Easy Thai Peanut Curry Recipe (Better Than Take-Out!)
Comforting, exotic, and better than take-out, this Thai Peanut Curry is a must-try. Its rich, creamy texture and blend of spices and flavors make it a real crowd-pleaser. Whether you’re a long-time fan of Thai cuisine or just exploring, this dish is absolutely delicious and perfect for any meal. Plus, it’s a fantastic way to incorporate more veggies into your diet in a tasty, satisfying way.
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I’ve spent over 40 years honing my cooking skills and embracing a vegetarian lifestyle, learning to whip up dishes that everyone loves, meat-eaters and veggie fans alike. This Thai Peanut Curry is one of those special recipes. It’s all about turning complex flavors into something simple and delicious that you can make at home. Full of rich taste and wholesome ingredients, it’s a product of many years of kitchen experimentation. I’m thrilled to share this recipe with you and hope it becomes a go-to in your own kitchen as well.
Why You Will Love Making Thai Peanut Curry
This Thai Peanut Curry is not just a dish; it’s a celebration of flavors and textures. Here’s why you’ll absolutely love making it:
- Simple Ingredients: Despite its exotic appeal, this curry is made with readily available ingredients like coconut milk, peanuts, and veggies.
- Versatile and Flexible: Whether you’re a meat-eater, vegetarian, or vegan, this recipe can be easily adapted to suit your dietary preferences. Swap in your favorite proteins and veggies!
- Nutrient-Rich and Satisfying: Loaded with vegetables and rich in proteins, this curry is not just tasty but also incredibly nourishing.
- Perfect for Meal Prep: Make a big batch and enjoy it throughout the week – it tastes even better the next day!
- A Crowd-Pleaser: Its universally appealing flavor profile makes it a hit for everyone, making it a perfect dish for when you have company over. It’s naturally gluten-free and vegan!
- Aromatic and Flavorful: The blend of spices, peanuts, and coconut milk creates a harmony of flavors that is absolutely irresistible.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Thai Peanut Curry with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Making Thai Peanut Curry is an adventure in your kitchen, filled with aromas and flavors that’ll transport you straight to the heart of Thailand. Here’s how to bring this delightful dish to life:
Preparing the Red Thai Curry Paste
Start by adding all the red curry paste ingredients to a blender. Blend them until smooth, adding water in small increments to reach your desired consistency.
Cooking the Curry Base
In a large pot, heat the coconut oil and add minced garlic and ginger. Cook them for a few minutes until they become fragrant, setting the stage for a flavorful base.
Stir in the red curry paste with the aromatics and let them sauté for a bit. Then, throw in the peanuts and cook for another 2-3 minutes, allowing them to infuse their nutty flavor into the mix.
Veggie Time
Add the sliced red bell pepper, diced sweet potato, and diced carrots. Pour in the vegetable broth and season with salt and pepper to taste. Bring the curry to a simmer and let it cook on medium heat for about 20 minutes. You’re looking for the veggies to become tender and the flavors to meld together beautifully.
The Final Touches
Just before serving, stir in the kale and coconut milk. Taste and season to your personal preference. Tip: for extra umami, add a little soy sauce, tamari, or coconut aminos instead of salt. Serve this heartwarming Thai Peanut Curry garnished with fresh herbs like basil, mint, or cilantro, and enjoy!
Recipe Notes and Expert Tips
To make your Thai Peanut Curry even more delicious, here are some expert tips and notes:
- Ingredient Flexibility: Feel free to swap in or out vegetables based on what’s in season or what you have on hand. Broccoli, cauliflower, and snap peas make great additions.
- Red Curry Paste: Store-bought curry paste can easily be swapped for the homemade one in this recipe (but it won’t taste as good!).
- Protein Options: Tofu or chickpeas are excellent for a simple plant-based protein boost.
- Spice: Control the heat by adjusting the amount of red curry paste or adding a bit of cayenne pepper for an extra kick.
- Coconut Milk: Use full-fat coconut milk for the creamiest texture. Light coconut milk works too, but the curry will be less rich.
- Extra Peanut Flavor: Mix in a tablespoon or two of creamy peanut butter for a boost of that delicious peanutty taste!
- Peanut Allergy: If you’re allergic to peanuts, almond butter or sunflower seed butter can be good substitutes.
- Garnish: A squeeze of lime juice and a sprinkle of cilantro, basil, and mint right before serving can elevate the flavors immensely.
How to Store Leftover Thai Peanut Curry
Leftover Thai Peanut Curry? Lucky you! Here’s how to keep it as delicious as it was on day one:
- Cool & Airtight: Let the curry cool to room temperature, and store it in an airtight container.
- Refrigerator: In the fridge, your Thai Peanut Curry will stay fresh for up to 5 days. Perfect for meal prep!
- Freezing: If you want to keep it longer, freeze the curry in portion-sized containers. It can last up to 3 months in the freezer. Just thaw and reheat for a quick and tasty meal.
What to Serve with Thai Peanut Curry
Pairing the right side dishes with your Thai Peanut Curry can make this great meal even better! Here’s what works beautifully alongside this flavorful curry:
The Perfect Rice
Jasmine rice is a classic choice. Its fragrant, slightly sticky texture complements the creamy curry perfectly. Our Cilantro-Lime Rice recipe is also perfect for an extra flavor boost. For a healthier twist, try cauliflower rice – it’s lower in carbs but still delicious.
Noodles
Serve your curry over a bed of rice noodles for an authentic Thai touch. The noodles soak up the curry sauce, making every bite a delight.
Veggie Variations
Consider adding steamed, air-fried, or sautéed vegetables like green beans or snap peas to your meal. They add a crunch and freshness that balances the richness of the curry.
Crispy Tofu
For an extra protein kick, crispy tofu makes a fantastic addition. Its chewy texture and ability to absorb flavors make it a natural companion to this dish.
More Thai Recipes You Will Love
- Easy Thai Red Curry
- Vegetarian Thai Yellow Curry
- Thai Red Curry Paste
- Vegan Thai Coconut Curry Soup
- Thai Sweet Chili Sauce
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Easy Thai Peanut Curry Recipe (Better Than Take-Out!)
Ingredients
For the red curry paste:
- 1 teaspoon salt
- 1 cup dried red chilies
- 1 lemongrass stalk
- ¼ cup cilantro with the roots
- 1 teaspoon lemon zest
- ¼ cup shallots
- ½ teaspoon cumin seeds
For the Thai peanut curry:
- 2 tablespoons coconut oil
- 1 garlic clove minced
- 1 tablespoon ginger root minced
- 3 tablespoons red curry paste
- 1 cup peanuts
- 1 red bell pepper sliced thinly, seeded, and veins removed
- 1 sweet potato diced
- 1 cup carrots diced
- 3 cups vegetable broth
- 3 cups kale
- 1 cup coconut milk
- fresh herbs (basil, mint, cilantro) for garnishing
Instructions
For the red curry paste:
- Add all the ingredients to a blender and pulse. Add water in 1 tablespoon increments just until you reach your desired consistency (you can have it a bit more runny or thick).1 cup dried red chilies, 1 teaspoon salt, 1 lemongrass stalk, ¼ cup cilantro, 1 teaspoon lemon zest, ¼ cup shallots, ½ teaspoon cumin seeds
For the Thai peanut curry:
- In a large Dutch oven or pot heat the coconut oil and add the garlic and ginger. Cook for a couple of minutes, or until fragrant.2 tablespoons coconut oil, 1 garlic clove, 1 tablespoon ginger root
- Add the curry paste and mix well. Then add the peanuts and cook for 2-3 more minutes.3 tablespoons red curry paste, 1 cup peanuts
- Add the pepper, potato, carrots, broth, and season with salt and pepper.1 red bell pepper, 1 sweet potato, 1 cup carrots, 3 cups vegetable broth
- Bring to simmer and cook at medium for 20 minutes, or until all veggies are soft and creamy.
- Before serving, add the kale and the coconut milk, mix well and serve with fresh herbs.3 cups kale, 1 cup coconut milk, fresh herbs (basil, mint, cilantro)
Notes
- Ingredient Flexibility: Feel free to swap in or out vegetables based on what’s in season or what you have on hand. Broccoli, cauliflower, and snap peas make great additions.
- Protein Options: Tofu or chickpeas are excellent for a simple plant-based protein boost.
- Spice: Control the heat by adjusting the amount of red curry paste or adding a bit of cayenne pepper for an extra kick.
- Coconut Milk: Use full-fat coconut milk for the creamiest texture. Light coconut milk works too, but the curry will be less rich.
- Extra Peanut Flavor: Mix in a tablespoon or two of creamy peanut butter for a boost of that delicious peanutty taste!
- Peanut Allergy: If you’re allergic to peanuts, almond butter or sunflower seed butter can be good substitutes.
- Garnish: A squeeze of lime juice and a sprinkle of cilantro, basil, and mint right before serving can elevate the flavors immensely.
Storage Instructions
- Cool & Airtight: Let the curry cool to room temperature, and store it in an airtight container.
- Refrigerator: In the fridge, your Thai Peanut Curry will stay fresh for up to 5 days. Perfect for meal prep!
- Freezing: If you want to keep it longer, freeze the curry in portion-sized containers. It can last up to 3 months in the freezer. Just thaw and reheat for a quick and tasty meal.
Nutrition
Disclaimer
Please note that nutrient values are estimates only. Variations can occur due to product availability and manner of food preparation. Nutrition may vary based on methods of origin, preparation, freshness of ingredients, and other factors.
