By Savy Sivapathasundaralingam
Thai Peanut Curry
5 steps
Prep:15minCook:25min
https://sixhungryfeet.com/vegan-thai-peanut-curry/?utm_source=whisk&utm_medium=android&utm_campaign=vegan_thai_peanut_curry
Needs firm tofu, soft tofu falls apart, this was a 4.3/5 recipe.
Garnish with fresh cilantro, chilli flakes or crushed peanuts.
Coconut milk. To make this curry creamy, we add coconut milk. You can as well add cashew cream or even soy cream or milk.
Our favourite vegetables to add to this vegetable curry are red peppers, broccoli, baby corn, carrot and cauliflower.
We like serving our curries with jasmine rice on the side. If you add more coconut milk, water, or homemade broth, the curry can be served as a coconut soup and even as a noodle soup if rice noodles are added to the broth.
Can this Peanut Curry be made in advance? Prepare and freeze the peanut curry sauce and the day you want to cook the meal simply add fresh veggies and tofu!
Can I freeze the leftovers? Yes, you can freeze any leftovers for up to three months. I do not recommend using zucchini or potatoes if you want to freeze your curry after
Updated at: Thu, 17 Aug 2023 05:30:50 GMT
Nutrition balance score
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Ingredients
1 servings
Marinated Tofu
125gtofu extra firm
or firm
½ tablespoonsoy sauce
⅛ teaspooncinnamon
⅛ teaspoonturmeric
¼ teaspoonCumin
¼ teaspooncoriander powder
¼ teaspoonsweet paprika
¼ teaspoonsugar
Thai Peanut Curry
0.5garlic cloves
finely chopped
0.25onion
small, finely chopped
0.5red chillies
chopped
0.25 thumb-pieceginger
grated or finely chopped
0.25carrot
small, finely chopped
125mlvegetable stock
20gpeanuts
or peanut butter
¼ teaspoonsugar
¼ tablespoonsoy sauce
100mlcoconut milk
vegetables
Chopped, examples are broccoli, bell peppers
0.5kaffir lime leaves
optional
Instructions
Step 1
Marinate the tofu. Cut the tofu block into cubes and prepare the marinade. Mix in a small bowl soy sauce, cinnamon, turmeric, cumin, coriander powder and sugar. Add the marinade onto the tofu, mix with your hands or a spoon and leave marinating while you prepare the rest of the ingredients.
Step 2
Heat some oil in a pan and add the garlic, onion, red chillies, ginger and carrot. Stir fry for a couple of minutes until the onion has softened and all the ingredients are cooked and transfer into a big blender jug.
Step 3
Add the vegetable stock, crushed peanuts or peanut butter, sugar and soy sauce. Blend all the ingredients using a hand blender until you have a smooth sauce.
Step 4
Using the same pan or pot used before, add some more oil if needed, heat the oil and add the tofu and chopped vegetables of your choice.
Step 5
Cook for a couple of minutes until the vegetables start to golden. Pour the peanut sauce and coconut milk. Bring to simmer and leave simmering for about 15 minutes. Adjust with salt to taste and your curry will be ready to enjoy.
