Spicy Thai Peanut Vegetable Curry
Dive into the vibrant, bold flavors of this Spicy Thai Peanut Vegetable Curry, a plant-based delight that's rich, creamy, and packed with wholesome goodness. Perfect for weeknight dinners or meal prep, this dish features tender sautéed vegetables—like carrots, zucchini, and broccoli—simmered in an irresistible coconut milk and peanut butter curry sauce infused with red curry paste, fresh ginger, and garlic. A touch of soy sauce, maple syrup, and lime juice adds the perfect balance of savory, sweet, and tangy flavors. Ready in just 45 minutes, this one-pot wonder is not only easy to make but also customizable to suit your taste. Serve it over fluffy jasmine rice, and don't forget the fresh cilantro and crushed peanuts for garnish. Whether you're looking for a comforting vegetarian recipe or a flavor-packed Thai-inspired meal, this curry is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 1 medium Red onion, diced
- 4 cloves Garlic cloves, minced
- 1 tablespoon Fresh ginger, grated
- 2 tablespoons Red curry paste
- 14 ounces Coconut milk (full-fat)
- 1.5 cups Vegetable broth
- 3 tablespoons Natural peanut butter
- 2 tablespoons Soy sauce
- 1 tablespoon Maple syrup
- 2 medium Carrots, sliced
- 1 large Red bell pepper, sliced
- 1 medium Zucchini, sliced
- 2 cups Broccoli florets
- 2 cups Baby spinach
- 1 tablespoon Lime juice, freshly squeezed
- 0.25 cup Fresh cilantro, chopped
- 2 tablespoons Crushed peanuts (for garnish)
- 2 cups Cooked jasmine rice (optional, for serving)
Instructions
Heat the coconut oil in a large pot or deep skillet over medium heat.
Add the diced red onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
Add the red curry paste to the pot and cook for 2 minutes, stirring frequently to bring out the flavors.
Pour in the coconut milk and vegetable broth, stirring well to incorporate the curry paste.
Add the natural peanut butter, soy sauce, and maple syrup, whisking until the sauce is smooth and well combined.
Bring the sauce to a gentle simmer, then add the sliced carrots and cook for 5 minutes.
Add the red bell pepper, zucchini, and broccoli florets to the pot. Simmer for another 10-12 minutes, or until the vegetables are tender but not overcooked.
Stir in the baby spinach and cook for 1-2 minutes until wilted.
Remove the pot from heat and stir in the freshly squeezed lime juice and chopped cilantro.
Serve the curry hot over cooked jasmine rice, if desired, and garnish with crushed peanuts.
Nutrition Facts
Calories |
640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 28.7 g | 143% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 755 mg | 33% | |
| Total Carbohydrate | 63.5 g | 23% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 16.3 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1069 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
