If you already know us a little bit you probably know how much we love Asian food, and especially Thai food. We enjoy making our curries from scratch and adding loads of fresh veggies to them. This vegan Thai peanut curry is creamy, rich, packed full of flavour and absolutely delicious.
Curries are always a great option when we have people over for lunch or dinner. You can cook the meal using one big pot and it can be prepared in advance. Depending on our guests’ preferences, we make the Thai curries milder or spicier and use the fresh veggies that we already have at home.
Peanut sauce is a favourite at home. This recipe together with our Tofu Satay recipe is always a hit. Every time we cook our Thai peanut curry we wonder why don’t we make it more often! I guess we have too many curries to choose from and they are all yummy.
How to prepare the Thai Peanut Curry Step by Step
Our Thai Peanut Curry is made with fresh vegetables, marinated tofu and a peanut sauce or broth made from scratch. It’s easy to follow and shouldn’t take longer than 40 minutes from start to end.
- Marinate the tofu. Cut a tofu block into cubes and prepare the marinade. In a small bowl mix soy sauce, cinnamon, turmeric, cumin, coriander powder, sweet paprika and sugar. Add the marinade to the tofu and leave it marinating while you chop the veggies. You can skip this part if you’re short of time, and just pan fry the tofu with the rest of the vegetables. Marinating the tofu makes it extra tasty and will bring more flavour to your curry.
- Chop the veggies. For our peanut curry, we use baby sweet corn, red pepper and pak choi. You can add any vegetables that you like or may have at home. For curries, we especially like broccoli, bell peppers, zucchini or carrots.
- Prepare the sauce. 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 big jug. Add 500ml of vegetable stock, crushed peanuts or peanut butter, sugar and soy sauce. Blend all the ingredients until you have a smooth sauce. If you prefer to use a store-bought paste, this is the brand we recommend you buy.
- Cook the curry. Heat some oil in a big pan or pot and add the chopped vegetables and the marinated tofu. Cook for a couple of minutes until the vegetables start to turn golden. Add the peanut sauce and coconut milk. Bring to simmer and leave simmering for about 15 minutes. Adjust with salt and pepper and your curry will be ready to enjoy.
How to serve our Vegan Thai Peanut Curry
We like serving our curries with jasmine rice on the side. If you add more coconut milk, water, or homemade broth, the curry can be served as a coconut soup and even as a noodle soup if rice noodles are added into the broth.
For a good looking presentation, crushed peanuts or fresh chopped cilantro simply sprinkled on the top will make your dish look restaurant-like.
How to make delicious Thai Curries at home
We only used to eat Thai curries when eating out, until we travelled around Asia for a good few months and realized how easy it was to cook Asian food at home when you have the right ingredients available.
We have a few tips or tricks when it comes to cooking Thai curries at home:
- Make the curry paste from scratch. We know for a fact that you can get a Thai curry using store-bought paste, we have been there, but homemade paste, that’s another level. The fragrance and flavour you will get when making your own homemade paste are just not possible to get from a store-bought one. If you are still not convinced and you want to get a pre-made paste, we recommend you get this brand of curry paste, they are our first option for store-bought paste.
- Use a good amount of garlic and ginger, both are essential ingredients in Asian cooking.
- Choose the right ingredients. Sometimes it can be a bit challenging to find the right ingredients when you are not located in Asia. We are really lucky to have an Asian supermarket just 20 minutes drive from home. If you have a nearby Asian store, go there to buy a good quality soy sauce, good quality spices, chillies, fresh vegetables used in Thai curries, ginger, lemongrass, kaffir lime leaves and any other ingredients that are commonly used.
- Use good quality coconut milk. When buying coconut milk always check the % of coconut extract that the can contains. The higher the better. If you are hesitating which brand to buy, go directly for the can that contains a higher amount of coconut extract. You will be surprised as sometimes it is the cheapest as well! Don’t use light coconut milk when cooking Thai curries, however, if you want a low-fat option, simply halve the quantity of coconut milk you’re using.
- Cook your curries in a non-stick pot or pan. We use our cast iron pan or pot when preparing curries as they are perfect for slow-cooking.
If you want to try our Thai curries, take a look and let us know which one is your favourite.
Vegan Thai Peanut Curry
- 500 g tofu
- 2 tablespoon soy sauce
- 1/2 teaspoon cinnamon
- 1/2 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
- 80 g peanuts or peanut butter
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 400 ml coconut milk
- Chopped vegetables of your choice
- Marinate the tofu. Cut the tofu block into cubes and prepare the marinade. Mix in a small bowl soy sauce, cinnamon, turmeric, cumin, coriander powder and sugar. Add the marinade onto the tofu, mix with your hands or a spoon and leave marinating while you prepare the rest of the ingredients.
- Heat some oil in a pan and add the garlic, onion, red chillies, ginger and carrot. Stir fry for a couple of minutes until the onion has softened and all the ingredients are cooked and transfer into a big jug.
- Add the vegetable stock, crushed peanuts or peanut butter, sugar and soy sauce. Blend all the ingredients using a hand blender until you have a smooth sauce.
- Using the same pan or pot used before, add some more oil if needed, heat the oil and add the tofu and chopped vegetables of your choice. For our peanut curry, we use baby sweet corn, red pepper and pak choi. You can add any vegetables that you like or may have at home. For curries we especially like broccoli, bell peppers, zucchini or carrots.
- 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 and your curry will be ready to enjoy.