Thai Peanut Curry
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!
Servings: 10 servings
Calories: 414kcal
Ingredients
- 1 red onion diced
- 10 cloves garlic minced
- 1 inch piece of ginger minced
- 2 tsp extra virgin olive oil
- 4 tsp ground cumin
- 4 tsp ground coriander
- 1½ tsp ground cinnamon
- 2 tsp cardamom
- ¼ tsp cayenne pepper more to taste
- 2 tsp ground turmeric
- ½ cup peanut butter smooth
- 30 oz light coconut milk 2 (15 oz) cans
- ½ cup low sodium vegetable broth
- 2 yellow peppers sliced
- 4 carrots cut into quarters and sliced
- 3 zucchini cut into quarters and sliced
- 45 oz chickpeas 3 (15 oz) cans
- 1 tsp salt or more to taste
- 3 tsp brown sugar
- chopped roasted cashews 1 tsp per serving
- chopped cilantro optional
Instructions
- Heat olive oil in a large pan over medium heat. Add onions, garlic and ginger and saute until the onions are translucent.
- Add all of the spices and let them toast for 1 min, stirring constantly
- Add the coconut milk and peanut butter, stir to combine.
- Add rest of the ingredients (broth through sugar)
- 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
- Top each serving with 1 tsp chopped roasted cashews and cilantro, if using.
Notes
- My #1 Secret Tip for this recipe is to stir continuously. When I add the spices to the pan, I make sure to stir them constantly; they can burn fast and give the curry a bitter taste, which we definitely don’t want.
- For Bold Flavor: The longer I 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: I can pressure cook this dish or use my Instant Pot; or even a slow cooker! For the Instant Pot, I just add all the ingredients to the pot and pressure cook on high for 6 minutes, then let it naturally release for 10–15 minutes before doing a manual release.
- When I use the slow cooker: I simply add everything in and cook it on high for about 5 hours.
- Swap: Ground peanut powder can be used instead of peanut butter. Whisk 4 tbsp of powder into the coconut milk before adding to the pan. Using ground peanut powder may result in a slightly wetter curry, to avoid this extend the simmer time to at least 1 hour.
Nutrition
Calories: 414kcal | Carbohydrates: 51g | Protein: 16g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 440mg | Potassium: 797mg | Fiber: 13g | Sugar: 12g