Thai Peanut Curry
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Our Thai Peanut Curry is a quick and flavorful recipe that will satisfy your craving for a warm and savory dinner. It features a harmonious combination of aromatic spices, creamy coconut milk, and the irresistible nuttiness of peanut butter.
We love Asian-American and fusion cuisine around our house for the bold flavors and textures in the food. Try these ground chicken lettuce cups or my famous sausage wonton cups for yummy Asian lunch or dinner options.
Table of Contents
How to Serve Peanut Thai Curry
Wondering how to serve up this Thai curry dish? Here are a few ways to complete your meal:
- Serve the curry over fragrant jasmine rice for a complete meal. The fluffy rice perfectly complements the rich and creamy curry and absorbs its flavors.
- For a lower-carb option, serve the curry over cauliflower rice or quinoa. These alternatives add a nutritious twist to the dish while still providing a delicious base.
- Transform the curry into an appetizer by serving it with warm, freshly baked naan bread or crispy papadums.
- Create a fusion-inspired dish by using the curry as a flavorful sauce for stir-fried noodles or rice. Add your choice of protein and vegetables for a filling and delicious meal.
- Turn the Thai Peanut Curry into a flavorful topping for baked potatoes or roasted vegetables.
- Use the curry as a filling for wraps or sandwiches. Spread the curry on a tortilla or bread, layer it with fresh vegetables, and roll it up for a portable and delicious meal on the go.
Ingredients
- Coconut oil – Coconut oil infuses this dish with a subtle nutty flavor
- Onion – Any sweet onion will do
- Ground ginger
- Garlic – Fresh or minced
- Red pepper flakes (optional)
- Thai red curry paste
- Soy sauce
- Coconut milk – Coconut milk is different than cream, so be sure to buy milk
- Fire-roasted diced tomatoes – These will give your dish a charred, smoky flavor
- Vegetable broth or water
- Crunchy peanut butter
- Frozen diced sweet potatoes – These give your dish a soft sweetness
- Carrots
- Red bell pepper
- Orange bell pepper
- Chopped spinach
- Salt and freshly cracked black pepper
- Peanuts – But roasted and unsalted or lightly salted peanuts
How to Make
STEP ONE: Saute the onions and add spices. Heat the coconut oil in a large pot over medium-high heat. Add the onion, ground ginger, garlic, and red pepper flakes. Cook for 3-4 minutes. Add the curry paste and stir for an additional minute.
STEP TWO: Add the liquid ingredients. Add the soy sauce, coconut milk, fire-roasted diced tomatoes, vegetable broth (or water), and crunchy peanut butter to the stockpot and stir until the peanut butter is incorporated into the sauce.
STEP THREE: Add the vegetables. Add the frozen sweet potatoes, carrots, and bell peppers. Bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft. Add the spinach to the pot and cook for about 3 minutes or until the spinach begins to wilt. Season with salt and pepper to your liking.
STEP FOUR: Serve. Serve over white rice and garnished with chopped peanuts.
Tips and Recipe Notes
- Add more or less red pepper flakes to adjust the spiciness level.
- Squeeze a lime over the dish just before serving for a zip of bright and fresh flavor.
- Swap out the peanuts and peanut butter for another nut butter, like sun butter, cashew butter, or almond butter.
- This recipe is amazing when made with homemade broth. Vegetable broth will work fine.
How to Store Leftover Curry
In the Fridge: To store Thai Peanut Curry in the fridge, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for up to 3 days.
In the Freezer: For longer storage, you can freeze the Thai Peanut Curry. Transfer it to a freezer-safe container or Ziploc bag, squeezing out all the air before sealing it. The curry will keep well in the freezer for up to 3 months.
Can I make this recipe ahead of time?
You can make the curry ahead of time by following the recipe instructions and allowing it to cool to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to 3 days or in the freezer for up to 3 months.
How to Reheat Curry
To reheat the Thai Peanut Curry, there are a few methods you can use:
- Stovetop: Transfer the desired amount of curry to a saucepan and heat over medium-low heat, stirring occasionally until heated through.
- Microwave: Place the curry in a microwave-safe dish and heat in 1-minute intervals, stirring in between, until thoroughly heated.
- Oven: Preheat the oven to 350°F. Transfer the curry to an oven-safe dish, cover with foil, and bake for about 20-25 minutes or until heated through.
To Make This Recipe Gluten-Free:
If you want to make this gluten-free, swap the tamari for soy sauce and use a gluten-free broth. You can also use a vegetable broth for a vegetarian or vegan option. This recipe is naturally dairy-free. Make sure to read your own labels carefully to adhere to any dietary restrictions you might have.
FAQs
Yes, you can experiment with different types of curry paste to customize the flavor profile. Thai red curry paste works well, but you can also try green or yellow curry paste for variation.
While peanut butter adds a unique flavor and creaminess to the dish, you can substitute it with other nut or seed butters like almond butter or sunflower seed butter if you have allergies or prefer a different taste.
Yes, you can use fresh sweet potatoes instead of frozen. Simply peel and dice them into small pieces and adjust the cooking time accordingly, as fresh sweet potatoes may take slightly longer to cook.
If you prefer milder curry, you can reduce the amount of red pepper flakes or leave them out altogether. You can also adjust the spiciness by using a mild curry paste or adding a dollop of yogurt or coconut cream when serving to cool it down.
Looking for more recipes? Give these a try:
Thai Peanut Curry
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion diced
- 1 teaspoon ground ginger
- 3 cloves garlic minced
- 1 teaspoon red pepper flakes optional
- 3 tablespoons Thai red curry paste
- 2 tablespoons soy sauce
- 14 ounces coconut milk
- 14 ounces fire-roasted diced tomatoes
- 1 ½ cup vegetable broth or water
- ¼ cup crunchy peanut butter
- 10 ounces frozen diced sweet potatoes
- 2 medium carrots diced or shredded
- 1 red bell pepper sliced into strips
- 1 orange bell pepper sliced into strips
- 1 ½ cups chopped spinach
- Salt and freshly cracked black pepper to taste
- 1/2 cup peanuts chopped
Instructions
- Saute the onions and add spices. Heat the coconut oil in a large pot over medium-high heat. Add the onion, ground ginger, garlic, and red pepper flakes. Cook for 3-4 minutes. Add the curry paste and stir for an additional minute.
- Add the liquid ingredients. Add the soy sauce, coconut milk, fire-roasted diced tomatoes, vegetable broth (or water), and crunchy peanut butter to the stockpot and stir until the peanut butter is incorporated into the sauce.
- Add the vegetables. Add the frozen sweet potatoes, carrots, and bell peppers. Bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft. Add the spinach to the pot and cook for about 3 minutes or until the spinach begins to wilt. Season with salt and pepper to your liking.
- Serve. Serve over white rice and garnished with chopped peanuts.
Notes
- Add more or less red pepper flakes to adjust the spiciness level.
- Squeeze a lime over the dish just before serving for a zip of bright and fresh flavor.
- Swap out the peanuts and peanut butter for another nut butter, like sun butter, cashew butter, or almond butter.
- This recipe is amazing when made with homemade broth. Vegetable broth will work fine as well for a vegetarian option.
Nutrition
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