Easy Thai Peanut Curry Recipe

This peanutty, saucy, slightly messy Easy Thai Peanut Curry is the kind of dinner that makes you lick the spoon and then pretend you weren’t. It’s warm, a little sweet, a little spicy, and ridiculously comforting — think coconut milk + peanut butter + curry paste, thrown together and made lovable. If you want something that feels special but doesn’t require a week of prep or heroic chopping, this is it.

My small, loud household eats this like it’s a holiday. My husband will willingly eat leftovers straight from the container and once used it as a midnight dip for toasted pita (not my proudest plate, but hey). It’s become our go-to when I need something quick that still feels like a proper dinner: the kids will spoon it over rice, I’ll sneak extra peanuts on top, and we all pretend vegetables were our idea.

Kitchen Talk

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This recipe loves improvisation. I once swapped jarred red curry paste for a spoonful of sambal and a sprinkle of smoked paprika because the store was closed — surprisingly delightful, albeit weirdly smoky. Also, don’t be precious about your peanut butter: creamy, chunky, natural — they all work differently and that will change the texture and flavor, which I find kind of fun. Expect to wipe sauce off counters and maybe your sleeve; that’s part of the charm.

Shopping Tips

– Vegetables: Pick sturdy veggies that hold up to simmering — bell peppers, sweet potatoes, broccoli, or carrots are winners. If you want faster cook time, choose thinly sliced or small dice.
– Protein: Tofu, chicken, or shrimp all play well here; buy firm tofu and press it, or cut chicken into bite-size pieces for even cooking.
– Canned Goods: Use full-fat coconut milk if you want richer sauce; light versions are fine but thinner. Look for cans without tons of additives.
– Nuts & Seeds: Roasted peanuts add crunch and flavor — buy unsalted if you’re watching salt, salted if you want that instant pop.
– Fresh Herbs: Thai basil or cilantro lifts the whole dish; grab the freshest bundle you can find and add it at the end for brightness.
– Spices: If you can, snag a good jar of red curry paste — it’s the backbone of this curry and different brands vary wildly, so taste as you go.

Prep Ahead Ideas

– Chop onions, dice sweet potato, and slice peppers the night before and store in airtight containers in the fridge; it shaves serious time on weeknights.
– Mix the peanut sauce base (peanut butter, curry paste, a splash of soy/tamari and lime) in a jar and refrigerate — just add coconut milk and heat when ready.
– Marinate cubed tofu or chicken briefly in a splash of soy and lime juice and keep covered; it soaks up flavor and cooks faster.
– Use stackable containers or shallow meal-prep trays so your prepped veg keep crisp edges and don’t get soggy.

✔Time-Saving Tricks

– Use frozen mixed veggies if you’re low on time — toss them in toward the end so they don’t go mushy.
– Swap pre-chopped garlic/ginger from the jar to save two minutes without the flavor guilt.
– One-pot cook — sauté aromatics, add protein, pour in sauce and simmer with veg; fewer dishes, less fuss.
– Let the curry rest off heat for a few minutes before serving — the flavors meld and thicken slightly without extra effort.

✔Common Mistakes

– Using low-fat coconut milk and expecting a rich sauce: I did this once and ended up with a thin, sad gravy; solution — reduce it down a bit or stir in a spoonful more peanut butter to thicken.
– Burning the garlic or curry paste: happens when the pan is too hot and you step away for “one sec.” Fix by adding a splash of coconut milk or broth and scraping the bottom.
– Over-salting early: the sauce concentrates while it simmers, so taste near the end and adjust.
– Adding delicate greens too early: they’ll disappear. Stir spinach or basil in at the last minute.

What to Serve It With

– Steamed jasmine rice or brown rice for bulk and comfort.
– Cauliflower rice for a low-carb swap.
– Quick cucumber salad (thin-sliced cucumber, rice vinegar, pinch sugar) to cut the richness.
– Warm naan or crusty bread to mop up sauce.

✔Tips & Mistakes

– Start with less curry paste than you think and add; it’s easier to ramp up heat than take it away.
– Use a wide pan so the sauce reduces quicker and veggies cook evenly.
– If sauce splits, whisk in a little warm water or extra peanut butter off heat to bring it back.
– Keep crushed peanuts on the table for adults who like extra crunch.

✔Storage Tips

Leftovers keep well in the fridge for 3–4 days in a sealed container. The sauce will tighten up; add a splash of water or coconut milk while reheating to loosen it. You can freeze portions for up to 2 months — thaw overnight in the fridge then gently reheat. Eating it cold? Fine. It’s not a crime to have cold peanut curry for breakfast; I’ve done it and I have no regrets.

✔Variations and Substitutions

If you’re nut-free, use sunflower seed butter or tahini — flavors change, but the creaminess stays. Swap soy sauce for tamari if you need gluten-free. Honey or brown sugar can soften a very spicy paste, and lime juice at the end brightens a heavy sauce. I don’t recommend substituting coconut milk with dairy milk; it curdles and loses that Thai vibe.

Frequently Asked Questions

Easy Thai Peanut Curry Recipe

Creamy, cozy Thai-inspired peanut curry loaded with veggies and tofu. It comes together fast for a weeknight win.

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Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 35 minutes minutes

Servings: 4

Ingredients

 

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Main Ingredients

• ▢ 1.5 tbsp neutral oil
• ▢ 14 oz extra-firm tofu, cubed drained and pressed
• ▢ 1.25 cup chopped yellow onion
• ▢ 0.75 cup thinly sliced carrots
• ▢ 1.5 cup sliced red bell pepper
• ▢ 2 tsp minced garlic
• ▢ 2 tsp fresh grated ginger
• ▢ 2.5 tbsp Thai red curry paste
• ▢ 13.5 fl oz coconut milk full-fat for creamier sauce
• ▢ 0.75 cup vegetable broth
• ▢ 0.5 cup creamy peanut butter
• ▢ 1.5 tbsp soy sauce or tamari
• ▢ 1 tbsp brown sugar
• ▢ 1.5 tbsp fresh lime juice
• ▢ 0.25 tsp fine sea salt to taste
• ▢ 0.13 tsp black pepper
• ▢ 0.25 cup chopped fresh cilantro for garnish
• ▢ 2 tbsp chopped roasted peanuts for garnish
• ▢ 3 cup cooked jasmine rice for serving

Instructions

Preparation Steps

• Heat the oil in a large skillet over medium-high heat.
• Sear the cubed tofu until golden on most sides, 5–7 minutes. Transfer to a plate.
• Add onion, carrots, and bell pepper to the pan. Cook until slightly tender, about 4 minutes.
• Stir in garlic and ginger. Cook until fragrant, about 30 seconds.
• Mix in the red curry paste and toast it briefly, 30–45 seconds.
• Pour in coconut milk and broth. Whisk in peanut butter, soy sauce, and brown sugar until smooth.
• Bring to a gentle simmer and cook, stirring occasionally, until slightly thickened, 6–8 minutes.
• Return the tofu to the pan and warm through for 2–3 minutes.
• Stir in lime juice. Season with salt and pepper to taste.
• Serve over warm jasmine rice. Top with cilantro and chopped peanuts.

Notes

Variation: Swap tofu for thin-sliced chicken thighs and simmer 8–10 minutes until cooked through. Add snap peas or baby spinach in the last 2 minutes for extra greens. For heat, finish with a drizzle of chili oil.

Storage: Refrigerate curry (without rice) up to 4 days; rewarm gently with a splash of broth. The sauce thickens as it cools.

This recipe is an original creation inspired by classic Easy Thai Peanut Curry Recipe flavors. All ingredient ratios and instructions are independently developed.