sauce sounds like the perfect level of sweet and spicy :)
I love that there is curry powder on the carrots and curry paste in the sauce!
I might make this sauce using @danidee's DIY coconut milk (if I get my hands on whole coconuts any time soon)
The peanut sauce sounds absolutely delicious!