Indulge in the vibrant flavors of Thailand with our Vegan Thai Peanut Curry recipe. This dish is a celebration of rich, creamy peanut sauce infused with aromatic Thai spices and loaded with an array of colorful vegetables. Imagine tender chunks of tofu or your favorite plant-based protein simmered in a luscious coconut milk base, complemented by the bold flavors of garlic, ginger, lemongrass, and a hint of chili heat. With each spoonful, you’ll experience a harmonious balance of sweet, savory, and spicy flavors that will tantalize your taste buds and transport you to the bustling streets of Bangkok. Whether you’re a dedicated vegan or simply seeking a delicious and satisfying meal, this curry is sure to become a favorite in your culinary repertoire.
Ingredients:
500 g tofu (extra firm or firm)
½ teaspoon cinnamon
½ 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
500 ml vegetable stock or water
80 g peanuts or peanut butter
1 tablespoon soy sauce
400 ml coconut milk
Chopped vegetables of your choice
2 kaffir lime leaves (optional)
Directions:
Marinate the tofu: Cut the tofu block into cubes and prepare the marinade by combining soy sauce, cinnamon, turmeric, cumin, coriander powder, sweet paprika, and sugar in a small mixing bowl. Add the marinade to the tofu and leave it to marinate while you chop the veggies.
Chop the veggies: For this curry, you can add any vegetables that you like or may have at home. For this recipe, we are using broccoli, carrot, and red bell peppers.
Heat some oil in a pan and add finely chopped garlic, onion, red chillies, ginger, and carrot. Stir fry for a couple of minutes and transfer into a blender jug.
Add to the same blender jug the vegetable stock, crushed peanuts or peanut butter, sugar, coconut milk, and soy sauce. Blend all the ingredients until you have a smooth sauce.
Cook the curry: Heat some coconut oil, olive oil, or another type of vegetable oil in a large pan or pot, and add the chopped vegetables and the marinated tofu. Cook for a couple of minutes to medium heat until the vegetables and tofu start to golden.
Add the peanut sauce. Bring to a gentle simmer for about 15 minutes. Adjust with salt and pepper, and your curry will be ready to enjoy.
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 471 kcal | Servings: 4 servings