There’s nothing better than a warm bowl of comfort food during the cold days. This easy peanut curry with vegetables was one of my favourite dinners last winter. It’s full of flavour and easy to make with the ingredients you probably already have at home. The combination of coconut milk, peanut butter and curry paste creates a rich, slightly spicy sauce that goes perfectly with the rice. In this post I share with you how I make it.
Vegetables
One of my favourite things about this vegetable peanut curry is how easy it is to adjust. You can use whatever vegetables you have in your fridge, so it is a great recipe for using the leftovers. Sweet potato, carrots, broccoli, pumpkin, bell pepper, zucchini and spinach all work well. Mix and match your favourites to create your own version of this easy vegetable peanut curry.
Curry Paste
You can either use red or yellow curry paste for this recipe. They add depth and flavour to the creamy coconut sauce. Yellow curry paste is generally milder and often contains turmeric, which makes it a good choice if you prefer a mild curry. Red curry paste usually contains red chillies, and gives the curry a deeper red colour and a spicier kick. I would recommend to choose yellow for a milder peanut curry or red if you like a bit more heat.
Rice
I like to serve this peanut curry with basmati rice because its mild flavour pairs well with the rich and creamy sauce. Jasmine rice is another great option if you prefer something a little more fragrant.
For fluffy rice, make sure to rinse it in cold water before cooking. This removes excess starch and helps prevent the grains from sticking together. You can find the full cooking instructions in the recipe below.
Add Protein
Want to make your vegetable peanut curry a little more filling? Add tofu or chicken for extra protein. Simply fry your choice of protein in a pan with a little oil until cooked through, then stir it into the curry sauce just before serving.
For a vegetarian and vegan version, fried tofu is a delicious option that goes well with the creamy peanut sauce. Hope you like it as much as I do!
This recipe is vegan friendly!
Vietnamese Peanut Curry with Vegetables
Adjust servings here:
Ingredients
- 320 grams rice
CURRY SAUCE
- 3 tsp curry paste (yellow or red)
- 3 tbsp peanut butter
- 500 ml coconut milk
- vegetable oil
- 1/2 cm fresh ginger
- 2 cloves garlic
- salt & pepper
VEGETABLES
- 1 yellow onion
- 1 bell pepper (yellow or red)
- 1 small carrot
- 150 grams beans or snow peas
- 200 grams broccoli
- 1/2 zucchini
TOPPING (per serving)
- 1/2 tsp crispy chili oil or sriracha (for heat)
- a few leaves coriander
- a few sesame seeds
- 8 – 10 peanuts
Instructions
RICE
- Add the rice to a bowl and wash with water. Stir the rice with your fingertips and use a sieve to discard the water. Repeat this process 3 times until the water is clear.
- Add the rice to a cooking pot. Add enough water to cover all the rice, with the water level 1.5 cm (0.6 inches) above the surface of the rice. Add vegetable oil and salt, then simmer on low-medium heat for 8 to 10 minutes until all the water is evaporated. Stir occasionally to avoid burning. Set aside with a lid to keep the rice warm.
CURRY
- Finely chop the onion. Grate the garlic and ginger.
- Heat a large wok or stock pot over medium-high heat. Add a splash of oil, followed by the chopped onion, grated garlic and ginger. Sauté until the onion is translucent.
- Meanwhile, wash and chop all the vegetables into bite sized pieces.
- Add the red or yellow curry paste and peanut butter to the pot. Stir, then add the coconut milk. Stir again until everything is well combined.
- Add the vegetables. Using hard vegetables like carrots, pumpkin or (sweet) potato? Make sure to add them earlier, as they need longer to cook. Cook them for around 20 minutes and add any other vegetables that need less cooking time for the last 10 minutes. Simmer over low-medium heat. You will notice that the sauce becomes thicker while simmering.
- Taste and add a bit of salt and pepper. Add a little more peanut butter if you would like to have a more dominant peanut flavour.
PLATING
- RICE (optional): Use a small bowl to create a perfectly shaped serving of rice. Rinse the bowl with water, but don't dry it, so a few drops remain. Then use a spoon to scoop the rice into the bowl. Gently press down to fill the bowl. Place the bowl upside down on a plate or in a shallow bowl. Gently move it as you lift the bowl away.
- SAUCE: Add the sauce on the side, and partly on top of the rice.
- TOPPING: Add a few peanuts, coriander, crispy chilli oil or Sriracha sauce on top of the curry. Finish with sesame seeds
Enjoy!
