Peanut Curry Dinner Recipe

Prepare ingredients

Press and cube the tofu (if using) and set aside. Slice the red pepper, thinly slice the carrot, trim and halve the green beans, mince garlic and grate ginger, and finely chop the white part of the lemongrass. Measure out onion (about 1 cup chopped).

Heat 2 tablespoons vegetable oil in a large wide skillet or Dutch oven over medium heat until shimmering.

Add the chopped onion and sauté, stirring occasionally, until translucent and beginning to soften, about 5–6 minutes.

Add the minced garlic, grated ginger, and chopped lemongrass. Cook, stirring frequently, until fragrant, about 1 minute.

Reduce heat to medium-low and add ground coriander, ground cumin, turmeric, curry powder, red pepper flakes (if using), salt, and black pepper to the aromatics. Toast the spices for 30–45 seconds, stirring constantly to prevent burning, until aromatic.

Stir in 3/4 cup creamy peanut butter until it melts into the aromatics and spices, forming a paste. If the peanut butter is very stiff, warm it briefly before adding.

Slowly whisk in 3 cups vegetable broth a little at a time to incorporate the peanut paste and prevent lumps, then add 1 cup coconut milk. Bring mixture to a gentle simmer over medium heat.

Add 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, and 1 tablespoon brown sugar. Taste and adjust seasoning, adding more salt, lime, or soy sauce as needed.

If the sauce is too thick, add up to 1/2 cup additional broth to reach a smooth, saucy consistency.

If using tofu: toss the cubed, pressed tofu lightly with a pinch of salt and 1 teaspoon oil, and pan-fry in a separate skillet over medium-high heat until golden on at least two sides, about 6–8 minutes. Remove and set aside. (If using chicken: sauté diced chicken in 1 tablespoon oil until cooked through, about 6–8 minutes, then set aside.)

Add the sliced red pepper, carrots, and green beans to the simmering peanut curry sauce. Simmer gently, partially covered, until vegetables are tender-crisp, about 6–8 minutes.

Stir in the cooked tofu or chicken and cook for another 2–3 minutes to heat through and allow flavors to meld.

Fold in 3 cups baby spinach (or 3 cups chopped kale) and cook until just wilted, about 1–2 minutes.

Taste the curry and adjust final seasoning: more lime for brightness, more salt/soy for umami, or a pinch of brown sugar for balance.

Serve the peanut curry over cooked jasmine rice or quinoa (about 1 cup per serving). Top each bowl with 1 tablespoon chopped roasted peanuts, a sprinkling of chopped cilantro (about 1 tablespoon), and sliced scallions.

Add a lime wedge to each bowl for extra acidity on the side.

Leftovers: cool to room temperature, store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove with a splash of water or broth to loosen the sauce.