If Italy and Indonesia had a food baby, this spicy peanut butter ragu would be the result. It’s a gorgeously spiced meat sauce that I’ve served up with jasmine ricea jammy eggand topped with spring onions and sesame seeds. I really hope you love it!
I was really struggling to come up with a name for this dish. It’s highly inspired by peanut satay sauce, so there was a part of me that wanted to call it satay ragu…but I didn’t want to misinform people. Because satay is traditionally the name for the skewer dish born in Indonesia, served with a peanut sauce, it felt wrong naming the dish satay.
In addition, the closest thing to a meat sauce, without calling it meat sauce, is an Italian ragu. But obviously, this isn’t very similar to a ragu…apart from the fact that it fries off onions, garlic, and beef.
So, if anything, it should peanut satay sauce meat sauce…which just sounds weird. Let me know in the comments if there’s a better name for this dish other than Spicy Peanut Butter Ragu.
If you’re craving some more comforting dishes, check out my peanut butter ramen, egg noodles with ground beef, or Japanese style pork bowl aka butadon!
Jump to:
Why You’ll Love This Recipe
Comforting: who doesn’t love a rice bowl in the colder months? This curry, meat sauce style dish is so comforting. You’ve got the slight spicy notes from the thai curry paste, the nuttiness from the peanut butter, and creaminess from the coconut.
Customisable: we’re using beef mince for this recipe, but you could use turkey, chicken, or for a plant-based option, grated tofu and crushed walnuts.
Simple: this is all made in one pan. It only requires a few ingredients and you just have to leave it to simmer until reduced and infused in flavour!
Ingredients and Substitutions
Onion: I’m using a white onion for this recipe, but feel free to use shallots or brown onions.
Garlic: fresh garlic cloves are perfect for this recipes. You can either finely mince them or grate them.
Ginger: I love freezing my ginger, because I find that I don’t use it quick enough and it then just goes mouldy! I then just grate the ginger straight into the pan. If it’s fresh, then I’ll just slice it really fine.
Ground beef: we’re using 20% fat ground beef for this recipe. For a leaner, healthier option, go for a 5% fat. You could use turkey mince, chicken mince, pork mince, or for a plant-based option, ground tofu or grated extra firm tofu.
Red thai curry paste: I love Mae Ploy red thai curry paste. It’s strong, powerful, and flavourful. Try and use a paste that is very good quality. Feel free to use more or less of the paste depending on it’s strength.
I am willow: we’re using light soy sauce.
Rice wine vinegar: for a bit of tang, rice wine vinegar helps balance out the flavours.
Coconut milk: this adds creaminess to our curry. You could alternatively use soy milk or yogurt.
Beef stock: not only does this add extra flavour, but we love a saucy curry. You could use veggie stock if you’re going down the vegetarian route.
Sugar: this just adds a bit of sweetness. You could alternatively use honey, agave, or brown sugar.
Rice: I’m using jasmine rice, but sushi rice, basmati rice, or long grain rice would work great.
Garnish: we’re topping our peanut butter ragu with jammy eggs, spring onions, and sesame seeds.
See the recipe card for full information on ingredients.
Step by Step Instructions with Photos
Step 1: Place a pot on medium heat and drizzle with 1 tablespoon olive oil. Once hot, add in the onion, garlic, and ginger. Fry for a few minutes until aromatic, stirring frequently.
Step 2: Add the beef mince into the pan and break apart with the base of your spatula. Fry for 5-10 minutes until browned.
Step 3: Once the ground beef has browned, add in the red thai curry paste, peanut butter, soy sauce, and rice wine vinegar. Give everything a stir and fry for a minute. Then, add in the coconut milk and beef stock. Season with salt, pepper, and 1 teaspoon sugar. Bring to the boil, then reduce to simmer for 15 minutes until the sauce has thickened. Stir occasionally, making sure the beef doesn’t catch on the bottom of the pan.
Step 4: Meanwhile, prepare your portions of rice based on packet instructions and jammy eggs.
Step 5: Once the sauce has thickened for the spicy peanut butter ragu, taste and season accordingly. The rice should also be done too. Divide the rice and ragu between 4 bowls. Top with jammy eggs, spring onions, sesame seeds and chili oil. Enjoy!
What To Do With Leftovers
Storage: leave to cool, then place in Tupperware and into the fridge for up to 3 days.
Freezing: once again, leave to cool, then place in airtight containers (don’t forget to label with contents and date), and into the freezer for up to 3 months. Leave to thaw in the fridge the night before reheating.
Reheating: place the tupperware, lid ajar, in the microwave for a few minutes until piping hot.
FAQs
I love serving this peanut butter ragu with a side of tenderstem broccoli, edamame beans, or dumplings.
For sure! You may need a bigger pot!
Yes, replace the beef mince with ground extra firm tofu (break it up with your hands) and finely chopped walnuts, the beef stock with vegetable stock, and just double check your thai curry paste is veggie too, and you’re good to go!
More Recipes You Might Enjoy
Spicy Peanut Butter Ragu
If Italy and Indonesia had a food baby, this spicy peanut butter ragu would be the result.
Instructions
-
Place a large pot on medium heat and drizzle with 1 tablespoon olive oil or vegetable oil. Once hot, add in the onion, garlic, and ginger. Fry for a few minutes until aromatic, stirring frequently.
-
Add the beef mince into the pan and break apart with the base of your spatula. Fry for 5-10 minutes until browned.
-
Once the ground beef has browned, add in the red thai curry paste, peanut butter, soy sauce, and rice wine vinegar. Give everything a stir and fry for a minute. Then, add in the coconut milk and beef stock. Season with salt, pepper, and 1 teaspoon sugar. Bring to the boil, then reduce to simmer for 15 minutes until the sauce has thickened. Stir occasionally, making sure the beef doesn’t catch on the bottom of the pan.
-
Meanwhile, prepare your portions of rice based on packet instructions and your jammy boiled eggs.
-
Once the sauce has thickened for the spicy peanut butter ragu, taste and season accordingly. The rice should also be done too, and the eggs (peel them ready to serve). Divide the rice and ragu between 4 bowls. Top with jammy eggs, spring onions, sesame seeds and chili oil. Enjoy!
Notes
Storage: leave to cool, then place in Tupperware and into the fridge for up to 3 days.
Freezing: once again, leave to cool, then place in airtight containers (don’t forget to label with contents and date), and into the freezer for up to 3 months. Leave to thaw in the fridge the night before reheating.
Reheating: place the tupperware, lid ajar, in the microwave for a few minutes until piping hot.
Nutrition
Calories: 558kcalCarbohydrates: 13gProtein: 25gFat: 47gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 71mgSodium: 587mgPotassium: 835mgFiber: 2gSugar: 5gVitamin A: 711IUVitamin C: 6mgCalcium: 75mgIron: 6mg
