Peanut Butter Curry | Vegan Thai Peanut Curry | Easy Thai Peanut Sauce

Start by making the peanut butter curry sauce.

In a bowl, add 1/4 cup of peanut butter.

Add 2 tablespoons of soy sauce to the bowl.

Add 2 tablespoons of chili garlic sauce.

Add 1 tablespoon of sesame oil.

Add 1 tablespoon of rice vinegar.

Add 1 teaspoon of lemon juice (eyeball it).

Add 1 teaspoon of spicy chili powder or cayenne pepper.

Add 1 tablespoon of sugar (white sugar for vegan option).

Add 1 teaspoon of ginger powder (eyeball it).

Mix all the ingredients together.

Add a little water to adjust the thickness of the sauce as preferred.

Refrigerate the peanut butter sauce for 3-4 days if not using immediately.

For the curry, heat 1 tablespoon of coconut oil in a pan.

Add minced garlic to the pan and sauté until slightly browned.

Add chopped onions and bell peppers to the pan.

Add salt (about 1/2 teaspoon) for the vegetables.

Sauté the vegetables until they are soft but still have some bite.

Add cubed tofu gently to the pan and stir carefully to avoid breaking the tofu.

Let the mixture cook for another 1-2 minutes.

Add the prepared peanut butter sauce to the pan.

Add a little turmeric powder (optional) for color.

Add the rest of the coconut cream to the pan.

Cook on low flame until the mixture thickens (about 6-8 minutes).

Turn off the stove when the curry is thick and deep orange in color.

Equipment Needed

Spice Level:

Dietary