Vegan Thai Peanut Curry Recipe

Introduction

This Vegan Thai Peanut Curry is a creamy, flavorful dish that combines marinated tofu with a rich peanut sauce and fresh vegetables. It’s a comforting meal perfect for any night, bringing together spices and coconut milk for an authentic taste.

Ingredients

• 17 oz tofu (extra firm or firm)
• 2 tablespoons soy sauce
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon sweet paprika
• 1 teaspoon sugar
• 2 garlic cloves (finely chopped)
• 1 small onion (finely chopped)
• 2 red chillies (chopped)
• 1 thumb-piece ginger (grated or finely chopped)
• 1 small carrot (finely chopped)
• 2 cups vegetable stock (or water)
• 3 oz peanuts or peanut butter
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 1/2 cups coconut milk
• Chopped vegetables of your choice
• 2 kaffir lime leaves (optional)

Instructions

1. Step 1: Cut the tofu into cubes. In a small bowl, mix soy sauce, cinnamon, turmeric, cumin, coriander powder, sweet paprika, and sugar to create the marinade. Toss the tofu in the marinade and set aside while preparing the other ingredients.
2. Step 2: Heat some oil in a pan and add garlic, onion, red chillies, ginger, and carrot. Stir-fry for a few minutes until the onion softens and the ingredients are cooked through. Transfer this mixture to a large blender jug.
3. Step 3: Add vegetable stock, crushed peanuts or peanut butter, additional sugar, and soy sauce to the blender jug. Blend with a hand blender until smooth to form the peanut sauce.
4. Step 4: In the same pan or pot, add more oil if needed and heat. Add the marinated tofu and your choice of chopped vegetables. Cook for a few minutes until the vegetables start to brown slightly.
5. Step 5: Pour in the peanut sauce and coconut milk. Add kaffir lime leaves if using. Bring to a simmer and cook gently for about 15 minutes. Taste and adjust salt if necessary. Serve hot and enjoy your flavorful curry.

Tips & Variations

• Use firm tofu for best texture and marinate it for at least 15 minutes for deeper flavor.
• For a nuttier taste, toast the peanuts before crushing or substitute peanut butter with almond butter.
• Add vegetables like bell peppers, broccoli, or snap peas for more color and texture.
• If you prefer a spicier curry, increase the amount of red chillies or add a dash of chili flakes.
• Use lime juice for extra brightness if you don’t have kaffir lime leaves.

Storage

Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally until heated through. Adding a splash of water or coconut milk when reheating can help maintain a creamy consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of protein instead of tofu?

Yes, you can substitute tofu with tempeh, chickpeas, or even seitan for a different texture while keeping it vegan.

Is this recipe gluten-free?

It can be gluten-free if you use tamari or a gluten-free soy sauce alternative. Always check labels to be sure.

Vegan Thai Peanut Curry Recipe

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★★★★★

4.7 from 55 reviews

• Author: Charlotte
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

This Vegan Thai Peanut Curry is a flavorful and creamy dish featuring marinated tofu, a rich peanut-infused sauce, and a medley of colorful vegetables. Infused with aromatic spices like turmeric, cumin, coriander, and sweet paprika, and enriched with creamy coconut milk, this recipe offers a delightful balance of savory, spicy, and slightly sweet notes. Perfect for a wholesome plant-based meal that is both satisfying and nourishing.

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Ingredients

Scale 1x2x3x

Tofu and Marinade

• 17 oz tofu (extra firm or firm)
• 2 tablespoons soy sauce
• 1/2 teaspoon cinnamon
• 1/2 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1 teaspoon sweet paprika
• 1 teaspoon sugar

Vegetables and Aromatics

• 2 garlic cloves (finely chopped)
• 1 small onion (finely chopped)
• 2 red chillies (chopped)
• 1 thumb-piece ginger (grated or finely chopped)
• 1 small carrot (finely chopped)
• Chopped vegetables of your choice (e.g., bell peppers, broccoli, snap peas)

Sauce Ingredients

• 2 cups vegetable stock (or water)
• 3 oz peanuts or 3 tablespoons peanut butter
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 1/2 cup coconut milk
• 2 kaffir lime leaves (optional)

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Instructions

1. Marinate the tofu: Cut the tofu into cubes and in a small bowl combine soy sauce, cinnamon, turmeric, cumin, coriander powder, sweet paprika, and sugar to make the marinade. Add the marinade to the tofu cubes, mixing well by hand or spoon, and let it marinate while preparing other ingredients.
2. Sauté aromatics: Heat some oil in a pan over medium heat. Add garlic, onion, red chillies, ginger, and carrot, stirring and frying for a few minutes until the onion softens and the mixture is fragrant. Transfer this mixture to a large blending jug.
3. Prepare the peanut sauce: Add vegetable stock, crushed peanuts or peanut butter, sugar, and soy sauce to the blender jug containing the sautéed aromatics. Use a hand blender to blend the mixture until smooth and creamy.
4. Cook tofu and vegetables: In the same pan or a pot, add more oil if needed and heat. Add the marinated tofu cubes along with your choice of chopped vegetables. Cook for a few minutes until vegetables start to turn golden and soften slightly.
5. Simmer curry: Pour the blended peanut sauce and coconut milk into the pan with tofu and vegetables. Optionally add kaffir lime leaves for additional fragrance. Bring the mixture to a gentle simmer and let it cook for about 15 minutes to deepen flavors and allow the sauce to thicken slightly. Season with salt to taste.

Notes

• You can swap peanuts for peanut butter for a smoother sauce texture.
• Kaffir lime leaves are optional but add a distinctive citrus aroma.
• Choose vegetables that hold up well to simmering like bell peppers, green beans, or snap peas.
• For spicier curry, add more red chillies or include chili paste.
• Serve with jasmine rice or rice noodles for a complete meal.
• Ensure tofu is pressed well before marinating for best texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai

Keywords: Vegan Thai Peanut Curry, Peanut Curry, Tofu Curry, Thai Vegan Recipe, Plant-Based Thai Curry, Coconut Peanut Curry