Bursting with flavour and legit delicious, this vegan Thai peanut curry is easy to make in just 30 minutes for the perfect Asian-inspired plant-based dinner. The dairy-free creamy sauce hides lots of fresh veggies to makes this peanut butter curry a nutritional bomb. Make it as spicy as you want and top it off with crunchy peanuts, and you'll have a better-than-takeout curry in no time.
I'm going to start this with a confession — I live for nuts. I like them in absolutely everything, and if it weren't for the calories, each and every one of my meals would have some sort of nuts in it.
So there's absolutely not a surprise that this vegan Thai peanut curry is a curry I make time and again. It has two of the best things in the world in it — peanut butter and crunchy nuts on top, but it's also loaded with veggies and packed full of flavour.
This vegan peanut curry is super easy to make, and you could probably have it on the table in less time than it would take you to order takeout.
It's also a very versatile recipe, as you can add any veggies you may have (think broccoli, cauliflower or courgette), and you can even make it with tofu or seitan.
What do you need to make this curry?
As mentioned above, you have a lot of wiggle room when it comes to the veggies for this curry. I use a combination of sweet potatoes, red pepper and baby spinach, but you can add anything else you like.
Besides your preferred veggies, you'll also need the following:
Coconut oil — I like to use coconut oil in this curry because it can stand the heat and goes well with coconut milk, but you can use rapeseed or sunflower oil instead. Extra virgin olive oil is not a good option here because its flavour is not really compatible with Thai flavours.
Peanut butter — I use smooth peanut butter for this curry, which results in a very smooth, creamy sauce. Try to use quality peanut butter without added sugar if possible.
Thai red paste — You can adjust the spiciness level in this curry by playing with the quantity of Thai red paste. I use 3 tablespoons and the result is a medium spiced curry. If you can handle the heat and want to make it more fiery, add 1 or 2 more tablespoons.
Coconut milk — For a truly creamy curry, use full-fat coconut milk. However, if you want to cut the calories a bit, low-fat coconut milk would also work.
Ginger — Try to use fresh ginger in this curry - the flavour is so much better than using ginger from a jar or ginger paste.
How do you make it?
This is a really simple one-pot curry, and making it is super easy. All you have to do is shallow fry the onion, ginger, garlic and red pepper, then add the Thai red paste, and cook for a bit to release the flavours.
You then finish making the sauce by stirring in coconut milk and peanut butter and finally add the sweet potatoes. Cook for 10-12 minutes until they are fork-tender and add the baby spinach to cook in the pot for the last couple of minutes.
How do you serve this Thai peanut curry?
Serve the peanut coconut curry over jasmine rice, brown rice, or quinoa. It goes great with some splashes of lime and with a generous amount of crushed peanuts on top. You can also garnish it with some fresh coriander if you like.
If you liked this vegan Thai peanut curry recipe, have a look at some of my other quick and easy vegan recipes:
Creamy Vegan Artichoke and Spinach Pasta
Don't miss out on any new recipes! Follow Vegan Cocotte on Instagram, Facebook and Pinterest.
Leave a Reply