I love creating dishes that are packed with flavors and fresh ingredients. My Peanut Thai Curry keeps me coming back for more with firm tofu, red bell pepper, and a creamy coconut milk sauce enriched with peanut butter, maple syrup, and ginger. It’s my go-to for a hearty vegan delight.

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I recently experimented with a Vegan Thai Peanut Curry recipe that totally blew my mind. I started off by pressing and cubing 14 oz of firm tofu and sautéing it in 1 tbsp coconut oil along with a chopped medium onion, minced garlic, and grated ginger.

The aroma had me hooked right away. I then added in fresh veggies like a sliced red bell pepper, 1 cup of broccoli florets and 1 cup of thinly sliced carrots to create a great crunch.

Next, I mixed in 1 can of coconut milk and 1/2 cup of natural peanut butter to get that creamy, rich peanut sauce going. A dash of 2 tbsp soy sauce, 1 tbsp maple syrup, Thai red curry paste and a squeeze of lime juice gave it a spicy vibrant punch.

If you dig meatless dinners that are both high protein and super flavorful then this dish gotta be on your must try list.

Why I Like this Recipe

I like this recipe because it brings a burst of exciting flavors every time I cook it. The combination of coconut milk with peanut butter and Thai red curry paste creates a sweet and spicy vibe that always leaves me wanting more.

I also appreciate how the tofu gets those crispy edges when I fry it up in coconut oil. It gives the dish a fun texture contrast with the tender veggies like bell pepper, broccoli, and carrots.

Another reason is that the recipe is pretty simple to follow despite looking a bit fancy. Even on a busy day, I can whip it up quickly and still enjoy a hearty, flavorful meal.

And honestly, it just feels really wholesome. Knowing that I’m eating a meal full of protein, fresh vegetables, and bold spices makes me feel like I’m taking good care of myself.

This is a super creamy and delish vegan Thai peanut curry. I love that the peanut sauce is made from scratch and comes together with the right balance of lime juice, ginger and garlic. The veggies are fresh and add a nice crunch, and the tofu gets that perfect golden crisp. It reminds me of those tasty takeout meals, but I made it right in my own kitchen.

Ingredients

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Firm tofu provides protein and iron, supporting muscle repair and overall health.
Coconut milk lends a creamy texture while offering healthy fats for energy and taste.
Natural peanut butter is loaded with protein and fibre, adding nutty sweetness to the curry.
Thai red curry paste infuses a spicy, tangy kick that wakes the dish up.
Fresh lime juice provides bright acidity balancing the rich, creamy flavors in the curry.
Chopped onion, garlic and ginger deliver an aromatic base, boosting overall taste.
Vibrant broccoli offers vitamins and fibre, contributing crunch and nutrition to curry.

Ingredient Quantities

14 oz firm tofu, pressed and cubed

1 tbsp coconut oil

1 medium onion, chopped

3 cloves garlic, minced

1 tbsp grated ginger

1 red bell pepper, sliced

1 cup broccoli florets

1 cup carrots, thinly sliced

1 can (14 oz) coconut milk

1/2 cup natural peanut butter

2 tbsp soy sauce

1 tbsp maple syrup

1 tbsp Thai red curry paste

Juice of 1 lime

1/2 cup water

Salt and pepper to taste

Fresh cilantro for garnish (optional)

How to Make this

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1. Heat the coconut oil in a large pan over medium heat. Add the chopped onion, minced garlic and grated ginger and sauté them until they’re soft and a bit golden.

2. Put the cubed tofu into the pan and cook it for about 5 minutes until its edges get a little crispy.

3. Stir in the Thai red curry paste so it mixes well with the onion and garlic.

4. Add the red bell pepper slices, broccoli florets and thinly sliced carrots. Cook them for another 3 minutes so they start to soften a little.

5. In a bowl, combine the coconut milk, natural peanut butter, soy sauce, maple syrup, lime juice and water. Give it a good whisk until it’s smooth.

6. Pour the peanut sauce mixture over the tofu and veggies in the pan. Stir to coat everything well.

7. Let the curry simmer for about 10 minutes. This helps all the flavors blend together and makes sure that the veggies are tender yet still a bit crunchy.

8. Taste the curry and add salt and pepper as needed.

9. Once it’s done, serve the curry hot and garnish with some fresh cilantro if you like. Enjoy your delicious Vegan Thai Peanut Curry!

Equipment Needed

1. Large pan for heating and cooking all your ingredients
2. Cutting board for chopping vegetables and tofu
3. Sharp knife to mince garlic, chop onion, and slice bell pepper
4. Measuring cups and spoons for accurately adding coconut oil, soy sauce and other liquid ingredients
5. Mixing bowl to combine the coconut milk, peanut butter, soy sauce, maple syrup, lime juice and water
6. Whisk to smooth out the peanut sauce mixture
7. Spatula or wooden spoon to stir everything in the pan

FAQ

Q: How do I get the tofu crispy in this recipe?

A: Make sure you press your tofu well to squeeze out the extra water then fry it in coconut oil until it's nicely golden. This really helps it hold up in the curry.

Q: Can I use a different milk if coconut milk isn't available?

A: Yeah, you can try almond or cashew milk but just remember the flavor won’t be exactly the same as with coconut milk.

Q: What happens if I don't have Thai red curry paste?

A: If you ain't got Thai red curry paste, you can mix red chili flakes with a bit of extra ginger and garlic, but it might change the taste a bit.

Q: Can I add other vegetables to this curry?

A: For sure, feel free to toss in whatever veggies you like such as snap peas or spinach, just adjust the cooking times so everything cooks evenly.

Q: How do I balance the flavors if it seems too thick or too spicy?

A: If the curry is too thick, just add a splash more water or a bit more coconut milk. And if it gets too spicy, a little extra maple syrup or lime juice can help mellow it out.

Vegan Thai Peanut Curry Recipe Substitutions and Variations

Coconut oil – you can substitute with any neutral oil like vegetable or canola oil
Firm tofu – if youre out, you can try tempeh or even seitan for a different texture
Natural peanut butter – almond or cashew butter works good too if you want a slight nutty twist
Soy sauce – tamari or coconut aminos make a fine alternative, especially for gluten free options
Thai red curry paste – you can mix red chili powder with a pinch of cumin and coriander if you cant find it

Pro Tips

1. Try pressing your tofu really well before cubing it. Squeezing out as much water as you can helps it crisp up and keeps it from falling apart in the sauce
2. When you’re frying your onion, garlic and ginger, make sure they get soft and a bit golden. It really changes the flavor of the curry and gives it that extra depth
3. Keep an eye on the veggies, because if you overcook them they lose their crunch. A little bite makes the curry taste fresher and more balanced
4. If your sauce comes out too thick after you mix everything, don’t worry. You can gradually add a bit more water or coconut milk until you get the consistency you like