Thai Peanut Curry

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This Thai peanut curry makes for an easy weeknight dinner that the whole family will enjoy. Hearty chickpeas, fresh vegetables, and fragrant Thai spices combine together in the most amazing peanut curry sauce. You will love this convenient, healthy recipe that also happens to be vegan, gluten-free, and soy-free too!

It’s impossible not to fall in love with all the pleasing and inviting flavors of this Thai peanut curry. Not only is it super comforting, but it’s also nutrient-dense and full of wholesome ingredients.

This particular curry uses chickpeas instead of the traditional tofu that you’d see at your favorite Thai restaurants, and I really enjoyed the change of pace.

Peanut butter in curry is very popular, as it not only adds a great taste but also a wonderful creamy, rich consistency to the sauce.

Plus, peanut butter is something most of us already have on hand! Save a trip to the store and have this tasty dish on the table in just 40 minutes.

👩🏽‍🍳 Why You’ll Love This Recipe

• Versatile: There are so many different ways to enjoy this vegetarian Thai peanut curry! You can switch things up by adding in lentils, tofu, or even meat. You can also add in other spices and play around with the flavor profile. See the variations section for more ideas.
• Plant-Based: This healthy Thai peanut curry is dairy-free and meatless, making it a great option for vegans and non-vegans looking to cut down on their meat or dairy consumption! Plus, it still has plenty of protein thanks to the peanut butter and chickpeas.
• Creamy: Who doesn’t love a creamy broth?! This Thai curry peanut sauce is rich and creamy, so it feels totally comforting and cozy!
• Full of Flavor: If you think vegan recipes don’t have any flavor, think again! This Thai peanut butter curry has all the flavor and will definitely satisfy your taste buds.

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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. Check out the recipe card for exact measurements.

• Onion, Ginger, Garlic: Diced red onion, minced ginger, and minced garlic come together to form the best flavor in this easy Thai peanut curry recipe.
• Olive Oil: Use a healthy oil like olive oil to saute your veggies and spices!
• Spices: Create the ultimate spice blend with cumin, ground coriander, cinnamon, cardamom, cayenne pepper, and turmeric powder.
• Creamy Peanut Butter: Use a natural smooth peanut butter for the best flavor and healthiest option. Extra peanut butter can be added if you prefer a stronger peanut coconut sauce.
• Coconut Milk: You will need 2 cans of light coconut milk for this recipe, to create a creamy consistency and add subtly sweet coconut flavor. For a richer curry 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 the perfect vegetables to use in this peanut Thai 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 & Sugar: Round this dish off with a teaspoon salt and 3 teaspoons brown sugar.
• Cashews & Cilantro: For optional add-ins, try roasted cashews and cilantro. Both of these add amazing flavor and create a perfect dynamic with the other ingredients.

🍲 Ingredient Substitutions

• Garlic & Ginger: You can use ground ginger and garlic powder, but fresh garlic and fresh ginger will provide the best flavor.
• Oil: Substitute the olive oil for coconut oil, avocado oil, or vegetable oil if desired.
• Spices: You can substitute cumin and coriander for cumin seeds and coriander seeds (or grind the seeds into a powder). Play around with the flavor profile by adding chili powder or a little bit of red Thai curry paste.
• Nut Butter: While the peanut flavor is favorable, you can also try this curry out with almond butter or cashew butter. Additionally, ground peanut powder can be used instead of peanut butter. Whisk 4 tbsp of powder into the coconut milk before adding to the pan.
• Broth: If you do not need this Thai peanut butter curry to be vegan feel free to use chicken broth.
• Veggies: Play around with the vegetables in this peanut butter Thai curry. Try baby corn, green onions, red bell pepper, green beans, or Thai basil.

🔪 How To Make Thai Peanut Curry

Making this peanut butter Thai curry is extremely easy, with only a few simple steps. Who wants to spend a long time in the kitchen? With just 10 minutes of prep time and 30 minutes of cooking time, you’ll have a fragrant curry that can feed all your family members with plenty leftover for seconds. Here is how to make this vegan peanut curry recipe:

Saute: Heat oil in a large pot over medium heat (or medium-high heat depending on your stovetop). Add onions, garlic and ginger and saute until the onions are translucent.

Mix In Spices: Add all of the spices and let them toast for 1 min, stirring constantly. Add the coconut milk and peanut butter, giving a good stir to combine.

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

Boil, Then Simmer: Bring to a boil, cover, and reduce to a low simmer for at least 30 minutes, but the dish can be simmered as long as 1-2 hours.

Garnish & Serve: Top each serving with 1 tsp chopped roasted cashews & cilantro, if desired. See our serving suggestions below for more ideas.

💭 Expert Tips

• Stir Continuously: When adding spices to the pan, be sure to stir them constantly. They will burn quickly, causing an unwanted flavor. 
• For Bold Flavor: The longer you let this Thai peanut butter curry simmer, the better the flavor is going to be. It will allow the spices to meld together and create a more robust curry.
• Cooking Methods: You can pressure cook this dish or use the instant pot. You can also use a slow cooker! For instant pot cooking, add all of the ingredients to the pot and pressure cook on high for 6 minutes. Natural release for 10-15 minutes, manual release after that! For the slow cooker, you can add all of the ingredients to the pot and cook this recipe on high for 5 hours.

📖 Variations 

• Sweet Potato Peanut Curry: Swap the chickpeas for sweet potatoes to create an equally cozy dish that complements the fall and winter season.
• Thai Peanut Chicken Curry: If you want to add meat, cook some chicken breasts or chicken thighs to make a satisfying peanut butter chicken curry. 
• More Spice: Make this coconut peanut curry extra spicy with red pepper flakes, Thai red curry paste, or sambal oelek chili sauce.
• Other Flavors: Add in some soy sauce, coconut aminos, lime juice, or fish sauce for additional flavor in this Thai vegetable peanut curry. You can also simmer kaffir lime leaves in the broth – just be sure to remove before serving.

🍽 Serving Suggestions

Serve this Thai inspired peanut curry with a side of basmati rice or jasmine rice. You could also use any leftover veggies to make a stir fry with rice noodles, pairing perfectly with this curry! Here are more serving suggestions you may enjoy:

• Family-Style: 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, try it with this tofu fried rice!
• Garnishes: Top this Thai curry with peanuts, roasted cashews, fresh cilantro, or Thai basil for classic flavors. Play around with other garnishes for a more unique taste. Lime juice, sesame seeds, red pepper flakes, or a drizzle of soy sauce are all fun ideas.

🙌 Dietary Adaptations

This easy Thai curry recipe is naturally vegan, soy-free, and gluten-free, making it a friendly option for most diets. If you prefer sugar-free Thai curries, skip the brown sugar or use a natural sweetener like maple syrup or raw honey. And while this is a peanut sauce, you can alter it if you have a nut allergy. Try it out with sunflower seed butter or check out other delicious recipes like this vegan Thai green curry.

🫙 Storage Directions

Here is how to store and keep this Thai chickpea peanut curry:

• To Store In The Fridge: Store leftover Thai peanut curry, cooled to room temperature, in an airtight container in the refrigerator for up to 5 days.
• To Freeze: Thai peanut coconut curry can be frozen for 3-4 months in a freezer safe container. Next time you’re craving Thai food, thaw in the fridge overnight before reheating. 
• To Reheat: To reheat the peanut butter Thai curry, add to a sauce pan and heat on the stove top for a couple of minutes until warm. You can add a little water as the curry sauce can thicken from being refrigerated. 

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🍛 More Thai Cuisine Recipes!

• Tofu Thai Yellow Curry
• Thai Basil Eggplant Stir-Fry
• Thai Sweet Potato Soup
• Vegan Panang Curry
• Tofu Fried Rice
• Vegan Peanut Noodles
• Thai Vegetable Coconut Curry Soup

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