Thai Peanut Coconut Milk Curried Vegetables

Vegan Thai Peanut Coconut Milk Curried Vegetables

One of my all time favorite healthy Thai inspired dishes. I say inspired because this recipe is probably not something you would get served at a traditional Thai restaurant, but still the flavors are there. If you have not tried black rice you really need to go get it now! Personally I find it too chewy to simply eat alone, so you can do like me and make a mixture of brown jasmine/basmati rice and the black rice. The black rice has a lot more nutrients than brown rice, and I think it both looks and tastes a lot better.

This entire recipe makes enough to 3 people, so if you are expecting a larger company you can easily double it and lightly brown the veggies in a pan and add it in a pot along with the sauce. Do not be afraid of changing the vegetables used, you can use zucchini, cauliflower etc. I use whatever I have at hand, which in this case is what I have written in the recipe.


  • 3 carrots
  • 1 yellow onion
  • 3 mushrooms
  • 1/2 broccoli
  • 1 small red pepper
  • 1 chili, stemmed and seeded
  • 3 tbsp all natural peanut butter
  • 1 tbsp organic thai red curry paste (more if you want it spicier)
  • 400g light coconut milk (check that is is not added fructose/sugar) *Lighter option below.
  • A mix of black glutinous rice and brown jasmine rice


  • Start by combining one part rice with two parts water in a pot and turn the heat on. This should be allowed to boil until all the water is absorbed, usually about 20 minutes, depending on what rice you use.
  • Chop up all the vegetables and put them in a heated pan until lightly brown. In a separate bowl stir together coconut milk and the curry paste, and add into the saucepan along with the peanut butter. This should simmer until the carrots are tender, and if you let it sit too long you might need to add a bit of water to prevent the sauce from evaporating. Serve with the (black) rice, salad and a pinch of Maldon salt.

*As a lighter variation you can use 200g light coconut milk and 200g soy milk (or other plant-based milk), you will not taste much of a difference and lower the fat content drastically.

As a variation you can use less vegetables and add hydrated TVP mince to get more protein in. Hope this was helpful and let me know how it went!


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