Thai Peanut Curry
This easy and delicious vegan Thai peanut curry is loaded with healthy vegetables and perfect for lunch or dinner. This recipe is also ideal for meal prep.
Ingredients
- 250 g brown rice
- 1 red onion diced
- 4 cloves of garlic chopped
- 2 small carrots sliced
- 1 red bell pepper sliced
- 1 zucchini halved and sliced
- 200 g green beans cut into bite-sized pieces
- 2 spring onions finely sliced
- 2 tsp paprika powder
- 2 tsp yellow curry powder
- 3 tbsp peanut butter
- 1 tbsp coconut aminos
- 400 g coconut milk
Toppings
- toasted peanuts or cashews
- fresh coriander
- sesame seeds
- chili flakes
- lime
Instructions
- Sauté onions and garlic in a little bit of water or oil for 1-2 minutes. Add paprika powder and yellow curry powder. Then add the carrots, zucchini, green beans and red bell pepper and sauté for another 5 minutes.
- Add coconut aminos, peanut butter and coconut milk and stir to combine. Put a lid on the pan and let the curry simmer on medium heat for 25 minutes until the curry is nice and creamy and the vegetables are soft.
- Meanwhile, cook the rice according to package instructions.
- Divide the rice and peanut curry into bowls and garnish with chopped spring onion, cilantro, sesame seeds, chili flakes or toasted peanuts. Serve with lime wedges on the side.
Notes
Vegetable Variations: You can use any vegetables you enjoy or currently have in the fridge.
Meal Prep: This curry is amazing for meal prep. Keep in an airtight container for up to 4 days in the fridge.