The Best Thai Peanut Curry (Easy & Vegan)

🧂 Ingredients

• 8.8 oz basmati rice

  or another variety
• 1 tbsp coconut oil

  or sesame or peanut oil
• 1 red onion

  diced
• 3-4 garlic cloves

  chopped
• 1 piece of ginger

  chopped
• 1-2 tbsp curry paste

  depending on variety and taste
• 1-2 carrots

  sliced
• 2 bell peppers

  e.g. red and orange, cut into strips
• 1 zucchini

  halved & sliced
• 7 oz green princess beans

  or snap peas or broccoli, cut into bite-sized pieces
• 2 scallions

  white and green parts sliced separately
• 2 tsp paprika powder

  or chili powder to taste 2-3 tbsp tamari (or soy sauce)
• ½ cup vegetable broth
• 14 oz coconut milk

  1 can
• 3 tbsp peanut butter

  or tahini, if nut-free
• fresh parsley or cilantro
• 3 tbsp toasted peanuts

  or sesame seeds only, if nut-free
• 2 tbsp sesame seeds
• chili flakes
• limes

Instructions

• 1 Heat the coconut oil in a large deep pan or wok. Sauté the onions, ginger, and
  garlic for about 1-2 minutes. Add curry paste and sauté briefly. Then add the
  carrots, bell peppers, zucchini, green beans, and white parts of the scallions
  and sauté for 4-5 minutes.
• 2 Add paprika powder, tamari, vegetable broth, coconut milk and peanut butter and
  stir to combine. Put a lid on the pan and let the curry simmer for about 15-20
  minutes, until it is nice and creamy and the vegetables are tender.
• 3 Meanwhile, cook the rice according to package directions.
• 4 Divide the rice and peanut curry into bowls and garnish with the green parts of
  the scallions, parsley or cilantro, peanuts, sesame seeds and chili flakes.
  Serve with lime wedges on the side and enjoy! 🙂

Nutrition Info