Dinner

Peanut & Coconut Curry Recipe

Name: Peanut & Coconut Curry Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Thai
Ingredients: 2 tbsp neutral-tasting oil, such as vegetable; 3 garlic cloves, crushed; 20g ginger, peeled and grated; 2 tbsp tomato purée; 3 tbsp Thai red curry paste; 400g can chickpeas, drained and rinsed; 350g roasted vegetables (such as bell peppers, carrots, zucchini, or eggplant); 400g can coconut milk; 2 tbsp peanut butter (smooth preferred); 2 tbsp soy sauce; 1 tbsp honey, plus extra to taste (optional); 200g spinach; 1 lime, juiced; 25g roasted peanuts, finely chopped; Small handful of coriander, finely chopped; Cooked white rice, to serve

ByCleo Brixton November 11, 2025November 11, 2025

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Introduction

This Peanut & Coconut Curry is a rich and comforting dish that combines the creamy sweetness of coconut milk with the earthy flavors of peanut butter and red curry paste. It’s a vibrant, easy-to-make meal perfect for a cozy dinner any night of the week.

The image shows a large white cooking pot filled with a rich orange curry. The curry has three main layers: a creamy orange sauce as the base, plenty of green spinach leaves scattered throughout, and light brown chickpeas mixed inside. There are also chunks of dark brown eggplant throughout the dish. The top is sprinkled with chopped peanuts, adding texture and light beige color. The pot is placed on a rectangular textured mat on a green surface with a half-cut lime on the side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp neutral-tasting oil, such as vegetable
3 garlic cloves, crushed
20g ginger, peeled and grated
2 tbsp tomato purée
3 tbsp Thai red curry paste
400g can chickpeas, drained and rinsed
350g roasted vegetables
400g can coconut milk
2 tbsp peanut butter (smooth is preferred)
2 tbsp soy sauce
1 tbsp honey, plus extra to taste (optional)
200g spinach
1 lime, juiced
25g roasted peanuts, finely chopped
Small handful of coriander, finely chopped
Cooked white rice, to serve

Instructions

Step 1: Heat the oil in a large frying pan over medium-high heat. Add the crushed garlic and grated ginger, and sizzle for about one minute until fragrant.
Step 2: Stir in the tomato purée and Thai red curry paste. Cook for 4 to 5 minutes, stirring occasionally, until the mixture is caramelized and fragrant.
Step 3: Add the drained chickpeas, roasted vegetables, coconut milk, peanut butter, soy sauce, and honey to the pan. Bring the mixture to a simmer.
Step 4: Let the curry bubble gently for about 10 minutes, stirring occasionally, until it thickens slightly.
Step 5: Stir in the spinach and cook for another 4 minutes, or until wilted.
Step 6: Season the curry with salt, pepper, lime juice, and extra honey if desired, adjusting to your taste.
Step 7: Serve the curry topped with chopped roasted peanuts and coriander, alongside cooked white rice.

Tips & Variations

Use crunchy peanut butter if you prefer a bit of texture in your curry.
Substitute roasted vegetables with seasonal veggies like sweet potatoes, bell peppers, or zucchini.
For a spicier curry, add extra Thai red curry paste or a pinch of chili flakes.
Swap soy sauce for tamari or coconut aminos to make the dish gluten-free.
Add a handful of chopped cashews or almonds for extra crunch instead of peanuts.

Storage

Store the curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or coconut milk if it thickens too much. It can also be frozen for up to 1 month; thaw overnight in the fridge before reheating.

How to Serve

The image shows a white pot filled with a thick stew. The stew has a bright orange sauce base that looks creamy and smooth. Inside the sauce, there are lots of green spinach leaves spread evenly on top, along with light yellow chickpeas scattered throughout. Dark purple pieces, possibly roasted eggplant, add contrast and texture. On top, small white chunks that look like chopped peanuts are sprinkled all over. The pot is placed on a green placemat with a section of a sliced lime to the left and a small bowl of peanuts near the upper right corner, all sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this curry vegan?

Yes, simply use maple syrup or agave instead of honey to keep it vegan-friendly.

Is this curry very spicy?

This recipe has mild to moderate heat from the Thai red curry paste. You can adjust the spice level by reducing or increasing the amount of curry paste used.