Red Curry Peanut Sauce + Vegetable Stir Fry (gluten-free + vegetarian with vegan option)

by Beth @ Tasty Yummies

Red Curry Peanut Sauce

I have made a version of this sauce a couple times now, once a few weeks ago when I served delicious Thai inspired meatballs to dip into it, I have tossed it with rice noodles for a quick and flavorful meal and this time I made it specifically for a stir fry. This sauce is so full of flavor and very simple to make. It is naturally gluten-free and vegetarian, easily made vegan by skipping the fish sauce and adding in gluten-free soy sauce instead.

In a stir fry that is jam packed with your favorite vegetables, it is perfection. I love how robust the flavors of red curry is, there is a strong taste of lemongrass and chiles with a hint of ginger. If you have never tried it, you need to. It has a bit of heat to it, but it isn’t too strong, if you don’t like spicy, start with just a tablespoon of curry paste in the sauce and go from there. I always go with 2-3 tablespoons myself, since we both love spicy food.

I included my recipe for this particular stir fry, to give you an idea on how to serve it, but the vegetables can really be whatever you want them to be. I happened to pick up a beautiful large head of napa cabbage since I had been craving something like that, but you could also use bok choy, broccoli, carrots, snow peas, etc. Make it to your liking and have fun with it. I just wish I had a bit more color in my vegetables, but I used the red bell pepper I had meant to use for this in another recipe earlier in the week, so I used the yellow instead. As you can see in the photo below, the peppers, cabbage and noodles all blend together in color, but I can promise that the flavors are all distinct and complimentary of each other. I just have this funny thing about having tons of colors in my stir fries, must be a graphic designer thing. It is one of my favorite things about them.

What are your favorite vegetables to use in a stir fry?

Since I always end up making more sauce than what I need, I store it in a glass mason jar with a tight lid for up to a week. This sauce make a great dipping sauce or could be served over steamed broccoli, rice or rice noodles for a quick and easy bite.


Red Curry Peanut Stir Fry

{ 5 comments… read them below or add one }

1 Beth February 27, 2012 at 7:31 pm

Your stir-fry looks delicious!


2 Ashlae February 29, 2012 at 9:40 pm

Your stir fry looks so delicious. And I love adding snow peas to mine – they give the stir fry a perfect crunch!


3 Janelle (Gluten Freely Frugal) March 4, 2012 at 10:48 am

Thanks so much for linking this recipe to Allergy-Free Wednesday! Those mushrooms look especially yummy! Hope you’ll join us this coming Wednesday as well with another great recipe!


4 Liz May 21, 2013 at 10:39 am

I had been craving Thai this week, and looking for gluten-free recipes. I tried this last night, and it was delicious. I skipped the mushrooms and added asparagus and water chestnuts. I love that I still have a cup of the sauce in my fridge for a quick meal during the week. I’m sure we’ll be having this again in the future.


5 tastyyummies May 21, 2013 at 11:36 am

I am so glad you enjoyed this Liz, I love simple stir fries like this. Such a great way to eat TONS of veggies. Thanks for reading!


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