Vegan Creamy Red Peanut Curry

Vegan Creamy Red Peanut Curry

Healthy Take on a Classic Red Peanut Curry

This is my absolute favorite comfort food dish to make! It is on my weekly menu during the fall and winter! If you love thai flavors and peanut butter you will love this. You can make this dish totally vegan by subbing the fish sauce with coconut aminos or soy sauce. You can also add any protein you like, any vegetables you love and of course, up the spice! This is a great base recipe that you can customize to what you are craving. I have been making this for YEARS and it is still an absolute fave and staple in my house. It is a way healthier version of curry that will make you feel a lot better than take out. I hope you enjoy! 

Prep Time10 minsCook Time35 minsTotal Time45 mins

 1 Yellow / Sweet Onion, Diced
 2 tbsp Avocado Oil
 2 Cans Full Fat Coconut Milk
 ½ cup Creamy Natural Peanut Butter
 ¼ cup Red Curry Paste
 ¼ cup Fish Sauce or Coconut Aminos or Soy Sauce
 ½ Lime - Squeezed
 3 tsp Curry Powder
 1 tsp Cumin
 1 tsp Ginger
 Cayenne to taste
 Veggies of your choice - I love broccoli, Zucchini, Squash, Peas, Pepper and Carrots
 Protein of your choice - I love tofu and tempeh
 Noddles of your choice - I like rice noodles, riced veggies or veggie noodles!
 Toppings - Option for hot sauce, sesame seeds or microgreens

1

Dice onion and set aside. Heat up avocado oil in a large pot or wok. Add in diced onion and saute for about 5 minutes until translucent.

2

Add curry powder and curry paste and mix well with the onions. Add in 2 cans of full-fat coconut milk. Stir to mix until it is one color.

3

Add in fish sauce (or coconut aminos), peanut butter, and lime juice. Stir well.

4

Add in spices: cumin, ginger, and cayenne to taste. Stir well until all the spices are mixed in. Bring to a light simmer.

5

Once simmering, reduce heat to medium add in chopped vegetables (or frozen / or a mix). Mix to make sure the sauce covers all the vegetables. Partially cover and let cook for 10 minutes. Mix every 2-3 minutes.

The longer you cook, the thicker it will get.

6

Prepare your protein separately OR cook directly in the wok. Tempeh and tofu can be cut in cubes and tossed in to cook with the vegetables in the step prior. You can also prepare that protein separately in the air fryer or oven and add on top afterward.

For Chicken and shrimp, cook those separately and then add them in to mix at the end.

7

You can also prepare rice and noodles of your choice to serve with the curry! I like cauli rice, broccoli rice, regular rice, and rice noodles 🙌🏻

8

Serve with hot sauce and sesame seeds!

Vegan Creamy Red Peanut Curry

Vegan Creamy Red Peanut Curry

For more curry style recipes, check out: Lazy Girl Peanut Curry and Thai Coconut Carrot Curry Soup from the blog. 

Vegan creamy peanut curry

Ingredients

 1 Yellow / Sweet Onion, Diced
 2 tbsp Avocado Oil
 2 Cans Full Fat Coconut Milk
 ½ cup Creamy Natural Peanut Butter
 ¼ cup Red Curry Paste
 ¼ cup Fish Sauce or Coconut Aminos or Soy Sauce
 ½ Lime - Squeezed
 3 tsp Curry Powder
 1 tsp Cumin
 1 tsp Ginger
 Cayenne to taste
 Veggies of your choice - I love broccoli, Zucchini, Squash, Peas, Pepper and Carrots
 Protein of your choice - I love tofu and tempeh
 Noddles of your choice - I like rice noodles, riced veggies or veggie noodles!
 Toppings - Option for hot sauce, sesame seeds or microgreens

Directions

1

Dice onion and set aside. Heat up avocado oil in a large pot or wok. Add in diced onion and saute for about 5 minutes until translucent.

2

Add curry powder and curry paste and mix well with the onions. Add in 2 cans of full-fat coconut milk. Stir to mix until it is one color.

3

Add in fish sauce (or coconut aminos), peanut butter, and lime juice. Stir well.

4

Add in spices: cumin, ginger, and cayenne to taste. Stir well until all the spices are mixed in. Bring to a light simmer.

5

Once simmering, reduce heat to medium add in chopped vegetables (or frozen / or a mix). Mix to make sure the sauce covers all the vegetables. Partially cover and let cook for 10 minutes. Mix every 2-3 minutes.

The longer you cook, the thicker it will get.

6

Prepare your protein separately OR cook directly in the wok. Tempeh and tofu can be cut in cubes and tossed in to cook with the vegetables in the step prior. You can also prepare that protein separately in the air fryer or oven and add on top afterward.

For Chicken and shrimp, cook those separately and then add them in to mix at the end.

7

You can also prepare rice and noodles of your choice to serve with the curry! I like cauli rice, broccoli rice, regular rice, and rice noodles 🙌🏻

8

Serve with hot sauce and sesame seeds!

Vegan Creamy Red Peanut Curry

2 thoughts on “Vegan Creamy Red Peanut Curry

  1. This was great! I halved the ingredients for the sauce, which yielded about four servings. Then I used black soybean spaghetti, vegetables (2 carrots, ~a cup of broccoli, one red bell pepper, ~a cup of peas), and topped it with scallops! So delicious.

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.