Vegan Thai Peanut Curry
This curry is rich, fragrant, and wholesome — made with coconut milk, vegetables, chickpeas (or tofu), and a luscious peanut butter curry sauce infused with Thai flavors. It’s naturally vegan, high in protein and fiber, and perfect for a cozy dinner with rice or noodles.
⏱ Time
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Ingredients
For the curry:
1 tbsp coconut oil (or olive oil)
1 medium onion, finely chopped
3 garlic cloves, minced
1 tbsp fresh ginger, grated
2–3 tbsp Thai red curry paste (check vegan-friendly)
1 medium sweet potato, peeled & cubed
1 red bell pepper, sliced
1 zucchini, sliced into half moons
1 can (15 oz) chickpeas, drained & rinsed (or 1 block firm tofu, cubed)
1 can (14 oz) coconut milk (full-fat for creaminess)
1 cup vegetable broth
3 tbsp natural peanut butter (creamy, unsweetened)
1 tbsp soy sauce or tamari
1 tbsp lime juice (plus wedges for serving)
Salt & pepper, to taste
For serving:
Cooked jasmine rice, basmati rice, or rice noodles
Fresh cilantro or Thai basil
Crushed peanuts
Extra lime wedges
Instructions
1. Sauté aromatics
Heat coconut oil in a large pot over medium heat. Add onion and sauté 3–4 minutes until soft.
Stir in garlic and ginger, cooking until fragrant (1 minute).
2. Add curry paste
Stir in Thai red curry paste and cook for 1 minute to release flavors.
3. Build the curry
Add sweet potato cubes and coat in curry paste. Pour in coconut milk and vegetable broth. Stir well.
Simmer uncovered for 10 minutes, until sweet potato starts to soften.
4. Add veggies & protein
Stir in bell pepper, zucchini, and chickpeas (or tofu). Cook another 8–10 minutes, until vegetables are tender.
5. Finish with peanut butter & seasoning
Stir in peanut butter, soy sauce, and lime juice. Simmer 2–3 minutes until creamy.
Taste and adjust with more soy sauce (saltiness), lime (acidity), or peanut butter (creaminess).
6. Serve
Spoon curry over rice or noodles.
Garnish with fresh cilantro/Thai basil, crushed peanuts, and lime wedges.
Notes & Tips
Peanut-free option: Swap peanut butter with almond butter or sunflower seed butter.
Make it spicier: Add a fresh chili or extra curry paste.
Make it creamier: Stir in extra coconut milk or a splash of coconut cream at the end.
Veggie swaps: Use broccoli, cauliflower, snap peas, or spinach — whatever you love.
❓ frequently asked questions FAQ
Q: Can I make this ahead of time?
A: Yes! It tastes even better the next day. Store in the fridge up to 4 days or freeze up to 2 months.
Q: What if I don’t have Thai curry paste?
A: You can use curry powder + chili paste, but the flavor will be less authentic.
Q: Can I make it oil-free?
A: Yes — sauté onions in a splash of broth instead of coconut oil.
Nutrition information
Calories: ~420
Protein: 15g
Fat: 22g
Carbs: 44g
Fiber: 10g
Sugars: 10g