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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
