Skinny Red Peanut Curry

5 from 1 vote

Healthy, lightened up red curry recipe packed with peanuts and coconut flavor. Easy to make and perfect for meal prep or a quick weeknight dinner.

Prep Time10 mins

Total Time30 mins

Course: Dinner, Main Course, Meal Prep

Cuisine: Indian, Thai

Keyword: chicken curry, coconut curry, Curry, curry recipe, healthy curry, peanut curry, Red curry, red curry recipe, red peanut curry, shrimp curry, skinny curry, skinny girl curry, thai curry recipe, vegan curry

Servings:

Calories: 198kcal

Equipment

Large wok

Ingredients

1 can light coconut milk could use 2 cans instead of 2 cups water in the recipe
2 cups water
1/4 cup natural peanut butter 4 tbsps or 66 grams
1/4 cup red curry paste 4 tbsp or 60 grams, I like the Thai Kitchen brand
1 tbsp olive oil could use avocado or coconut oil
2 tbsp soy sauce or coconut aminos
3 tsp curry powder
1 tsp cumin
1 tsp ginger dried or fresh
1 tsp minced garlic
2 tbsp sriracha hot sauce omit if you do not like spice
1 white onion
Veggies of choice fresh or frozen bok choy, broccoli, cauliflower, sliced carrots, edamame, bell pepper
Protein of choice shrimp, tofu, chicken (thawed)
Grain or pasta of choice basmati rice, pasta, rice noodles, cauliflower rice
Peanuts and seaseme seeds optional for toppings
Salt to taste

Instructions

Chop all of our vegtables and set aside, keeping the onion separate.
Begin preparing grain or pasta of choice according to package instruction. If you are using cauliflower rice, you can add it to the wok when you add your vegetables.
Begin preparing your protein of choice. If already cooked, or using tofu, you can omit this step.
On medium heat, add a tbsp of olive oil to the wok and let heat up for one minute. Slowly add your onion and cook until they become translucent (about 5 minutes).
Add in the curry powder and red curry paste and mix well.
Pour in a can of coconut milk and 2 cups of water (or another can of coconut milk) and stir.
Add in peanut butter, soy sauce, cumin, ginger, garlic, sriracha and salt. Mix until well combined.
Reduce heat to a simmer and slowly add in your remaining chopped vegetables. If using cauliflower rice, you could add now.
Cover and simmer for 10-20 minutes, or until the vegetables are fully cooked.
Once the vegetables are fully cooked, add in your cooked protein or tofu and simmer for a few more minutes.
To serve, add your grain or pasta of choice to the bottom and top with the red peanut curry. Add unshelled peanuts, hot sauce and/or sesame seeds to the top, if you'd like, and enjoy!

Notes

Store in an airtight container for up to a week.

Nutrition Facts

Skinny Red Peanut Curry

Amount Per Serving (5 servings)

Calories 198 Calories from Fat 144

% Daily Value*

Fat 16g25%
Saturated Fat 7g44%
Sodium 670mg29%
Potassium 168mg5%
Carbohydrates 10g3%
Fiber 2g8%
Sugar 3g3%
Protein 5g10%

Vitamin A 1889IU38%
Vitamin C 7mg8%
Calcium 43mg4%
Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

*Note nutrition does not include protein, grain or vegetables of choice

Nutrition