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Vegan Thai Peanut Curry Recipe

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A flavorful and creamy Vegan Thai Peanut Curry packed with fresh vegetables, rich peanut butter, and aromatic spices. This comforting dish is perfect for a quick, healthy weeknight dinner and is served best with steamed rice and fresh garnishes.

Ingredients

Main Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 small onion (or 2 medium shallots, minced)
  • 2 inches fresh ginger (peeled and minced)
  • 3-4 garlic cloves (minced)
  • 2 large carrots (peeled and sliced)
  • 1 red bell pepper (cored and sliced)
  • 2 tablespoons red curry paste
  • ¼ cup creamy peanut butter
  • 1 13.5 ounce can coconut milk
  • ½ cup broth or water
  • 2 cups chopped broccoli florets
  • 16 ounces super firm tofu (cut into 1-inch cubes) (optional)
  • 2 tablespoons tamari (or soy sauce)
  • 1 tablespoon lime juice

For Serving

  • fresh cilantro
  • cooked rice
  • chopped peanuts

Instructions

  1. Sauté Aromatics and Vegetables: In a large pot, warm the olive oil over medium heat. Add the minced onion or shallots, sprinkle with salt, and sauté for 3-5 minutes until translucent. Add the minced ginger, garlic, sliced carrots, and red bell pepper. Stir well and continue to cook for about 5 more minutes to soften the vegetables and develop flavors.
  2. Add Curry Paste and Coconut Milk: Stir in the red curry paste, creamy peanut butter, and coconut milk into the pot. Mix everything thoroughly and let it simmer gently for 5-7 minutes to meld the flavors together and create a rich sauce.
  3. Steam Broccoli and Heat Tofu: Turn off the heat. Add the chopped broccoli florets, cubed tofu, and broth or water to the pot. Cover with a lid and let the broccoli steam in the residual heat until just tender, about 5-7 minutes. This method keeps the vegetables crisp-tender and the tofu warm without overcooking.
  4. Season the Curry: Stir in the tamari (or soy sauce) and lime juice. Optionally, add coconut sugar if you prefer a touch of sweetness. Taste the curry and adjust the seasoning by adding more tamari or lime juice as desired for a balanced savory and tangy flavor.
  5. Serve and Garnish: Serve the peanut curry warm over cooked rice. Garnish with fresh cilantro, lime wedges, and chopped peanuts for added freshness, texture, and authentic Thai flavors. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.

Notes

  • For a creamier texture, use creamy peanut butter instead of chunky.
  • Super firm tofu helps the cubes hold their shape during cooking but can be omitted for a nut-free version or to make the dish lighter.
  • Adjust the level of red curry paste to control the spice heat according to your preference.
  • If coconut sugar is unavailable, brown sugar or maple syrup can be substituted to add sweetness.
  • Leftovers taste great reheated gently on stovetop or microwave.

Find it online: https://yumntasty.com/vegan-thai-peanut-curry-recipe/