Thai Peanut Curry
This easy to make peanut curry is bursting with delicious Thai flavors. Sweet potatoes, carrots, red pepper, and kale are cooked in a creamy broth made of red Thai curry paste, coconut milk, and peanut butter. You will LOVE it!
This is about as cozy as a recipe gets. Unbelievably creamy with the perfect amount of peanut butter flavor and all the red Thai curry paste yumminess you love.
When you take your first bite, you'll find that this curry has a wonderful sweetness to it, even though there's no sugar in sight. Thank you, sweet potatoes, for that healthy little trick.
Peanut curry is also incredibly versatile. We often use the sauce as a base then pull out whatever veggies we find kicking around in our fridge to add to the pot.
Ingredients in peanut curry sauce
The flavor of this peanut curry sauce is so delicious that you'll be shocked how easy it is to make.
- Onions, garlic, and ginger. This trio gets sauteed in coconut oil and adds a ton of flavor to the sauce.
- Thai red curry paste. Not all curry paste is created equally. And since curry paste is the base of the flavor in this recipe, the better the curry paste you can find, the more flavorful the dish will be. We like Mae Ploy curry paste. When in doubt, look for where the curry paste is made and choose one that is made in Thailand; it's your best bet.
- Coconut milk. We like full-fat coconut milk as it's the creamiest and has the best flavor. Try to use one without additives for the best result.
- Peanut butter. We use all-natural salted peanut butter. While you can use processed peanut butter (the kind with sugar and hydrogenated oils added to it) in a pinch, you may find that the curry is overly sweet and lacking in peanut flavor. Natural is best!
How long does peanut curry last?
This curry will keep well for 5 days in your fridge. Add a little splash of water to the pot when you reheat it so that it's not too thick.
Can I freeze Thai peanut curry
Yes! This recipe freezes very well. Make sure to cool it completely before transfering it to freezer-safe containers.
We like to use these large reusable Stasher freezer bags for freezing curry.
What to serve with peanut curry
We've also served this with some sliced soy sauce chicken over top and it's delicious!
Peanut butter curry variations
- Add a can of chickpeas at the end with the kale and red peppers.
- Pop some shrimp into the pot near the end and let them cook for 2-3 minutes.
- Cook some diced chicken in the sauce for 5 minutes before you add the sweet potatoes.
- Switch up the veggies. Anything goes here. Look in your fridge, pull out your favorites, and pop them into the pot.
- Switch the curry paste for yellow or green curry.
- Use almond butter instead of peanut butter.
More savory peanut butter recipes
- Delicious Peanut Coleslaw
- Peanut Salad Dressing
- Coconut Red Lentil Peanut Soup
- Shirataki Noodles Recipe with Creamy Peanut Sauce
- Peanut Butter Chicken
Popular Vegetarian Curry Recipes
- Cauliflower Curry with Chickpeas and Peas
- Easy Mattar Paneer
- Coconut Acorn Squash Curry
- Creamy Coconut Vegetarian Korma
- Vegetarian Thai Curry with Udon Noodles
Thai Peanut Curry
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- 1 tablespoon coconut oil
- 1 medium onion, finely minced
- 2 tablespoons finely minced ginger
- 4 cloves garlic, finely minced
- 2-3 tablespoons Thai red curry paste, depending on how spicy you like it
- 2 tablespoons soy sauce or coco aminos
- 14 ounce can coconut milk
- 1 ½ cups water or stock
- ¼ cup natural peanut butter
- 2 small sweet potatoes, peeled and diced
- 2 medium carrots, diced
- 1 red pepper, diced
- 2 cups chopped kale
- Sea salt, to taste
- To serve: chopped peanuts and minced cilantro
- Heat the coconut oil in a large pot over medium-high heat. Add the onion, ginger, and garlic and cook until the onion softens, about 3 minutes. Add the curry paste and cook until the oils begin to separate, about 2 minutes.1 tablespoon coconut oil, 1 medium onion, 2 tablespoons finely minced ginger, 4 cloves garlic, 2-3 tablespoons Thai red curry paste
- Add the soy sauce, coconut milk, water or stock, and peanut butter to the pot and stir until the peanut butter is incorporated into the sauce. Add the sweet potatoes and carrots and bring the pot to a boil. Reduce the heat and simmer for 10 minutes, or until the sweet potatoes are almost soft.2 tablespoons soy sauce or coco aminos, 14 ounce can coconut milk, 1 ½ cups water or stock, ¼ cup natural peanut butter, 2 small sweet potatoes, 2 medium carrots
- Add the red pepper and kale to the pot and let them cook for about 3 minutes, until they begin to soften. Season to taste with salt, if needed.1 red pepper, Sea salt, 2 cups chopped kale
- Serve with the chopped peanut and some cilantro over top.To serve: chopped peanuts and minced cilantro