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A close-up of a bowl containing a vibrant vegetable stew with squash, bell peppers, peanuts, and leafy greens, garnished with fresh cilantro.

Spicy Thai Peanut Curry Recipe

My go-to recipe for when I want Thai flavors without the restaurant prices. You'll love the creamy, spicy sauce with the fresh delicious veggies and crunchy peanuts. It's perfect for meal prep and great for a delicious weeknight meal or if you're entertaining guests. Be warned, once you try it, you'll want it again and again!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Thai
Keyword: Thai peanut curry
Servings: 6
Calories: 337kcal
Author: Mandy Applegate

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
US Customary - Metric

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.

Nutrition

Calories: 337kcal | Carbohydrates: 23g | Protein: 9g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Sodium: 920mg | Potassium: 718mg | Fiber: 6g | Sugar: 7g | Vitamin A: 12653IU | Vitamin C: 70mg | Calcium: 89mg | Iron: 4mg
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