The Vegan Thai Peanut Curry recipe from “Making Thyme for Health” is a one-pot, flavorful, and super comforting meal that is both vegan and gluten-free. This dish is described as a perfect introduction to Thai food, combining savory, tangy, and slightly sweet flavors that are sure to appeal to a wide range of palates. The recipe is particularly noted for its ease of preparation, utilizing store-bought curry paste and tamari (or soy sauce) as a fish sauce substitute, making it accessible for those looking to recreate the rich taste of Thai curry without the need for fish products. The recipe includes a variety of ingredients such as onion, ginger, garlic, red curry paste, creamy peanut butter, coconut milk, tamari, and a choice of vegetables, with the option to add tofu or edamame for extra protein. It’s highlighted as a dish that even those who are not typically fans of peanut butter in savory dishes will enjoy, making it a go-to option for satisfying cravings for Thai cuisine.
Ingredients:
Marinated Tofu:
500 g tofu (extra firm or firm)
2 tablespoon soy sauce (or tamari for gluten-free option)
½ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon sweet paprika
1 teaspoon sugar
Thai Peanut Curry:
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
500 ml vegetable stock or water
80 g peanuts or peanut butter
1 teaspoon sugar
1 tablespoon soy sauce (or tamari for gluten-free option)
400 ml coconut milk
Chopped vegetables of your choice (e.g., red bell pepper, broccoli, carrots)
2 kaffir lime leaves (optional)
Directions:
Marinate the tofu: Cut the tofu block into cubes. Mix soy sauce, cinnamon, turmeric, cumin, coriander powder, sweet paprika, and sugar in a small bowl. Add the marinade onto the tofu, mix well, and leave marinating while you prepare the rest of the ingredients.
Prepare the vegetables: Chop the vegetables you’ve chosen for the curry.
Make the curry paste: Heat some oil in a pan and add garlic, onion, red chillies, ginger, and carrot. Stir fry for a couple of minutes until the onion has softened. Transfer into a blender jug.
Blend the curry sauce: Add vegetable stock, peanuts or peanut butter, sugar, soy sauce, and coconut milk to the blender jug. Blend all the ingredients until you have a smooth sauce.
Cook the curry: In the same pan or pot, add some more oil if needed, heat the oil and add the tofu and chopped vegetables. Cook for a couple of minutes until the vegetables start to golden. Pour the peanut sauce and coconut milk. Bring to simmer and leave simmering for about 15 minutes. Adjust with salt to taste.
Garnish: Garnish with fresh cilantro, chili flakes, or crushed peanuts.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 471 kcal | Servings: 4 servings