Vegan Thai Peanut Curry is a rich and flavorful dish that combines the aromatic and savory elements of Thai cuisine with the dietary principles of veganism. It features a luscious and spicy peanut sauce made from a base of coconut milk, peanut butter, and a blend of traditional Thai spices, including garlic, ginger, and curry paste. The curry typically includes a variety of vegetables such as bell peppers, carrots, and broccoli, making it a colorful and nutritious meal. Tofu or chickpeas can be added to introduce protein, enhancing the dish’s substance and texture. It’s usually served over steamed rice or noodles, absorbing the curry’s vibrant flavors. This dish is perfect for anyone looking to explore the depth of Thai cooking while adhering to a plant-based diet.
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