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!
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.
While the onion is cooking, chop and set aside the rest of the vegetables you are using. If you are using all frozen, you can remove from the freezer and set aside in bowls.
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.
Add in fish sauce (or coconut aminos), peanut butter, and lime juice. Stir well.
Add in spices: cumin, ginger, and cayenne to taste. Stir well until all the spices are mixed in. Bring to a light simmer.
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.
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.
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 🙌🏻
Serve with hot sauce and sesame seeds!
For more curry style recipes, check out: Lazy Girl Peanut Curry and Thai Coconut Carrot Curry Soup from the blog.
Ingredients
Directions
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.
While the onion is cooking, chop and set aside the rest of the vegetables you are using. If you are using all frozen, you can remove from the freezer and set aside in bowls.
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.
Add in fish sauce (or coconut aminos), peanut butter, and lime juice. Stir well.
Add in spices: cumin, ginger, and cayenne to taste. Stir well until all the spices are mixed in. Bring to a light simmer.
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.
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.
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 🙌🏻
Serve with hot sauce and sesame seeds!
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.
Amazing! Sounds so good 🙂
This was delicious!! 5 stars – or 6 stars if that’s a thing. My mom tried this at dinner tonight and said its phenomenal. And we’re a critical bunch. Loved how quick and easy this recipe is. I added some sriracha for a little added kick, some fresh thai basil and tons of veggies. This tasted as good as (if not better than) our favorite takeout curry and I still can’t get over how easy it was to make (and fast) and loved the ingredient list. Thank you!!
THANK YOU SO MUCH! I am so glad to hear you and the fam enjoyed.
LOVE this recipe! I’ve made this multiple times, and I love how versatile it is. I half the sauce ingredients and cook cubed chicken in the pan, remove before cooking the onions and add back at the end as recommended. I always add a can of fire roasted tomatoes and have used cauliflower and zucchini for veggies and both were good! Love serving with naan!