Spicy Thai Peanut Curry Recipe
Add Preferred SourceIf you’ve ever been to a Thai restaurant, or even better still, Thailand itself, you’ll know how amazingly delicious Spicy Thai Peanut Curry is. I love the flavors as it combines creamy coconut milk with homemade red curry paste, combining aromatic spices and fresh herbs. Packed with sweet potatoes, bell peppers, and crunchy peanuts, it’s both nutritious and incredibly delicious
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This Spicy Thai Peanut Curry is so easy to make. I usually make a batch and have it over two nights, as it tastes even better the next day. You can experiment with whatever you have to hand, throw in your favorite veggies, and customize the spice level. It’s great for weeknights, but it’s also great to serve for dinner parties.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Spicy Thai Peanut Curry Recipe with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I have to warn you: once you make this curry, smell the amazing aromas, and taste test it, you’ll be totally addicted to it. This recipe is 100% a keeper!
For the Red Curry Paste
Start by adding all the ingredients to a blender and pulse until they are well combined. Gradually add water, one tablespoon at a time, until you achieve your preferred consistency, whether you like it slightly runny or thick.
Tip: Store any leftover curry paste in an airtight container in the refrigerator for up to a week. You can also freeze it in ice cube trays for easy portioning.
Cooking the Curry Base
In a large Dutch oven or pot, heat the coconut oil over medium heat. Add the minced garlic and ginger and let them cook for a couple of minutes until they release their wonderful aroma.
Stir in the red curry paste and allow it to cook for 2-3 minutes to let the flavors meld together. Next, add the peanuts and cook for a bit longer, stirring frequently.
Veggie Time
Add the sliced red bell pepper, diced sweet potato, and diced carrots. Pour in the vegetable broth and season with salt and pepper to taste. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the vegetables are soft and the curry is creamy.
The Finishing Touches
Just before serving, stir in the kale and coconut milk, mixing well until the kale is wilted and the flavors are well combined. Serve the curry hot, garnished with fresh cilantro.
Tip: For a thicker curry, let it simmer uncovered for a few extra minutes. For a thinner consistency, add a bit more vegetable broth or water.
Recipe Notes and Expert Tips
To make your Spicy Thai Peanut Curry even more delicious, here are some expert tips and notes:
- Adjusting Spice Level: If you prefer a milder curry, reduce the number of dried red chilies in the red curry paste. For extra heat, keep some of the chili seeds.
- Coconut Milk: Use full-fat coconut milk for a richer, creamier curry. Light coconut milk can be used for a lower-fat version, but the consistency will be thinner.
- Blending Curry Paste: When blending the red curry paste, make sure to blend until smooth for a more uniform flavor. Adding water slowly helps control the consistency.
- Make Ahead: The red curry paste can be made in advance and stored in the fridge for up to a week or frozen for longer. This can save you time on busy weeknights.
- Serving Suggestions: This curry is best served with jasmine rice, but it’s also delicious with quinoa or even cauliflower rice for a lower-carb option.
How to Store Leftover Spicy Thai Peanut Curry
I deliberately make more Spicy Thai Coconut Peanut Curry than I need because, let’s face it, I’m all here for the leftovers. Trust me, you’ll want leftovers.
As soon as the leftovers cool, transfer them into an airtight container. Store them in the refrigerator, where they will stay good for up to three days. When you’re ready to enjoy them again, simply reheat them gently on the stove, adding a splash of vegetable broth if needed to restore the creamy consistency.
If you want to save some for a later date, this curry also freezes well. Portion it out into freezer-safe containers or bags for easy meals. When you’re ready to eat, thaw it overnight in the refrigerator and reheat on the stove. This way, you can have a quick, delicious meal ready whenever needed.
What to Serve with Thai Peanut Curry
Pairing the right side dishes with your Spicy Thai Peanut Curry can take the meal to the next level! Here are some sides that I think go beautifully with this delicious curry:
The Perfect Rice
Jasmine rice is a classic choice, with its fragrant and slightly sticky texture perfectly complementing the creamy curry. For an extra flavor boost, you might enjoy our easy Cilantro Lime Rice. If you’re looking for a healthier option, try cauliflower rice, which is lower in carbs but still delicious.
Noodles
Serve your curry over a bed of rice noodles for an authentic Thai touch. The noodles soak up the curry sauce, making each bite deliciously flavorful.
Crispy Tofu
For an extra protein boost, try adding crispy tofu. Its chewy texture and flavor-absorbing qualities make it a perfect match for this dish.
More Easy Vegan Recipes You Will Love
- Broccoli and Mushroom Stir Fry
- Easy Vegan Chili
- Vegan Lasagna
- Caribbean Rice and Beans
- Homemade Ratatouille
Ingredients
For the red curry paste:
- 1 teaspoon salt
- 1 cup dried red chilies
- 1 lemongrass stalk
- ¼ cup cilantro with the roots
- 1 teaspoon lemon zest
- ¼ cup shallots
- ½ teaspoon cumin seeds
For the Thai peanut curry:
- 2 tablespoons coconut oil
- 1 garlic clove minced
- 1 tablespoon ginger root minced
- 3 tablespoons red curry paste
- 1 cup peanuts
- 1 red bell pepper sliced thinly, seeded, and veins removed
- 1 sweet potato diced
- 1 cup carrots diced
- 3 cups vegetable broth
- 3 cups kale
- 1 cup coconut milk
- fresh herbs (basil, mint, cilantro) for garnishing
Instructions
For the red curry paste:
- Add all the ingredients to a blender and pulse. Add water in 1 tablespoon increments just until you reach your desired consistency (you can have it a bit more runny or thick).1 cup dried red chilies, 1 teaspoon salt, 1 lemongrass stalk, ¼ cup cilantro, 1 teaspoon lemon zest, ¼ cup shallots, ½ teaspoon cumin seeds
For the spicy Thai peanut curry:
- In a large Dutch oven or pot heat the coconut oil and add the garlic and ginger. Cook for a couple of minutes, or until fragrant.2 tablespoons coconut oil, 1 garlic clove, 1 tablespoon ginger root
- Add the curry paste and mix well. Then add the peanuts and cook for 2-3 more minutes.3 tablespoons red curry paste, 1 cup peanuts
- Add the pepper, potato, carrots, broth, and season with salt and pepper.1 red bell pepper, 1 sweet potato, 1 cup carrots, 3 cups vegetable broth
- Bring to simmer and cook at medium for 20 minutes, or until all veggies are soft and creamy.
- Before serving, add the kale and the coconut milk, mix well and serve with fresh herbs.3 cups kale, 1 cup coconut milk, fresh herbs (basil, mint, cilantro)
Notes
- Adjusting Spice Level: If you prefer a milder curry, reduce the number of dried red chilies in the red curry paste. For extra heat, keep some of the chili seeds.
- Coconut Milk: Use full-fat coconut milk for a richer, creamier curry. Light coconut milk can be used for a lower-fat version, but the consistency will be thinner.
- Blending Curry Paste: When blending the red curry paste, make sure to blend until smooth for a more uniform flavor. Adding water slowly helps control the consistency.
- Make Ahead: The red curry paste can be made in advance and stored in the fridge for up to a week or frozen for longer. This can save you time on busy weeknights.
- Serving Suggestions: This curry is best served with jasmine rice, but it’s also delicious with quinoa or even cauliflower rice for a lower-carb option.
