Peanut Butter + Curry
Hello there! I’ve been testing all kinds of my favorite recipes lately with added nut butter. I made buttercream frosting with peanut butter powder for a layer cake recently. And I added peanut cashew butter to no-bake energy bites for a quick and healthy snack. So why stop there? Let’s try peanut butter in curry! I love making different curry dishes, because they pack in a ton of vegetables and nutrients. I often switch between making a sweeter Japanese-style curry and a slightly spicier Thai-style curry at least once a month. This vegan peanut butter curry uses Thai red curry paste, but it deviates pretty far from traditional Thai curry dishes. More traditional Thai curries incorporate rich seasonings including kaffir lime leaves, fish sauce and lemongrass. If you have these items on hand, feel free to add them into this curry for extra flavor!
Peanut butter adds a luxurious creamy texture that helps thicken the curry. And it adds just enough salt to balance all the other flavors of the curry paste, coconut milk and vegetables. I’m telling you, peanut butter is a total game-changer to my curry game. 🥣
Choose Your Own Adventure
One of the many great things about this curry is that it’s extremely versatile based on what is available to you. If you’re plant-based, the crispy baked tofu in the recipe below is a delicious protein addition. But you could also make this curry with chicken or even seafood.
I love serving this vegan peanut butter curry alongside white rice. To me, white rice is the epitome of comfort. It’s mild flavor and soft, chewy texture is the perfect compliment to a rich and vibrant curry. But if you’re looking to bulk up the protein, you could serve it with brown rice instead.
If you have a nut allergy or aversion, you can achieve the same wonderous texture and flavor from seed butter, like sunflower butter. I personally love adding Wild Friends classic creamy peanut butter. The ingredients contain just peanuts and salt. That’s it. No added sugar, no corn syrup, and no palm oil. Just pure delicious peanut buttery goodness that you can trust.
Vegan Peanut Butter Curry
- 1 block extra firm tofu
- 2 Tbsp extra virgin olive oil, divided
- 1 Tbsp Bragg's liquid aminos or soy sauce
- 1 Tbsp cornstarch
- ½ medium onion, diced
- 2 cloves garlic, minced
- 1 Tbsp minced ginger
- 2 Tbsp red curry paste
- 1 zucchini, thinly sliced
- 1 cup carrots, chopped
- 2 bell peppers, chopped
- 2 sweet potatoes, peeled and chopped
- 1 can (~13.5 oz) coconut milk
- 2 Tbsp creamy peanut butter, plus extra for drizzling on top
- cilantro, for topping (optional)
- Rinse the block of tofu then wrap it in a clean kitchen towel. Set something heavy on top like a pan, and let it drain for 30 – 60 minutes.
- Preheat the oven to 400°F. Dice the tofu into bite-sized pieces. Toss with one tablespoon of the olive oil, one tablespoon Bragg's liquid aminos or soy sauce, and on tablespoon cornstarch. Lay out the tofu on a baking sheet lined with parchment paper or a silpat so nothing is overlapping.Bake for about 25 minutes, until it is tofu crispy and golden brown.
- While the tofu is baking, heat the remaining one tablespoon olive oil in a large skillet. Add the diced onion and cook for about 10 minutes, until the onion is translucent. Add the minced garlic, minced ginger and red curry paste. Cook for another 3 minutes, until it is smelling very fragrant. Add the zucchini, carrots, bell peppers, sweet potatoes, coconut milk and peanut butter. Stir everything until all the veggies are coated. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer for about 30 minutes, until the sweet potato is easily pierced with a fork.
- Serve the curry with rice, topped with the crispy baked tofu. Drizzle a little extra peanut butter on top along with fresh cilantro and enjoy!