Thai Peanut Curry

This Thai peanut curry is a rich, flavorful dish combining creamy coconut milk, savory peanut butter, and fragrant Thai spices. Perfectly balanced with a hint of sweetness, a bit of spice, and fresh veggies, it’s both comforting and packed with vibrant flavors. Ready in under 30 minutes, this recipe is an easy way to bring bold, authentic Thai flavors to your kitchen.

What is a peanut curry?

Peanut curry is a creamy, savory dish that combines the nutty richness of peanut butter or crushed peanuts with traditional curry spices and aromatics.

Typically made with coconut milk for added creaminess, it often includes ingredients like garlic, ginger, and lemongrass, along with curry paste (usually red or yellow) for depth and heat.

Popular in Thai and some African cuisines, peanut curry is versatile, pairing well with vegetables, tofu, chicken, or shrimp, and is often served over rice or noodles.

What makes thai curry different from other curries?

Thai curry is distinct from other curries because of its use of fresh herbs and aromatics, along with coconut milk, which creates a unique blend of flavors and textures.

Unlike Indian curries, which often rely on dry spices like cumin, turmeric, and garam masala, Thai curries use fresh ingredients such as lemongrass, galangal, kaffir lime leaves, and Thai basil, giving them a bright, aromatic quality.

Thai curries are also commonly categorized by color—green, red, yellow, and sometimes Panang or Massaman—each with a unique combination of chilies and ingredients that define its flavor and level of spiciness.

What ingredients go into the Thai Peanut Curry recipe?

Canned Chickpeas add texture and protein, making the curry hearty and satisfying. They absorb the flavors of the sauce and are a great option for a plant-based meal.

Onions provide a savory base for the curry, enhancing its flavor and adding natural sweetness as they cook down. Sautéing them until soft helps deepen the overall flavor of the dish.

Garlic infuses the curry with its aromatic, savory flavor, pairing perfectly with the peanut and coconut flavors. Minced or finely chopped, it should be cooked briefly to release its aroma without becoming bitter.

Fresh ginger adds warmth and a bit of zing to the curry, balancing the richness of the peanut butter and coconut milk. It’s typically grated or minced and cooked alongside the garlic and onions.

Red Curry Paste is the primary source of spice and Thai flavor, made with ingredients like red chilies, lemongrass, and galangal. It brings heat, depth, and a characteristic Thai flavor that complements the peanut butter.

Coconut milk creates a creamy, silky texture in the curry and balances the spiciness from the red curry paste. Its subtle sweetness enhances the other flavors, while the richness complements the peanut butter.

Acting as a salty, umami component, soy sauce balances the sweetness of the coconut milk and peanut butter. It’s an alternative to fish sauce, often used in Thai cooking, and makes this dish more accessible for a plant-based diet.

A little brown sugar adds a touch of sweetness, which enhances the nuttiness of the peanut butter and balances the saltiness of the soy sauce and spice from the curry paste.

Peanut butter is the star of this curry, adding creaminess, nutty richness, and depth. It thickens the sauce and gives the dish its distinct, comforting flavor.

Garnishing with crushed or whole peanuts adds crunch and an extra layer of nutty flavor, making each bite more interesting. It also reinforces the peanut flavor in the dish and adds texture to the creamy curry.

How to make Thai Peanut Curry?

First, peel and dice the onion. Finely shave the ginger and press the garlic.

Heat oil in a pan. When hot, fry onions, garlic, and ginger for about 4 minutes.

Next, add the chickpeas, peanut butter, coconut milk, red curry paste, soy sauce, and brown sugar to the pan. Mix everything well and bring to a simmer on medium heat. 

Give in some extra peanuts and enjoy.

Serving Suggestions?

For serving Thai peanut curry, try these delicious options:

• Steamed Jasmine Rice: This classic pairing absorbs the curry’s creamy sauce and balances its richness, letting the flavors shine.
• Soft, chewy rice noodles provide a wonderful texture contrast and are perfect for soaking up the curry sauce.
• For a lighter or gluten-free option, cauliflower rice or quinoa offer a nutritious base that complements the curry.
• Fresh Herbs & Lime Wedges: Garnish with Thai basil, cilantro, or a squeeze of fresh lime to add brightness and freshness to each bite.
• Vegetable Side: Steamed or stir-fried veggies like broccoli, bell peppers, or bok choy can complement the curry, adding extra crunch and nutrition.

How to store leftovers?

To store Thai peanut curry leftovers:

1. Allow the curry to cool to room temperature, then transfer it to an airtight container. Store in the refrigerator for up to 3–4 days.
2. For longer storage, freeze the curry in a freezer-safe container, leaving a little room at the top for expansion. It will keep well for up to 2–3 months.
3. Reheat the curry gently on the stovetop over low heat, stirring occasionally. Add a splash of coconut milk or water if the sauce has thickened during storage.

Other Curry recipes to try

• Pad Thai Curry
• Authentic Thai Red Curry
• Easy Zucchini Curry Recipe with Chickpeas
• Japanese Curry
• Easy Mushroom Curry Recipe with Garam Masala [vegan]

I hope you enjoyed making (and eating!) this Thai peanut curry as much as I did! If you give it a try, share a photo on Instagram or Facebook and tag me—I’d love to see your version!

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