Thai Peanut Curry

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This Thai peanut curry makes for an easy weeknight dinner that my whole family enjoys. Hearty chickpeas, fresh vegetables, and fragrant Thai spices come together in the most amazing peanut curry sauce. I love this convenient, healthy recipe that also happens to be vegan, gluten-free, and soy-free too! Plus, I can make it in just 40 minutes!

As a mother, I can’t help but fall in love with all the pleasing and inviting flavors of this Thai peanut curry. It’s one of those dishes that’s not only comforting but also nutrient-dense and full of wholesome ingredients I enjoy serving to my family. I remember how my kids love my recipes with chickpeas like Curry Spaghetti Squash with Chickpeas.

I love that this version uses chickpeas instead of the traditional tofu you’d usually see at Thai restaurants. It’s a simple swap that gives the dish a satisfying texture and a refreshing change of pace. I enjoy incorporating chickpeas in flavorful recipes like the Vegan Falafel Burger with Chickpeas.

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🥘 Ingredients

The ingredient list may seem a bit daunting at first glance, but I promise this vegan Thai peanut curry won’t take much time at all! Each ingredient plays a key role in the flavor of this peanut curry sauce. 

Onion, Ginger, Garlic: I combine diced red onion, minced ginger, and minced garlic to create the best flavor in this easy Thai peanut curry recipe.

Olive Oil: I like to use healthy oil, such as olive oil, to sauté my veggies and spices!

Spices: I like to create the ultimate spice blend with cumin, ground coriander, cinnamon, cardamom, cayenne pepper, and turmeric powder.

Creamy Peanut Butter: I like using natural smooth peanut butter for the best flavor and healthiest option. When I prefer a stronger peanut-coconut sauce, I can always add a little extra peanut butter.

Coconut Milk: I use 2 cans of light coconut milk for this recipe, to create a creamy consistency and add subtly sweet coconut flavor. For a richer curry I use full-fat coconut milk.

Vegetable Broth: I find that a low sodium vegetable broth works best in this Thai peanut curry sauce so that you can control the amount of salt added!

Veggies: Yellow peppers, carrots, and zucchini are my go-to veggies for this Thai peanut curry. They soften nicely and soak up some of the delicious flavors.

Chickpeas: Chickpeas provide a good source of protein and add texture to this dish.

Salt and Sugar: I round this dish off with a teaspoon of salt and 3 teaspoons brown sugar.

Cashews and Cilantro: For optional add-ins, I try roasted cashews and cilantro. Both of these add amazing flavor and create a perfect dynamic with the other ingredients.

🔪 How To Make

Making this peanut butter Thai curry is so easy, it only takes a few simple steps. I mean, who wants to spend hours in the kitchen? With just 10 minutes of prep and 30 minutes of cooking, you’ll have a fragrant curry that can feed the whole family. Here’s how I make this vegan peanut curry:

Saute: I heat some oil in a large pot over medium heat (or medium-high, depending on your stovetop), then add the onions, garlic, and ginger and sauté until the onions turn translucent.

Mix In Spices: I add all the spices and let them toast for about a minute, stirring constantly. Then I pour in the coconut milk and peanut butter, giving everything a good stir to combine.

Finish Adding Ingredients: I add the rest of the ingredients (broth through sugar).

Boil, Then Simmer: I bring it to a boil, cover it, and reduce it to a low simmer for at least 30 minutes, but sometimes I let it go for 1 to 2 hours for an even deeper flavor.

Garnish & Serve: I like to top each serving with a teaspoon of chopped roasted cashews and a sprinkle of cilantro. 

📖 Variations 

The variations for this Thai curry recipe are endless. These are the 3 that I always make at home:

Sweet Potato: I like to swap the chickpeas for sweet potatoes sometimes. It makes an equally cozy dish that’s perfect for the fall and winter season.

More Spice: I sometimes make this coconut peanut curry extra spicy by adding red pepper flakes, Thai red curry paste, or a spoonful of sambal oelek chili sauce.

Other Flavors: I like to add a splash of soy sauce, coconut aminos, lime juice, or even a bit of fish sauce for extra flavor in this Thai vegetable peanut curry. Sometimes I also simmer a few kaffir lime leaves in the broth, just remember to take them out before serving.

🍽 Serving Suggestions

I love serving this Thai-inspired peanut curry with a side of basmati or jasmine rice. Sometimes, I use leftover veggies to make a quick stir-fry with rice noodles; it goes perfectly with the curry! Here are a few more serving ideas you might enjoy:

Family-Style: I serve this curry family style with other Thai foods like this Thai basil eggplant and vegan panang curry.

Grains: As mentioned, this curry goes really well with white rice but can also be enjoyed alongside this pressure cooker quinoa, amaranth, or brown rice. For a fancier option, I try it with this tofu fried rice!

Garnishes: I like to top this Thai curry with peanuts, roasted cashews, fresh cilantro, or Thai basil for those classic flavors. Sometimes I mix it up with lime juice, sesame seeds, red pepper flakes, or a drizzle of soy sauce. It’s fun to play around with different garnishes for a unique twist.

🧊 Storage Directions

To Store In The Fridge: I store any leftover Thai peanut curry in an airtight container in the refrigerator for up to 5 days, once it’s cooled to room temperature.

To Freeze: I like to freeze my Thai peanut coconut curry in a freezer-safe container for up to 3-4 months. When I’m craving Thai food, I just thaw it in the fridge overnight and reheat, it tastes just as good as freshly made!

To Reheat: To reheat my peanut butter Thai curry, I just pour it into a saucepan and warm it on the stove for a few minutes. If the sauce thickens in the fridge, I add a splash of water to bring it back to that perfect creamy consistency.

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