Thai Peanut Curry
A creamy and flavorful Thai peanut curry featuring rich coconut milk and aromatic spices, perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Skillet
- Cuisine: Thai
Ingredients
Scale
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 2 tablespoons red curry paste
- 1 can (14 oz) coconut milk
- 1/4 cup creamy peanut butter
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 medium carrot, sliced
- 1/2 cup snap peas
- 1 cup cooked chickpeas (optional)
- Fresh cilantro, chopped (for garnish)
- Chopped peanuts (for garnish)
- Cooked jasmine rice, for serving
Instructions
- Heat vegetable oil in a large skillet over medium heat. Add onion and sauté until translucent, about 3 minutes.
- Add garlic and ginger, cooking for another minute until fragrant.
- Stir in red curry paste and cook for 1-2 minutes to release the flavors.
- Pour in coconut milk and whisk until curry paste is fully incorporated.
- Add peanut butter, soy sauce, and brown sugar, stirring until smooth.
- Add red bell pepper, broccoli, carrot, snap peas, and chickpeas if using. Simmer for 8-10 minutes until vegetables are tender but crisp.
- Serve curry over warm jasmine rice. Garnish with fresh cilantro and chopped peanuts.
Notes
For added protein, try adding grilled chicken or tofu. Adjust the spice level by adding more or less red curry paste to your taste.