Thai Peanuts Saute Curry

Roasted Peanuts and Coconut Curry

Thai Peanuts Saute Curry
Diet Info: DF GF F LF Na LS VG V Fa
Thai peanut curry reminds me of Thai peanut Saute Glass noodles. Sweet and smoky roasted peanuts and mild coconut flavor gives this curry a very authentic Thai brown peanut curry flavor. Also, good news is, you do not need to buy any paste or curry powder from market. If your kids loves peanut butter, you already have main ingredient of this curry in your pantry. I have used shredded unsweetened dried coconut flakes in the curry but you can replace it with 4-5 tbsp of coconut milk or 2 tbsp of coconut cream. If you have sweetened coconut milk or cream then just skip the brown sugar I have added to sweeten this curry.

Pairing Ideas:

Basmati Jeera Rice Chapati Lemon Rice

Thai Peanuts Saute Curry

Thai Peanuts Saute Curry
Total Time: Prep Time: Cook Time: Cuisine: Asian ()
Serves: 2



  • Step for Recipe - Thai Peanuts Saute Curry 1. Dice tofu in small cubes and saute in same pan till it is crispy from all sides.
    Step for Recipe - Thai Peanuts Saute Curry 2. Saute onion in a pan in 1 tsp oil till onion are translucent. Add add ginger, garlic, curry leaf, coriander powder, cumin powder, salt, pepper and continue sauteing for 5 minutes. Switch off the heat and let it cool to room temperature.
  • Step for Recipe - Thai Peanuts Saute Curry 3. In a blender add onion mixture, roasted peanuts butter, coconut, tamarind paste. Blend till everything is fine blended in form of paste.
    Step for Recipe - Thai Peanuts Saute Curry 4. Blended mixture should blend to make a fine paste.
  • Step for Recipe - Thai Peanuts Saute Curry 5. Heat 1 tsp oil in a pan, add the paste, soy sauce and saute for 5 minutes. Now add 1/2 cup water, taste and adjust salt per taste (if needed). Add in tofu and bell peppers and cook for 5 more minutes or till peppers are tender per your liking.
    Step for Recipe - Thai Peanuts Saute Curry 6. Serve hot with steamed rice or warm fresh wheat tortillas and enjoy!!
Savita's Notes:
I suggest you can just double the ingredients and make double quantity of curry. Just before adding Tofu and Red Bell Pepper, take out half of curry, bring to room temperature and store in refrigerator. curry will stay good for 3-4 days. On busy week nights, just boil 1 packet of rice noodles, saute with brown peanut curry and add grilled chicken. And you made weeknight Thai food night at home. Sounds so budget friendly.

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