One-Pot Thai Peanut Stir Fry

This Thai Peanut Stir-Fry comes together in just 30-minutes and is made in one-pot, making clean up a breeze! (vegan, gluten-free)

I like to think of this Thai Peanut Stir-Fry as a warm weather version of my Thai Peanut Curry. It’s a bit lighter, thanks to the omission of coconut milk, and less brothy, making it feel less like a soup or a stew.

However, it still features the same crave-worthy combination of Thai curry paste and creamy peanut butter. Plus it comes together in just 30-minutes and gets cooked in one-pot, making clean up a breeze. Who’s ready to eat?!

Thai Peanut Stir Fry Ingredients

For the Sauce

• Peanut Butter– Try to stick with all-natural peanut butter. The only ingredients should be peanuts and salt. Both crunchy or creamy peanut butter will work.
• Red Curry Paste- Thai Kitchen is my go-to red curry paste as it’s easy to find and generally pretty mild in spice level.
• Soy Sauce- Use Tamari to keep it gluten-free or coconut aminos for a soy-free alternative.
• Rice Wine Vinegar- Essential for the acidic component of the sauce. Can also use lime juice in a pinch.
• Honey- Feel free to sub maple syrup or agave for vegan version.
• Garlic + Ginger- Fresh garlic and ginger is best but you can use garlic powder and ground ginger as a substitute.
• Toasted Sesame Oil- Adds a light nutty flavor. A little goes a long way, trust me!

For the Stir-Fry

• Neutral Flavored Oil– For sautéing the onion. I use extra virgin olive oil as it’s what I always have on hand. Avocado oil is also a good option.
• Onion or Shallot- Finely chopped onion (or shallot) make up the base of the stir fry.
• Preferred Vegetable Blend- To save time, you can use a frozen stir fry blend. Otherwise feel free to use whatever vegetables you prefer. My version uses carrot, red bell pepper, broccoli and cauliflower. Cooking time may vary depending on what vegetables you choose.
• Cooked Rice– Brown or white rice both work. Using microwaveable rice or cooking the rice in advance helps this meal come together in just 30-minutes.

How to Make Thai Peanut Stir-Fry

1. Whisk together ingredients for the sauce.
2. Sauté onion in oil. Add carrot with splash of water. Cover and steam 3-5 minutes.
3. Add bell pepper, sauté for another 3 minutes.
4. Add broccoli and cauliflower with another splash of water. Cover and steam 5-7 minutes, or just until tender. Keep a close eye here and be careful not to overcook!
5. Pour in sauce and stir until evenly coated. Remove from heat.
6. Serve warm with cooked rice, chopped, peanuts, cilantro, lime and protein (if desired).

Serving Suggestions

• Chopped Peanuts- Ideal for a crunchy texture but optional.
• Fresh Cilantro- Adds a fresh herby flavor but again, optional.
• Lime Juice- Only essential if you need to sub the vinegar. But I like to add a spritz to finish the dish.
• Cubed Tofu- For extra protein. My peanut tempeh also pairs beautifully here.

More Healthy One-Pot Meal Ideas

• One-Pot Garlicky Chard with Chickpeas
• One-Pot Coconut Mung Bean Stew
• One-Pot Golden Lentil Curry
• One-Pot Red Lentil Sweet Potato Stew
• One-Pot African Peanut Stew
• Hearty Lentil Stew
• Quick and Easy Chana Masala

Print Recipe

5 from 1 vote

One-Pot Thai Peanut Stir Fry

Comes together in just 30-minutes and is made in one-pot, making clean up a breeze! (vegan, gluten-free)

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 4

Ingredients

US Customary - Metric

For the Thai Peanut Sauce

• 6 tablespoons all-natural peanut butter, creamy or crunchy
• 4 tablespoons red curry paste
• 3 tablespoons reduced-sodium tamari, or soy sauce/coconut aminos
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey, or pure maple syrup/agave nectar
• 1 garlic clove, minced (or 1 teaspoon garlic powder)
• 2 teaspoons grated ginger, or ¼ teaspoon ground ginger
• 1 teaspoon sesame oil

For the Stir-Fry

• 1 tablespoon extra virgin olive oil
• ½ cup finely chopped onion or shallot , 1 small onion
• ¾ cup chopped carrots, about 3 medium carrots
• 1 red bell pepper , cored and finely chopped
• 1 cup chopped cauliflower florets
• 1 cup chopped broccoli florets

For Serving

• 2 cups cooked rice
• chopped peanuts, fresh cilantro and lime, cubed tofu (or desired protein)

Instructions

Prepare the Sauce

• In a bowl or large liquid measuring cup, combine the peanut butter, curry paste, tamari, rice wine vinegar, honey, garlic ginger, and sesame oil. Whisk until smooth. Add 1-2 tablespoons of water, as needed, to thin. The consistency should be somewhat thick, but pourable.

Prepare the Stir Fry

• In a large pot or skillet, warm the oil over medium heat. Add the onion (or shallot) and cook for 2-3 minutes, until translucent.
• To the pot, add the carrot with a splash of water. Cover with a lid and allow to steam for about 3 minutes. Remove lid, add the bell pepper and continue to cook, while stirring, for 3 minutes more.
• Add the broccoli and cauliflower to the pot with another splash of water. Cover and allow to steam for about 5-7 minutes, just until tender. Keep a close eye as the broccoli is easy to overcook!
• Lastly, pour in the peanut sauce and stir to combine. Serve warm cooked rice, crushed peanuts, cilantro/lime and desired protein. Enjoy!

Notes

Nutrition Facts are for 1 serving (or 1/4th of the recipe) including cooked rice. Garnishes or added protein are not included. The nutrition facts are an estimate and may vary depending on specific ingredients you choose. 

Nutrition

Calories: 353kcal, Carbohydrates: 44g, Protein: 13g, Fat: 17g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 895mg, Potassium: 578mg, Fiber: 6g, Sugar: 10g, Vitamin A: 7441IU, Vitamin C: 74mg, Calcium: 89mg, Iron: 2mg

Course: dinner, lunch

Cuisine: thai

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!