Last Minute Dinner Sorted: Cook Tofu and Peanut Thai Curry Tonight

Thai style curry with tofu and peanuts.

Todd Eyre/New Zealand Home and Garden

Thai style curry with tofu and peanuts.

A small food processor is a great kitchen item. It’s a great way to chop, mince or grind everything from vegetables, nuts and herbs to chocolate. Dips, pestos, salsas, smoothies and soups are a cinch with a processor, just like pies.

(Of course, you can also do all of this in a large processor, but the smaller models are cheaper – you can get some change from $100 at several New Zealand retailers – take up less space and are more easy to clean.)

In this recipe, a food processor is your ticket to a simple homemade curry paste, which you’ll find is much cheaper per serving than buying in a jar.

Don’t feel married to the out of season vegetables listed in the curry. Just about any vegetable you throw on it will work fine; I recommend brightly colored ones like carrots, broccoli, or butternut squash.

Thai curry with tofu and peanuts

For 4 people


2 garlic cloves, minced

1 small onion, chopped

2 long red chillies, seeded and chopped

4 cm fresh ginger, peeled and chopped

Peanut or sunflower oil

1⁄2 cup crunchy peanut butter

2 cups liquid vegetable broth

1 large carrot, peeled and thinly sliced

1 red bell pepper, seeded and thinly sliced

200 g green beans, trimmed and halved

400ml canned coconut milk

2-3 tablespoons light soy sauce, to taste

400g firm tofu, cut into 2cm cubes

1⁄2 cup crushed roasted peanuts

2 spring onions, thinly sliced ​​and curled

sprigs of fresh cilantro

Steamed rice, for serving (optional)


Prepare the curry paste by placing the garlic, onion, chillies and ginger in a small food processor. Work to form a dough, adding a little oil if necessary.

Heat a little oil in a large saucepan or frying pan, add the curry paste and cook over medium heat for 1-2 minutes until fragrant.

Add peanut butter and broth and stir until combined. Add the carrot, pepper and beans, and simmer for 2-3 minutes to cook the vegetables. Stir in the coconut milk and 2 tablespoons soy sauce, then add the tofu and simmer for 1-2 minutes to warm through.

Taste and adjust the seasoning with a little soy sauce if necessary.

Garnish with peanuts, spring onions and cilantro, and serve with rice on the side, if desired.

No more last minute dinners

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