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Thai Peanut Curry

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This creamy Thai Peanut Curry combines savory, spicy, and sweet flavors in a rich peanut sauce. Made with fresh vegetables, tender proteins, and a coconut milk base, it’s a comforting and flavorful dish that’s perfect for weeknight dinners or impressing guests. Whether you prefer chicken, tofu, shrimp, or a vegan option, this curry is versatile, easy to prepare, and packed with vibrant flavors.

Ingredients

1 tablespoon coconut oil

1 onion, chopped

2 garlic cloves, minced

1 tablespoon ginger, grated

1 red bell pepper, sliced

1 zucchini, chopped

1 cup broccoli florets

1 carrot, sliced

1 cup coconut milk

1/2 cup peanut butter

2 tablespoons soy sauce

1 tablespoon maple syrup or honey

1 tablespoon rice vinegar

1 teaspoon red curry paste

1/2 teaspoon turmeric

1/2 teaspoon chili flakes (optional for heat)

Salt and pepper, to taste

1 pound chicken breast, tofu, or shrimp (optional, can be omitted for a vegetarian version)

1/4 cup fresh cilantro, chopped (for garnish)

1 tablespoon lime juice (for garnish)

Instructions

  • Heat coconut oil in a large skillet or saucepan over medium heat.

  • Add chopped onion and sauté until softened and translucent, about 3-4 minutes.

  • Stir in garlic and grated ginger, cooking for an additional minute until fragrant.

  • Add red bell pepper, zucchini, broccoli, and carrot to the pan. Sauté for 5-7 minutes until vegetables soften.

  • If using protein (chicken, tofu, or shrimp), add it to the pan and cook until fully cooked.

  • In a small bowl, whisk together coconut milk, peanut butter, soy sauce, maple syrup (or honey), rice vinegar, red curry paste, turmeric, chili flakes, salt, and pepper.

  • Pour the peanut sauce over the vegetables and protein. Stir to coat everything evenly.

  • Let curry simmer for another 5-7 minutes, allowing the flavors to meld and the sauce to thicken.

  • Remove from heat and stir in lime juice and fresh cilantro before serving.

Notes

  • Vegan Option: Omit the chicken or shrimp and use tofu or tempeh for a protein-packed vegan version.

  • Spicy: For extra heat, add more chili flakes or a fresh chili.

  • Noodles: Serve over rice noodles for a more filling meal.

  • Nut-Free: Substitute peanut butter with almond butter or sunflower seed butter if you’re allergic to peanut

Find it online: https://thefamilycooking.com/thai-peanut-curry/