Our Thai-inspired vegan peanut curry is creamy, rich, packed full of flavor, and absolutely delicious. If you are wondering why this recipe became so popular, you definitely need to give it a try!
Why you will love this recipe
This Thai-style Peanut Curry has been really popular since we first made it. The flavors, textures, and simple cooking method made this recipe the perfect meal for many people to introduce into their weekly rotation. Even if you've never cooked Asian curry before, this simple recipe is the perfect one to get you started in this delicious world.
Our Peanut Curry can be cooked without any curry paste. As much as we love making our own curry paste, we wanted to keep this recipe accessible and simple to prepare with ingredients that most people already have on hand. This curry is a mixture of veggies, spices, and peanut butter to create the most delicious and hearty curry bowl. This recipe was inspired by our passion for Asian food, plant-based ingredients, and easy recipes.
You can customize the recipe to your taste by adding your favorite veggies, serving it with rice or noodles, making it spicier, and adding any toppings of your choice.
Our favorite part of this recipe is that you can cook it with simple ingredients that you probably already have at home or can find in your regular supermarket.
What our Readers think of this recipe:
- Ashley: My husband's "new favorite"! So amazing and flavorful. I used a mixture of peanuts and cashews and added a ¼ cup of raw cashew pieces at the end of the recipe (towards the last half of the simmering time) to give it a nice crunch. Thanks for creating such a tasty vegan friendly dish!
- Kim: LOVED this recipe. I loaded it up with zucchini and cauliflower and turned up the heat a bit, but it was so easy and tasted amazing. Thanks for the recipe!
- Alison: Made this tonight and it is now my new favorite peanut curry... it's simply delicious!! I am bookmarking this recipe so I can make it on a regular basis and I can't wait to try some of your other recipes which also look great. Thank you, thank you, thank you!
Our Thai Peanut Curry is:
- Vegan
- Family-friendly
- Gluten-free if using tamari instead of soy sauce
- Mild
- Easy to make
- Umami-packed
- Made with easy-to-find ingredients
- Hearty
Ingredients
Tofu. For this recipe, we use extra firm or firm tofu as the main protein (as well as peanut butter). Tempeh is a great option for Thai curries as well. If you want some extra protein, add some toasted cashews or sesame seeds before serving the dish.
Spice Blend. We use a simple spice mix to marinate the tofu. You will probably already have everything at home, or you will find them easily at your local supermarket. Our spice mix contains cinnamon, turmeric, ground cumin, ground coriander, sweet paprika, and sugar. You can use other spices such as five-spice powder, black pepper, white pepper, chili powder (for spice), curry powder, ground cloves, garam masala, etc.
Soy sauce or tamari. We use light soy sauce or tamari for a gluten-free option. If you are using dark soy sauce, you may need to adjust the amount of sugar as it's already sweet.
Curry paste. We make a simple curry paste that uses garlic, onion, ginger, red chilies, and carrots. I know this is not the typical curry paste that you see in Thai curries, but believe me, it works amazingly. Leave the chilis out if you are making this recipe for kids. Alternatively, you can use this peanut curry paste from Thai Kitchen.
Vegetable Stock or water. We prefer using vegetable stock as it gives the curry sauce a more intense flavor, but you can use water instead.
Peanut butter or crushed peanuts. For our Peanut curry, you can use unsalted crushed peanuts or peanut butter. We find that using smooth and creamy peanut butter makes the whole process easier.
Coconut milk. To make this curry creamy, we add coconut milk. You can also add cashew cream or even soy cream or milk.
Fresh Veggies. Loads of fresh veggies! Chop as many veggies as you like to add to your Thai peanut curry. Our favorite vegetables to add to this vegetable curry are red bell peppers, broccoli, and carrots. You can add other vegetables such as green beans, snap peas, baby corn, onion, spinach, mushrooms, etc.
Step-by-Step Method
Marinate the tofu. Cut a tofu block into cubes and prepare the marinade. In a small mixing bowl, combine soy sauce, cinnamon, turmeric, cumin, coriander powder, sweet paprika, and sugar. Add the marinade to the tofu and leave it to marinate while you chop the veggies. Instead of soy sauce, you can use coconut aminos or tamari for a gluten-free option.
Chop the veggies. For our peanut curry, you can add any vegetables that you like or may have at home. For this curry, we use broccoli, carrots, and red bell peppers.
Heat some oil in a pan and add finely chopped garlic, onion, red chilies, 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. If you prefer to use a store-bought paste, this is the brand we recommend you buy.
Heat some coconut oil, olive oil, or another type of vegetable oil in a large pan or large 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.
Vegan Thai Peanut Curry
Ingredients
Marinated Tofu
- 17 oz tofu extra firm or firm
- 2 tablespoon soy sauce
- 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
- 2 cups vegetable stock or water
- 3 oz peanuts or peanut butter
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 1 ½ cup coconut milk
- Chopped vegetables of your choice
- 2 kaffir lime leaves optional
Instructions
- 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.17 oz tofu, 2 tablespoon soy sauce, ½ teaspoon cinnamon, ½ teaspoon turmeric, 1 teaspoon cumin, 1 teaspoon coriander powder, 1 teaspoon sweet paprika, 1 teaspoon sugar
- 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 blender jug.2 garlic cloves, 1 small onion, 2 red chillies, 1 thumb-piece ginger, 1 small carrot
- 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.2 cups vegetable stock, 3 oz peanuts or peanut butter, 1 teaspoon sugar, 1 tablespoon soy 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.Chopped vegetables of your choice
- Cook for a couple of minutes until the vegetables start to golden. Pour the peanut sauce and coconut milk. Optionally, add the kaffir lime leaves. Bring to simmer and leave simmering for about 15 minutes. Adjust with salt to taste and your curry will be ready to enjoy.1 ½ cup coconut milk, 2 kaffir lime leaves
Notes
- Garnish with fresh cilantro, chilli flakes or crushed peanuts.
Newsletter
Nutrition
Variations to our Peanut Curry
- Choose your favorite veggies. You can use your favorite veggies for this curry. We recommend using crunchy veggies so they don't get too mushy while cooking. Some ideas would be veggies such as carrots, red peppers, broccoli, cauliflower, snap peas, green beans, edamame beans, snow peas, spinach, peas, kale, potatoes, sweet potatoes, baby corn, or cabbage.
- Change the protein. We like using firm tofu, but you can use other plant-based proteins like tempeh, edamame beans, seitan, mushrooms, chickpeas, or meat alternatives like "chicken" bites, or "duck". Simply marinate the chosen protein and follow the recipe as it is.
- Garnish the plate to your taste. Our suggestion is to garnish the curry with crushed peanuts and some chopped cilantro. As well, adding a fresh squeeze of lime enhances the flavor of the dish. Other options can be crushed cashews, macadamia nuts, walnuts, or pistachios. You can add sesame seeds, a drizzle of chili oil, green onions, sesame oil, and even some dried seaweed.
- Use an alternative to coconut cream. Many of you told us that this curry comes out great using alternatives to coconut milk, such as oat milk or soy milk. If you are looking for a lighter meal, you can use low-fat coconut milk or one of these alternatives.
- Use store-bought curry paste. You can use red Thai curry paste or massaman paste instead of making the vegetable paste that we make for this recipe.
Serving Suggestions
Our hearty Peanut Curry is the perfect main dish. Filling and packed with protein and veggies, you won't need much more.
Garnish the curry with some crushed peanuts, coriander leaves, chili flakes for a little spice, and some freshly squeezed lime juice.
Serve this curry with a side of jasmine steamed rice or rice noodles. Other options we have tried and work great as well are brown rice, wheat noodles, vermicelli noodles, soba noodles, or even quinoa.
If you add more coconut milk, water, or vegetable stock, the curry can be served as a soup or noodle soup if you add noodles.
Store and Reheat
This is one of the dishes that tastes as good or even better the next day. You can safely keep this meal in the fridge for 3-4 days using an airtight container. We recommend you keep the rice or noodles in a separate container so it doesn't soak the liquid up.
Another option is to freeze the meal for later use. If you are thinking of freezing this curry to serve it another day, and you feel like eating Thai food, we recommend not using potatoes, sweet potatoes, or zucchini, as the texture of these veggies may go weird when reheated.
To reheat your Vegan Peanut Curry, you can use a pan or a microwave.
FAQ
You can prepare this meal in advance. Keep the rice or noodles in a separate container, and use a microwave or a pan to reheat the curry.
Yes, you can freeze any leftovers for up to three months. I do not recommend using zucchini or potatoes if you want to freeze your curry after, as the texture of these veggies changes after thawing.
Firm tofu is the best tofu to use for this recipe. It won't break or crumble while cooking your curry.
This peanut curry is perfect for the whole family. Simply omit the chilies from the curry paste, and the whole family can enjoy this meal.
To make this vegetable curry gluten-free you'll need to use tamari instead of soy sauce and make sure you are using gluten-free stock.
If you want a thicker curry, you can add some flour or cornflour slurry (diluted cornflour in water). Another option is to use potato as one of the veggies, as it will soak up some of the water from the sauce.
Erika says
Seriously one the most delicious dishes I’ve ever made. We added in broccoli and kale and holy moly, sooooo good. We’ll definitely being making this again. And again. And again.
Laura says
Thank you Erika! Happy to read that you enjoyed it as much as we do!
Nicola says
Lovely recipe, delicious!! I added broccoli, potatoes and red pepper. Probably the best thing I’ve made on ages. Recipe not too complicated either which suits me as I’m a reluctant cook !!!
Laura says
Thank you Nicola, so glad to see your comment. We love adding potatoes to our curries too, such a great idea!
Jarrod Gritt says
This was absolutely delicious. As a vegan I often get asked the same sorts of questions; isn't it expensive? Is it not really complicated? Well it can be, just like any diet can be, but you can also make delicious food cheaply and easily. This recipe ticks both those boxes, I used veg that I had in, baby corn, mangetout and spinach. I will 100% make again, I would like to try it with some different veg next time, mix it up.
Laura says
Thank you Jarrod! It can be cheap and easy to cook delicious vegan meals! And yeah, using any veggies that we have already at home is what we do most of the time 🙂 Happy you liked it!
Hannah says
Made this for dinner, both my girls (7&9) cleaned their plates! I left out the chilli, and stirred a chilli paste thru mine and my husbands. Delicious!
Laura says
Happy yo hear this! we leave the chilli out sometimes if our toddler is having curry too!
Emmy says
I actually ended up omitting the coconut milk because my fryingpan turned out to be too small, but I added a splash of oat milk and it was still delicious! Though I don't doubt that it would be even better with it! I used carrots, corn and spinach for my veggies.
Laura says
Thank you Emmy, oat milk is such a great alternative.
Son says
This was SOOOOOO good!! I didn't have tofu so I marinated chickpeas and mushrooms instead.
Laura says
Thank you Sonia, those are great alternatives to add more protein to the dish if you don't have tofu 🙂
Karen says
This was really delicious! We made it with baby corn, sugar snap peas and bell pepper. It was a flavour sensation. 100% will make again. Thank you!!
Laura says
Yummy! Baby corn is such a great option for Thai curries 🙂
Annie says
This looks amazing! I'm prepping some freezer meals for upcoming baby, do you think this would freeze okay?
Laura says
Hi Annie! That's exciting 🙂 You can freeze the curry sauce and the day you want to cook the meal simply add fresh veggies and tofu! Congratulations!
Dre says
One of my new favorite recipes!! I also chopped up some macadamia nuts and fresh coconut to garnish on top! A+
Laura says
Oh wow! Such a great idea, love macadamia nuts at home as well and I'm sure the coconut gave it a delicious touch!
Tam Sanger says
I made this last night and loved it - so delicious! I added cauliflower, broccoli and sweet potato and it worked so well. Will definitely be making this again.
Laura says
Yummy! We love cauliflower at home, sure it was lovely!
Tarren A Money says
I made this the other night timing was accurate on prep amd cook. I have never cooked with tofu, I used an extra firm organic brand and it crumbled badly, but the smell was very nice and it tasted very good. I can't watt to give it another shot. My dish didnt look as pretty so I'll have to work on that.
Laura says
Thank you Tarren, about the tofu, I would suggest trying a different brand. Some brands crumble easily while others keep really firm during cooking.
Bert Johnson says
Not a big curry fan but this was mild and full of flavour. The best curry recipe I have ever found, absolutely delicious!
Laura says
Thank you Bert!
Karlie says
Incredible recipe, thank you for sharing! Even my husband loved it, and that's the true test!!
We did corn, bok choy and some small diced potatoes. I also seared the tofu for a few minutes in oil before I added the veggies to the pan. It was perfect!
I'm excited for all the other combinations that can be made. 🙂
Laura says
Wow! that combination sounds lovely 🙂 Happy you and your husband enjoyed the recipe!
Emily says
Absolutely loved this recipe, halved it to make 2 portions and it went down a treat. My new favourite meal!!
Not difficult to make either.
Thankyou! X
Laura says
Thank you Emily! So glad to read this 🙂
Anette Baugh says
This was delicious!
Laura says
Thank you Anette!
Merle Jeffries says
Made this last night and wow, absolutely amazing 🙂 minus the chilli as my Father doesn't like chilli 🙁 added a little more peanut butter, a touch more soy and fried my tofu in cornstarch to give another texture to the dish, delicious 🙂 this will be going in the bank, thank you so much for sharing
Laura says
Thank you Merle! Such a great idea to fry the tofu in cornstarch!
Claire says
Made this tonight for dinner. There was plenty left over, so have frozen the extra portions.
I added potato, broccoli and mushrooms.
Laura says
Thank you Claire!
Kelly says
My daughter doesn't like spicy so I left out the chili peppers and it was still tasty. I used bok choy, mushrooms and bell peppers as my chopped veggies. I also used coconut cream because I didn't have coconut milk. It tasted great and I will make it again.
Laura says
Thank you Kelly, glad you enjoyed the recipe 🙂
Anita says
Made this the other day and itis probably the best, most flavoursome curry I have ever had. The ingredients are nothing unusual but it packs a punch. Do yourself a favour and MAKE IT!
Laura says
Thank you Anita! It's a total winner every time we make it at home too!
Savannah Rhodes says
Laura this dish was amazing! Probably the tastiest curry I've ever made!! With a side of basmati, it was truly incredible. Will def make again! Thank you for sharing your recipe with us!
Laura says
Thank you Savannah!
Stephanie says
I made this earlier this week and it was absolutely delicious
Laura says
Thank you Stephanie 🙂
Nicky Raven says
DELICIOUS!
Really enjoyed this recipe I added chickpeas, red peppers, broccoli and sweetcorn as that's what I had in at the time. Didn't have time to get the exact ingredients as it popped up on my Facebook feed early in the morning and it looked so delicious we just had to try it that day!? Thanks sixhungryfeet you're a real inspiration. Good luck on your journey!
Laura says
Thank you Nicky! Really happy you enjoyed the recipe! It's absolutely delicious we just made it today as well!
Tonya says
I made the Thai Peanut Curry, and it was delicious!!! I’m looking forward to trying some of your other recipes!
Laura says
Thank you Tonya!
Ania says
My first vegan experience and so delicious!
I had mine with baby corn , broccoli and peppers I also added spinach.
I'll be making it again. ?
Laura says
Thank you Ania! So happy you enjoyed eating plant-based!
Lauren Silber says
I'm going to be making this tomorrow night for my family and just want to make sure I'm understanding the recipe correctly...Do you add the ingredients in step #3 to lthe jug filled with the ingredients in step #2? And by "blend," you mean puree, right? Thanks, and can't wait to try this out!
Laura says
Hello Laura, that's correct! Once you blend it, it will be quite liquidy. As you will cook it longer with the coconut milk, it will have the perfect consistency for serving and enjoying!
Susan says
This was so good. Instructions were easy to follow. Turned out amazing.
Laura says
Thank you Susan!
Victoria says
This was absolutely delicious and I will definitely be making it again. I want to experiment using different veggies. Thanks so much for this recipe. ❤️?
Laura says
Thank you Victoria!
Mojoblogs says
I agree with this, curries are perfect for dinners! And Thai curry is one of my favorites. This recipe looks so good and I am so excited to try this. Thank you so much for sharing!
Laura says
Thank you, let us know how it goes!
Pablo says
Made it with shrimps instead of Tofu and little chilli. It was great, thanks for the recipe. Greetings from Mexico City!
Laura says
Thank you Pablo!
Chantal says
Made this tonight and it was so good! Loved it. The tofu marinade is just amazing. Used tenderstem broccoli and bok choy as the veg. Will def be making it again!
Laura says
Thanks a lot Chantal! Great choice of green veggies!
Tyler says
Absolutely delicious! It was easy to make, FILLED with flavor, and an extremely comforting dish. I have made it a few times already. We really enjoyed it. Thanks!
Laura says
That's amazing! Thank you Tyler 🙂
Karolina says
I made this recipe tonight for the first time and OMG! Sooooo gooooood!!!! Thank you. It was a hit!
Laura says
Thank you Karolina!
Shannon says
Delicious!!! I used peanut butter but will add crushed peanuts as well next time. My non-vegan hubby LOVED this dinner!!! Win-win, thanks Six Hungry Feet!
Laura says
Thank you Shannon!
Mojoblogs says
This is going to be perfect for family dinners. I can't wait to try making this! I personally love curries, and this looks really delicious. Thank you so much for sharing this!
Laura says
Thank you, I'm sure you will love it 🙂
Emma says
Absolutely fantastic recipe! Very easy to follow, no bizarre difficult-to-find ingredients and tasted amazing and flavourful! Huge hit with my omni partner and I'm very excited for leftovers for tomorrow.
Cathryn says
I made this for a potluck dinner I had with the family I nanny. I added broccoli, cauliflower and more carrots! It was such a hit it was so amazing! I'm completely obsessed with the homemade peanut sauce!
Laura says
That's lovely to hear Cathryn!
Tanja says
Made this today with zucchini and eggplant. Really tasty. Thanks for the recipe!
Laura says
Thank you Tanja 🙂
Sue Stirton says
I made the vegan curry with chicken and it was amazing. Last night I heated up mashed veggies and the left over sauce and it was an amazing easy dinner with no cooking. Thank you for sharing the recipe.
Laura says
Thank you Sue!
Érica says
Absolutely delicious! We ate it with rice when I made it and then the leftovers with rice noddles. I used broccoli and red peppers but green chili, I didn’t had red. It was far better then the ones I made before. Thank you
Laura says
Thank you Erica!
Shreya says
This was yummy, healthy and so easy to make. My 2 young kids enjoyed it too (left out the chillies). Can’t wait to make it again. Thanks for the recipe!
Laura says
Thank you Shreya!
Tobi of Vegan Sisters Eat says
This recipe is super easy to make and packs in a lot of traditional flavors. I made it with tofu, broccoli and various colored peppers. Next time I might try slices and sweet potato and bok choy. This will go on repeat in my dinner repertoire. Delicious!
Laura says
Thankn you Tobi, your combination sounds delicious!
Erin says
One of the most delicious recipes I've tried out!
Laura says
Thank you Erin!
Amber says
This dish was absolutely delicious! So flavorful and the combinations are endless. This time we made it with red bell pepper, broccoli, snap peas, and bok choy, served over white rice. Can't wait to make it again.
Laura says
Wow Amber, this combination sounds delicious! Thank you 🙂
Kateryna says
Omg! Love this recipe so much! I used broccoli and red bell pepper as my veggies. And I put brown rice noodles into the curry 5 minutes before it's done. Garnished with peanuts and lime. So delicious!
Definitely will make it again!
Thank you:)
Laura says
Thank you Kateryna, we love rice brown noodles and we will definitely try them on this dish next time!
Kristina Panova says
Thanks for the great recipe! I prepared it with broccolli and it was amazing. This was my first curry and now I am inspired to try with differrent vegetables.
Laura says
That sounds lovely! thank you 🙂
Viki says
I made this and it was really nice but there was so much of it I’ve put it in tubs to save. But wondering how long it will keep in the fridge or can it be frozen? This is my first time using tofu so not sure if freezing will ruin the tofu??
Laura says
Hi Viki, you can freeze tofu! As well, you can keep it in the fridge for 4-5 days. Happy you enjoyed the curry 🙂
Cheryl says
Going to make this tonight! I'm just trying to decide what veggies as I have so many and I'm worried about a weird combo. I have these adorable baby fairytale eggplant. But I also have shiitake mushrooms. I don't think those will go well together. So I think I'll stick to the mushroom, bell peppers, carrots. I do have some purslane I might sneak in. No tofu today but I have tempeh and I'm thinking of marinating that? We'll see!
Laura says
That sounds good Cheryl! How was it?
Marko says
A really good curry, very versatile. But I need to know, what word died you intend on the directions where you transfer everything into "a big jug?"
Laura says
Hi Marko, the work "blender" was missing. Fixed now, thanks a lot! Happy you enjoyed the recipe 🙂
Emily says
This was so delicious thank you!!
Laura says
Thank you Emily!
Yuliia says
This curry was perfect! I love Asian food and this recipe is soo good! I made it with carrot and broccoli ( the only veggies I had in a fridge :)) definitely will cook this curry again.
Lea says
This is definitely being made in my house soon!
Con Aranda says
Hello,
I’m having some friends over who are vegan, this will be the first vegan meal I prepare and am very excited to try. I am wondering though, what drink can I serve with this?
Laura says
Hello! You could serve anything with the meal! If you want to go for something Asian-styled, maybe try with a fruit shake or a Thai Beer.
Stuart says
Hi Laura,
This is a lovely sweet and spicy recipe and the taste is excellent. My added vegetables were 2 small carrots, 1/2 small sweet green pepper, 1/2 small stick celery, 3 medium mushrooms. But with the metric version of the recipe advising 500ml stock + 400ml coconut milk, by the end of the recipe's suggested cooking time it was a very liquid runny soup. I then had to reduce it uncovered on a medium-high heat for about 30 minutes to get back to a thicker sauce. Next time, I think I would add a veggie stock cube with zero water + 400ml coconut milk. Any ideas what I did wrong?
Btw, Google says:
- 500ml is 16.9 US fl oz, recipe says 18 = ok
- 400ml is 13.5 US fl oz, recipe says 14 = ok
so the US / metric conversion is ok.
Not a criticism, but seeking advice. Your recipe has lovely flavours, I served it with plain al dente bismati rice, boiled with frozen green peas.
Καλή Όρεξη!
Laura says
Hi Stuart, I guess it depends on the cooking temperature you are setting and the vegetables you are using. As well, some coconut milk is more liquid than others, maybe we are using a more creamy one if that makes sense. I hope you can find the perfect measures to your taste and thanks for your nice comments!
Becca says
Loved this recipe, incredibly tasty but I added lime juice to my leftovers which I felt really lifted the dish! I managed to do a lot of the prep the day before so was a lot quicker when I went to cook it. Also managed to forget to buy chillies so just added chilli flakes which still worked well. Would 100% make this again!
Laura says
Thank you Becca! Lime goes really good in many dishes 🙂
vanessa says
Loved the flavour of this dish and how easy it is to prepare and make! My only criticism was the tofu. I doubt it was the recipes fault, just my own.
I have only converted to vegetarian a few weeks ago and cooked tofu for the first time last week. I was expecting it to be a little crisper than it was but I think that was just the way I cooked it.
I added chilli flakes as I had no fresh chilli. 75% was coconut milk and 25% coconut cream. I added zucchini, snap peas and sweet potato.
I will 100% make again. Next time I think I will substitute tofu with chickpeas; use sweet potato, zucchini and baby corn as vegetables.
Another comment mentioned adding lime and it lifted it. I'll try squeezing some orange into it next time too, I found this lifted another dish to the next level, excited to try with this one.
Thankyou for posting.
Astra says
Thank you Vanessa, glad you enjoyed the recipe! maybe next time, try to fry the tofu in a separate pan before adding it into the curry 🙂
Kelly Spear says
Loved it! I had cooked brown rice so I just through it in to simmer with it. Although I loved the presentation as you made it and adding cooked brown rice made it little more thick as it absorbed some liquid. This will be added to our repertoire. For vegetables I used broccoli, spinach and mushrooms. Soooo good 🙂 Now I really want to start playing with making my own curry pastes. As you said, they are much better. Thank you.
Astra says
Thank you Kelly! homemade curry pastes are just another level!
MO says
Made this tonight and it was a bit! We’re saving this recipe to add into our regular circulation. I found it a bit mellow so we added some kafir lime leaves (we keep a stash in our freezer because you can only buy it as a bunch, but I only ever use a couple at a time, so freezing it allows us to get the most out of the bunch). I HIGHLY RECOMMEND adding the kafir lime leaves - it kicked this curry up a notch for sure. Thanks!
Laura says
Thank you! Great to see some nice tips, kaffir lime leaves sounds like a great addition to this recipe, definitely will add that as an option!
HKG says
Delicious and easy to make! I baked the tofu instead and loved how it turned out (25-30 mins at 400). I used carrots, zucchini, and bell pepper for the veggies. So creamy and full of flavor!!
Laura says
Thank you Haley!
Alyssa says
Does the tofu need to be pressed?
Laura Arteaga says
Hi Alyssa, if you're using firm tofu, no need to press it before using it!
Olivia says
Sorry I accidentally hit the wrong email. I just wanted to make sure I got the answer to that question as far as if I can substitute something for the peanuts and the soy sauce?
Laura says
Hi Olivia, you can subtitute soy sauce for dried shiitake mushroom stock (leave shiitake mushroom simmering in water for about 15 minutes and you will be left with a nice stock). About the peanut butter, maybe you can try using cashew or almond butter, im sure it will still be super tasty!
Juana says
Esta receta es simplemente espectacular, está riquísima y siguiendo vuestras indicaciones salió a la perfección. ¡Muchísimas gracias por compartirla!
Laura says
Gracias Juana!
Marianne says
I’m anxious to try this but I avoid coconut milk because of the saturated fat. Can you recommend a substitute?
Laura says
Hi Marianne, you could use soy cream or oat cream!
Lisa V says
I’m eating this curry as it cooks so there probably won’t be any left for my family. It is SO good. I used sugar snap peas, green peppers, and broccoli as my mixed veggies. Also I felt lazy and used my garam masala as a substitute for most of the seasonings since the flavor profile sounded pretty similar.
This recipe is definitely going to get made again and again. Thanks!
Laura says
Thank you Lisa! So glad you liked it!
Monica says
I’ve been cutting back on meat consumption for a while now and have been working to get my meat loving partner to as well for about the past year. Recipes like this have definitely helped and we definitely plan to add this to our list to make again! Flavors were great and we added broccoli, snow peas, red/green bell pepper, squash and carrots. I did run into the tofu issue of being too soft and not holding form. I will probably press it before I marinade and then fry or bake separately next time until the end. I was wondering in the photo what the leaf was — bay leaf or curry? I noticed star anise as well, but didn’t see it on the list. Thanks!
Rebecca says
Delicious and easy. I added broccoli, edamame beans and red capsicum. I seared the tofu before adding it to the marinade so it a crispy shell.
Astra says
Thank you! It sounds delicious! 🙂
Lynn Brown says
I happen to have Thai Kitchen Peanut Satay Sauce (4oz) on hand that I would like to use. However, I can't decide exactly what part of the curry sauce it replaces. I assume I still need the vege stock and the coconut milk but what else? Thank you for your help. I'm excited to try this recipe.
Laura says
Hi Lynn, I would say add the Satay Sauce instead of the Peanut Butter, but I haven't tried this yet! Let us know how it goes 🙂
Andrea says
This is excellent, thank you!
Michelle says
Excited to make this! I don’t want to use tofu, just veggies, do you have advice on how to incorporate the paste into the dish? Thank you! Looks amazing!
Astra says
Hi Michelle, you can add the ingredients directly to the pan or pot right before your veggies.
Maddie says
SO DELICIOUS!! I added bell pepper and broccoli. I made the sauce but added Mae ploy red curry paste instead of red chilies and it was soo flavorful. If you can get your hands on some mae ploy curry paste it is much better than Thai Kitchen in my opinion
Astra says
Hi Maddie, thanks a lot! Need to try the Mae Ploy paste 🙂
Alison says
Made this tonight and it is now my new favorite peanut curry... it's simply delicious!! I am bookmarking this recipe so I can make it on a regular basis and I can't wait to try some of your other recipes which also look great. Thank you, thank you, thank you!
Laura says
Thank you Alison, so glad you liked it!
Kim says
LOVED this recipe. I loaded it up with zucchini and cauliflower and turned up the heat a bit, but it was so easy and tasted amazing. Thanks for the recipe!
Laura says
Thank you Kim! 🙂
Ashley says
My husband's "new favorite"! So amazing and flavorful. I used a mixture of peanuts and cashews and added a 1/4 cup of raw cashew pieces at the end of the recipe (towards the last half of the simmering time) to give it a nice crunch. Thanks for creating such a tasty vegan friendly dish!
Laura says
Thank you Ashley, cashews are such a great idea to add to this dish!
Annette says
I really hoped to enjoy this, the final picture shows crispy tofu on the top so I cooked this separately as the soggy tofu in the other picture didn't look too appetising. Problem is that with the coating of ground spices, the tofu doesn't get a chance to crisp up without first burning those spices. So I still ended up with soggy tofu, and even though I ended up mixing it in, the flavour profile of this didn't go well with the coconut curry sauce, which in itself was nothing ground breaking. I wouldn't normally post a bad review but I was kind of astounded by the number of positive reviews, perhaps these people have never tried Thai food before. Sorry.
Laura says
Hi Annette, I am really sorry that it didn't go as planned. This recipe tries to bring Thai flavors with simple ingredients that most people already have at home. The tofu gets marinated not just with spices but soy sauce too. If you cook it at medium-low temperature, the spices won't burn and your tofu will cook nicely. If you want extra crispy tofu, You will need to deep fry it and simply add the marinade ingredients when adding the veggies. Thanks for your comment!
Gerda says
Made this yesterday, it was delicious! I changed the tofu for champignons as I'm not a fan of tofu, and added cauliflower, red bell pepper and carrot, and made it with 2/3 peanut butter and 1/3 tahini (light). Yummy!
Laura says
That sounds like a delicious modification. Glad you enjoyed it! 🙂
Talia says
I’m wanting to make this but I don’t see anything about the noodles in the recipe or in the notes? Am I missing something? The photo doesn’t seem to be the same as the recipe.
Are they just regular Mr noodles noodles? What are they? When do we add them? What else can we put in this?
It might be flavorful but the recipe is incomplete
Laura says
Hi Talia, This recipe is served with rice. Maybe you are referring to another recipe? Thank you.
Zoja says
This was fantastic! I added a little extra spice to the sauce for my partner and I; it was so delicious, and easy to make
Laura says
Thank you Zoja 🙂
Craig simon says
This sounds really good. But the nutrition said 795 kcal? That does not seem correct.
Laura says
Hello, thanks for letting me know, as I recalculated the Nutritional information and something was not right. It's fixed now! thank you 🙂
Nichola says
My family just loved this. It was delicious. Winner winner!!
Laura says
Thank you Nichola!
Maya says
Dear Sixhungryfeet teams
Thank you for show up Thai curry, its look delicious, good to try it. But normally our curry its not that ingredients you show up maybe this is new curry. I will try it😋
Laura says
Thanks Maya, this curry is our own recipe and we use a variety of ingredients that we know are not included in traditional curry recipes. Still delicious though!
Katherine says
Made this last night and it was pretty good and it’s def quite easy to make and adapt.
Most of my 4 star rating is for the delicious tofu marinade. That’s a really good combo and worked surprisingly well with the Thai satay style curry. I added some olive oil in there as well to help cost the tofu pieces and had time to leave them for nearly 2 hours in the marinade. I’ll def do that spice combo for the marinade again. Yum.
The curry sauce wasn’t a total win. I added fish sauce and lime juice to bring out more of a Thai style flavour profile and brighten it up a little, and after those additions it was nice.
Not convinced about the carrot being added with the onion and spices and blended in the paste, I didn’t think it needed the extra carroty sweetness - I’d probably leave that out next time.
Laura says
Hi Katherine, thanks for taking the time to leave a review! I'm happy you loved the tofu marinade and that you could adapt the curry to your taste 🙂
Lili says
I did this tonight, i just added some more spices and it was delicious ! thankyou for your recipe 😁
Laura Arteaga says
Thank you Lili!
Tracy says
This recipe is the bomb. Everyone needs to make this!
Yvonne Campbell says
I really loved this, and my husband agrees. One of my top favorites.
Laura Arteaga says
Thank you Yvonne 🙂
Lydia Gomes says
Loved it! I added A whole can of coconut milk and I squirted lime juice in mine.
Laura Arteaga says
Thank you Lydia! Glad you like it 🙂
Michelle Etherden says
Delish!
Laura Arteaga says
Thank you Michelle!
Kaitlin says
I’m not sure how this recipe gets so many good reviews, if I’m being honest. There are no ingredients in it that give it the flavor of curry, so it feels like you’re just eating hot melted peanut butter. And there’s no reference to needing a blender until you’re in the middle of making the recipe, and I’ve never seen a curry recipe that requires the use of a blender. Felt like an unnecessary extra step. But really I’m just confused as to what spices or ingredients make this into a curry, given there are no curry pastes or curry powders or anything.
Laura Arteaga says
Hi Kaitlin, thank you for your review, although I'm not sure you've actually made the recipe. This curry has different ingredients that you find in any curry paste such as cumin, coriander, turmeric, cinnamon, garlic, ginger, red chilies, etc. We make our own Thai curry pastes and you can find all these ingredients in all curry pastes (red, massaman, yellow, green). This doesn't call for an actual curry paste but you kind of making it during the cooking process using a blender. The process is a bit different than original curry pastes, as this is a Thai-inpired recipe, but I don't agree with "no ingredients in it that give it the flavor of curry".