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–+ servings

Thai Peanut Curry

A rich and creamy Thai peanut curry packed with vegetables and protein, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 inch ginger grated
  • 1 cup bell pepper sliced
  • 1 cup carrot sliced
  • 1 cup broccoli florets
Protein
  • 1 can chickpeas drained and rinsed
  • 1 block tofu cubed
Curry Sauce
  • 1 cup coconut milk
  • 1/2 cup peanut butter smooth
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon lime juice freshly squeezed
  • 1 tablespoon red curry paste adjust to taste
Garnish
  • 2 tablespoons fresh cilantro chopped
  • 1 tablespoon peanuts chopped

Method
 

Prepare the Ingredients
  1. Dice the onion, mince the garlic, and grate the ginger.
  2. Slice the bell pepper and carrot, and cut the broccoli into florets.
Cook the Vegetables
  1. In a large pot, heat a little oil over medium heat.
  2. Add the onion, garlic, and ginger, and sauté until the onion is translucent (about 5 minutes).
  3. Add the bell pepper, carrot, and broccoli, and cook for another 5 minutes.
Make the Curry Sauce
  1. Stir in the chickpeas and tofu.
  2. In a bowl, mix together the coconut milk, peanut butter, soy sauce, lime juice, and red curry paste.
  3. Pour the sauce into the pot and stir well to combine.
Simmer the Curry
  1. Bring the mixture to a simmer and cook for 15-20 minutes, stirring occasionally.
  2. Adjust seasoning if necessary.
Serve
  1. Serve the curry hot, garnished with chopped cilantro and peanuts.
  2. Enjoy with rice or noodles.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 15gFat: 25gSaturated Fat: 10gFiber: 8gSugar: 5g

Notes

This curry can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat before serving.

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