Thai Peanut Curry
Table Of Content
Are you fond of curry? We most certainly do. How about a tasty Vegan Thai Curry with Tofu and Peanuts? Doesn't it sound appealing? A creamy sauce, a plethora of vegetables, and some tofu. What could be wrong with that? There's also no need for meat or dairy. Whether you're a vegan or just curious about the lifestyle.
Thai Peanut Curry
This Thai Peanut Curry is simple and delicious, and it's packed with flavour. It's a cosy vegan and gluten-free dish that everyone will adore, and it's made in only one pot!
It is quick and easy to prepare, taking around 35 minutes from start to finish. This delectable
Thai Peanut Curry Recipe is easy to make, delicious and tastes exactly like something you'd
have at your favourite Thai restaurant. The peanut curry sauce has such a rich taste that
you'll be surprised at how simple it is to prepare!
This Thai Peanut Curry recipe is as warm and inviting as a recipe can get.
This curry has it all, including crispy tofu, mushroom and Bok choy!
The recipe is unbelievably creamy, with just the right amount of peanut butter
flavour and all the yumminess of red Thai curry paste.
You can add in more vegetables or substitute your favourites in this curry.
What is Thai curry?
Thai curry refers to dishes prepared with different varieties of curry paste in Thai cuisine.
The most popular curry pastes include red, green, yellow, massaman, and panang. In
addition, curry paste, coconut milk, meat, seafood, veggies, and herbs make a Thai curry
dish. Unlike their thicker Indian counterparts, Thai curries are more soup-like and served
over rice or noodles.
Thai curries are known by three different names: red, yellow, and green, depending on the
colour of the curry paste. Because of the chiles and other ingredients used, each curry has a
Most Thai cuisines with peanuts are significantly inspired by Malaysian, Indonesian, and
- 2 Tbsp Soy Sauce
- 1 Tbsp Vinegar
- 3 Tbsp Peanut Butter
- 1/4 Cup Plant-based Milk
- 2-3 Red Chillies soaked in water for 15-20 minutes
1/2 Tsp Vegan Butter
- 1/2 Tsp grated Ginger and Garlic
- 1 Onion
- 1 Red Bell Pepper (Small)
- 1 Cup Spinach
- Mushroom and Bok Choy
- Tofu 6-8 cubes
- 1 cup Coconut Milk
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/2 Tsp Curry Masala Powder
- 1/2 Cup Water
Add Vegan butter. Saute ginger, onion, bell pepper and spinach.
Add in the Mushrooms, Bok Choy and Tofu.
Add Peanut Sauce (Blend all the Peanut Sauce ingredients for the sauce).
Add Coconut Milk, Black pepper and Masala powder.
Add water and let the curry cook for 5-8 minutes.
This curry is so full of vegetables that it can easily be served as a one-pot meal. For a
restaurant-worthy home-cooked meal, serve a warm bowl of Thai curry with a side of
basmati rice or cauliflower rice and a garnish of fresh cilantro, crushed peanuts, and black
sesame seeds. This Thai peanut curry dish has the added benefit of being quite adaptable. If
you don't have particular vegetables on hand, swap the vegetables, and adjust the cooking
time for alternative vegetables.
Tips: This curry will keep in the fridge for five days. When reheating the pot, add a splash of
water to keep it from becoming too thick.
Let's Just Talk. No Obligations.
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.