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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!
Yields4 ServingsPrep Time10 minsCook Time35 minsTotal Time45 mins
1Yellow / Sweet Onion, Diced
2tbspAvocado Oil
2Cans Full Fat Coconut Milk
½cupCreamy Natural Peanut Butter
¼cupRed Curry Paste
¼cupFish Sauce or Coconut Aminos or Soy Sauce
½Lime - Squeezed
3tspCurry Powder
1tspCumin
1tspGinger
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
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.
3
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.
4
Add in fish sauce (or coconut aminos), peanut butter, and lime juice. Stir well.
5
Add in spices: cumin, ginger, and cayenne to taste. Stir well until all the spices are mixed in. Bring to a light simmer.
6
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.
7
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.
8
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 🙌🏻
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
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.
3
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.
4
Add in fish sauce (or coconut aminos), peanut butter, and lime juice. Stir well.
5
Add in spices: cumin, ginger, and cayenne to taste. Stir well until all the spices are mixed in. Bring to a light simmer.
6
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.
7
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.
8
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 🙌🏻
