Creamy and delicious Thai inspired curry made with a homemade peanut sauce, fresh vegetables, tofu and coconut milk.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Course: Main CourseCuisine: ThaiKeyword: Thai Peanut Curry Servings: 4 people Calories: 795kcal
Ingredients
Marinated Tofu
500 g tofu extra firm or firm
2 tablespoon soy sauce
½ teaspoon cinnamon
½ teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander powder
1 teaspoon sweet paprika
1 teaspoon sugar
Thai Peanut Curry
2 garlic cloves finely chopped
1 small onion finely chopped
2 red chillies chopped
1 thumb-piece ginger grated or finely chopped
1 small carrot finely chopped
500 ml vegetable stock
80 g peanuts or peanut butter
1 teaspoon sugar
1 tablespoon soy sauce
400 ml coconut milk
Chopped vegetables of your choice
Instruction:
In a large pot, warm the oil over medium heat. Add the onion or shallot, sprinkle with salt and sauté for 3-5 minutes, or until translucent. Next add the ginger, garlic, and carrots. Stir and continue to cook for about 5 minutes more.
To the pot, stir in the curry paste, peanut butter and coconut milk then simmer for 5 minutes. Next, add the broccoli, red pepper and water or broth. Bring to a low boil and cook just until broccoli is soft, for about 5-7 minutes.
Lastly, stir in the tamari, lime juice (and coconut sugar, if needed). Taste test to see if you prefer more of each. Add tofu at this point if using. Cook until heated through.
Serve warm with cooked rice, cilantro, lime wedges and/or chopped peanuts as a garnish. Leftovers will keep for up to 3-4 days when sealed in the refrigerator.
NOTES
If you use unsalted peanut butter without sugar added then you may want to add a tablespoon of coconut sugar (or brown sugar) and possibly more salt, to taste.