Coconut Peanut Curry (Under 30 Minutes!)

If you love quick, flavorful, and comforting meals, this Coconut Peanut Curry is a must-try. It’s a one-pan wonder that’s packed with depth and spice, perfect for a cozy night in.
Recipe
A dark, round bowl filled with creamy yellow curry featuring chunks of grilled eggplant, rice, and topped with chopped peanuts and cilantro. A lime wedge sits on the side of the bowl. A striped cloth napkin is partially visible on the left, set against a textured gray background.

About this recipe

This Coconut Peanut Curry is packed with deep, nutty, and slightly spicy flavors and comes together in under 30 minutes—perfect for a quick, satisfying meal. The combination of creamy peanut butter and coconut milk creates a luscious sauce that will coat beautifully roasted vegetables or proteins. This is more than a sauce than a dish; it is a sauce to have handy.

We had this for dinner today, and I served it in two ways. For my husband and son, I made a bowl with jasmine rice topped with baked tilapia and roasted cauliflower. Then, I ladled the coconut peanut curry on top and finished it with crushed peanuts and cilantro. I had mine with just the cauliflower.

Why You’ll Love This Recipe

  • Big flavors, minimal effort – A luscious peanut and coconut sauce wraps around anything it touches, creating a mouthwatering dish.
  • Perfect for busy weeknights – Ready in just 30 minutes.
  • Plant-based and versatile, it can be served over rice or with naan, baked fish, crispy tofu, or roasted vegetables.
  • Customizable—This curry is delicious with vegetables and works well with other proteins. I love it with roasted vegetables, but my kids and husband enjoy it with shredded chicken, steamed or baked fish.

Ingredient notes

  • Peanut Butter: Use natural, unsweetened peanut butter for the best flavor. If using sweetened peanut butter, adjust the maple syrup or sugar accordingly. In a pinch, you can use almond butter, or chopped almonds instead of peanuts to finish the dish.
  • Coconut Milk: Full-fat coconut milk gives the curry its creamy consistency. Light coconut milk works, too, but it will be thinner.
  • Curry Powder: Use a mild or medium curry powder, or adjust spice levels by adding more chili flakes or fresh chilies. I like Madras Curry powder or The Spice Way one.
  • Soy Sauce or Tamari: Soy sauce adds umami depth. Tamari is a great gluten-free alternative.
  • Lime Juice: A final squeeze brightens the dish and balances the richness of the coconut and peanut flavors.
  • Chili Flakes: Adjust the spice level to your preference by adding more or fewer chili flakes, or substitute with fresh chilies, red chilis, serrano, or jalapeños for extra heat.

Tips & Variations

  • Add protein: Throw in chickpeas, tofu, or even lentils to bulk it up.
  • Make it extra creamy: Stir in a spoonful of coconut cream at the end.
  • Amp the heat: Use fresh chilies or extra chili flakes for a spicier kick.
  • Roasted vegetables: For a richer taste, roast the vegetables with olive oil and salt. I like roasted eggplant, cauliflower, or butternut squash, but feel free to add what you love.

Storing & Reheating

  • Store: Keep leftovers in an airtight container in the fridge for up to 3 days.
  • Reheat: Warm in a pan over medium heat, adding a splash of water or coconut milk to loosen the sauce.
  • Freeze: This curry freezes well! Just thaw overnight in the fridge and reheat.
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A dark, round bowl filled with creamy yellow curry featuring chunks of grilled eggplant, rice, and topped with chopped peanuts and cilantro. A lime wedge sits on the side of the bowl. A striped cloth napkin is partially visible on the left, set against a textured gray background.

Coconut Peanut Curry (Under 30 Minutes!)

Alejandra Graf
If you love quick, flavorful, and comforting meals, this Coconut Peanut Curry is a must-try. It’s a one-pan wonder that’s packed with depth and spice, perfect for a cozy night in.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main
Cuisine Indian
Servings 4 servings
Calories 196 kcal

Equipment

Ingredients
  

  • 2 tbsp oil coconut or neutral oil
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece ginger grated
  • 1 tbsp curry powder
  • 1 tsp ground cumin
  • 1/2 tsp turmeric
  • 1/2 tsp chili flakes adjust to taste
  • 1 can 400ml coconut milk
  • 2 tbsp peanut butter smooth or chunky
  • 1 tbsp soy sauce or tamari
  • 1 tsp maple syrup or brown sugar
  • 1/2 cup vegetable broth or water
  • 2 teaspoons salt

For serving

  • Salt and black pepper to taste
  • Lime juice
  • Roasted vegetables
  • 1/4 cup roasted peanuts chopped (for garnish)
  • Fresh cilantro for garnish
  • Cooked jasmine rice

Instructions
 

  • In a saucer or small pot, add 2 tablespoons of oil. Sauté the onion until soft (about 5 minutes), then stir in the garlic and ginger, cooking for another minute until fragrant.
  • Stir in the curry powder, cumin, turmeric, and chili flakes, cooking for 30 seconds to release their flavors.
  • Pour in the coconut milk, then add the peanut butter, soy sauce, maple syrup, vegetable broth, and salt. Stir until the peanut butter is fully incorporated into the sauce. Let it simmer for five minutes
  • In a pasta bowl or shallow dish, serve about a cup of jasmine rice, then add your favorite roasted vegetables. Ladle the curry over the top and finish with fresh cilantro, a squeeze of lime juice, and a sprinkle of chopped peanuts.

Notes

How to Roast Cauliflower, Eggplant, or Butternut Squash

Preheat your oven to 400°F (200°C). Cut the vegetables into even-sized pieces and toss them with olive oil, salt, and pepper. Spread them on a baking sheet in a single layer and roast for 20-25 minutes, flipping halfway through, until golden brown and tender. 
Roast the vegetables separately in a quart sheet roasting pans. This way, depending on each vegetable, you can remove it or leave it longer in the oven.

How to Cook Jasmine Rice

Rinse 1 cup of jasmine rice under cold water until the water runs clear. Bring 1 ¾ cups of water to a boil in a medium saucepan, then stir in the rice. Reduce heat to low, cover, and simmer for 12-15 minutes until the water is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork before serving.

Nutrition

Serving: 1cupCalories: 196kcalCarbohydrates: 10gProtein: 6gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 0.03gSodium: 1613mgPotassium: 226mgFiber: 2gSugar: 4gVitamin A: 159IUVitamin C: 3mgCalcium: 39mgIron: 1mg
Keyword curry, sauce

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.
Alejandra Graf
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