Thai Peanut Curry Recipe
User Reviews
4.8
-
Prep Time
5 mins
-
Cook Time
25 mins
-
Total Time
30 mins
-
Servings
4 servings
-
Calories
496 kcal
-
Cuisine
Thai
Thai Peanut Curry Recipe
Description
The recipe begins by sautéing aromatics like onion, ginger, and garlic in coconut oil, then cooking red curry paste until the oils separate to release their flavor. Coconut milk, water or stock, soy sauce, and natural peanut butter create a smooth, creamy sauce base. Sweet potatoes and carrots simmer until nearly tender to add body and natural sweetness, after which red pepper and kale cook briefly to retain some texture and color.
The resulting curry tastes nutty and mildly spicy with a creamy, rich texture from the coconut milk and peanut butter. The vegetables contribute softness and slight sweetness that complement the savory sauce. Chopped peanuts and fresh cilantro garnish add texture contrast and herbal brightness.
This curry is well-suited as a main course served alone or with rice, offering a filling vegetarian meal rich in vegetables and protein from the peanut butter and curry paste. It is practical to prepare on the stove with layered cooking steps to maximize texture.
Ingredients
- 1 tablespoon coconut oil
- 1 medium onion finely minced
- 2 tablespoons ginger finely minced
- 4 cloves garlic finely minced
- 2-3 tablespoons Thai red curry paste depending on how spicy you like it
- 2 tablespoons soy sauce or coco aminos
- 14 ounce coconut milk can
- 1 ½ cups water or stock
- ¼ cup peanut butter natural
- 2 small sweet potato peeled and diced
- 2 medium carrot diced
- 1 red pepper diced
- 2 cups kale chopped
- salt to taste, sea salt
- peanut chopped peanuts; minced cilantro; to serve
- cilantro chopped peanuts; minced cilantro; to serve
Instructions
- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.
- Add the soy sauce, coconut milk, water or stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.
- Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.
- Serve with the chopped peanut and some cilantro over top.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 496 kcal
% Daily Value*
| Serving | 1 serving = ¼ of the recipe | |
| Calories | 496kcal | 25% |
| Carbohydrates | 35g | 12% |
| Protein | 11g | 22% |
| Fat | 38g | 58% |
| Saturated Fat | 28g | 140% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 670mg | 28% |
| Potassium | 1014mg | 22% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 19777IU | 396% |
| Vitamin C | 88mg | 98% |
| Calcium | 133mg | 13% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
You'll Also Love
