Peanut Butter Coconut Curry
A wholesome and hearty creamy peanut butter coconut curry made with basic pantry staples. This is a super flexible recipe and you can add whatever protein and veggies that you like!
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Servings: 6 serves, approximately
Calories: 420kcal
Equipment
- A large wok, large saucepan or large deep frying pan
Ingredients
- 1 onion - red or brown, either works
- 2-3 tbsp curry paste - adjust depending on how spicy you want it. See notes below for curry paste suggestions
- 400 mL coconut milk - one standard can of coconut milk
- 200 grams tinned chopped tomatoes - half a standard tin of tomatoes
- 4 tbsp peanut butter
- 400 grams 4 bean mix or other tinned beans - one standard tin of beans
- 3-4 cups mixed vegetables - I used frozen vegetables but you can use fresh
- 300 grams extra firm tofu or other protein of choice e.g. chicken, prawns, tempeh
- 3 tbsp soy sauce or tamari - you may need more or less than this, to adjust taste. I used gluten free soy sauce
- 3 tbsp coconut sugar, brown sugar or white sugar - you may need more or less than this, to adjust taste
- extra virgin olive oil or other oil, for cooking
Instructions
Tofu instructions:
- Remove tofu from packaging, pat out excess moisture with a paper towel or tea towel, and cut into small cubes. Gently toss in a tablespoon of extra virgin olive oil, spread out over a tray lined with baking paper and bake in the oven at 180C (350F) for 20-25 minutes or until lightly browned and crispy at the edges. Continue making the curry while the tofu is baking.
Curry instructions:
- Dice the onion. Heat a wok up to a moderate-high heat and add 1 tbsp oil. Sauté the onion until softened and starting to brown. Add the curry paste and cook for a further 1-2 minutes or until fragrant.
- Add the tinned tomatoes, coconut milk, peanut butter and vegetables. Stir to combine. Reduce the heat of the stove and let the curry simmer, stirring occasionally so the peanut butter melts into the sauce. Once the vegetables have softened, add the tinned beans (drained and rinsed!) and the cooked tofu, and cook for a further 2-3 minutes.
- Taste test and season the curry using the soy sauce and sugar. I recommend starting with 2 tbsp of each and then adding more if needed. The salty soy sauce helps bring out the flavours of the curry, while the sugar balances out the heat and acidity.
- Serve the curry over your favourite rice. If you have some crushed peanuts at home, sprinkle them on top!
Notes
*Curry paste suggestions: I used a Thai panang curry paste in the curry pictured. You could also use a red curry paste, yellow curry paste or an Indian-style curry paste like a tikka masala paste. You want something that will work well with tomato, coconut and peanut butter, basically! Please make sure to check the label of your curry paste if you want to make a vegan curry, many curry pastes contain shrimp paste.
*When to add chicken in the curry: if you want to use chicken instead of tofu, add 300 grams diced chicken breast or thigh just after you add the curry paste to the pan. Cook for 3-4 minutes or until chicken is cooked on the outside before adding the remaining curry ingredients. This method also works with tempeh.
*When to add prawns: if you want to use prawns instead, add 300 grams peeled raw prawns into the curry while it is simmering. Prawns cook quickly and should only take about 5 minutes to cook through.
*Nutrition Facts for this recipe have been calculated using 300 grams tofu, 3 tbsp of soy sauce and 3 tbsp coconut sugar.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!
Nutrition
Calories: 420kcal (21%) | Carbohydrates: 44g (15%) | Protein: 18g (36%) | Fat: 22g (34%) | Saturated Fat: 14g (88%) | Sodium: 696mg (30%) | Potassium: 885mg (25%) | Fiber: 11g (46%) | Sugar: 8g (9%) | Vitamin A: 5447IU (109%) | Vitamin C: 16mg (19%) | Calcium: 109mg (11%) | Iron: 6mg (33%)