Embark on a culinary journey with our Vegan Thai Peanut Curry, a dish bursting with vibrant flavors and wholesome ingredients. This delectable curry combines marinated tofu, crunchy peanuts, and aromatic spices, simmered in a creamy coconut milk base. Perfectly balanced with a touch of sweetness and a hint of spice, this curry is a celebration of Thai cuisine that will tantalize your taste buds and leave you craving for more.
In our household, this Vegan Thai Peanut Curry has become a beloved staple, cherished for its rich flavors and nourishing qualities. It all started with a quest for a satisfying vegan dish that would satisfy both our cravings and our commitment to plant-based eating. One evening, as we gathered in the kitchen, experimenting with different ingredients, we stumbled upon the perfect combination of flavors—marinated tofu infused with aromatic spices, bathed in a luscious peanut curry sauce. From that moment on, it became a regular feature on our dinner table, a dish that brings us together with each spoonful, reminding us of the joy of wholesome, homemade meals shared with loved ones.
“Why This Vegan Thai Peanut Curry Will Become Your New Favorite”
- Bursting with authentic Thai flavors, including ginger, garlic, and red chillies, balanced with the creaminess of coconut milk and the richness of peanuts.
- Versatile and customizable—add your favorite vegetables for a personalized touch.
- Provides a hearty dose of plant-based protein and essential nutrients from tofu and vegetables.
- Quick and easy to prepare, perfect for busy weeknights or leisurely weekend dinners.
- Suitable for vegans and non-vegans alike, guaranteed to satisfy even the most discerning palates.
Ingredients:
Marinated Tofu:
- 500 grams extra firm or firm tofu
- 2 tablespoons soy sauce
- 1/2 teaspoon cinnamon
- 1/2 teaspoon turmeric
- 1 teaspoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon sweet paprika
- 1 teaspoon sugar
Thai Peanut Curry:
- 2 garlic cloves, finely chopped
- 1 small onion, finely chopped
- 2 red chillies, chopped
- 1 thumb-piece ginger, grated or finely chopped
- 1 small carrot, finely chopped
- 500 ml vegetable stock or water
- 80 grams peanuts or peanut butter
- 1 teaspoon sugar
- 1 tablespoon soy sauce
- 400 ml coconut milk
- Chopped vegetables of your choice
- 2 kaffir lime leaves (optional)
Instructions:
- Marinate the tofu: Cut the tofu block into cubes and prepare the marinade by mixing soy sauce, cinnamon, turmeric, cumin, coriander powder, and sugar in a small bowl. Add the marinade to the tofu, mixing well, and let it marinate while you prepare the rest of the ingredients.
- Heat some oil in a pan and add garlic, onion, red chillies, ginger, and carrot. Stir-fry until the onion softens and all ingredients are cooked. Transfer to a blender jug.
- Add vegetable stock, crushed peanuts or peanut butter, sugar, and soy sauce to the blender jug. Blend until smooth.
- In the same pan, heat oil if needed and add tofu and chopped vegetables. Cook until vegetables start to golden.
- Pour in the peanut sauce and coconut milk. Bring to a simmer and let it simmer for about 15 minutes. Adjust seasoning with salt to taste. Serve hot and enjoy!
Notes:
- Customize your curry by adding your favorite vegetables such as bell peppers, broccoli, or snap peas.
- For a richer flavor, add kaffir lime leaves while simmering the curry.
- Adjust the spice level by increasing or decreasing the amount of red chillies used.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated for a quick and delicious meal.
