Thai Vegetable Curry in Spicy Peanut Sauce



  • 1 c. vegetable broth
  • 1/2 c. peanut butter
  • 3 Tbsp. lemon juice
  • 3 Tbsp. apple juice concentrate
  • 1+1/2 tsp. curry powder
  • 1/4 tsp. cayenne pepper
  • 1/4 tsp. salt
  • 1 Tbsp. cornstarch
  • 1 Tbsp. cold vegetable broth


  • 1 c. vegetable broth
  • 4 cloves garlic, minced
  • 1 medium onion, diced
  • 3 c. mushrooms, sliced
  • 2 c. broccoli florets
  • 2 c. cauliflower florets
  • 1/2 carrots, sliced
  • 1/2 tsp. salt
  • 1/2 tsp. crushed red pepper flakes, or to taste
  • cayenne pepper to taste
  • 1/2 c. lite coconut milk, more if needed
  • 1/4 c. whole salted peanuts


  1. In a medium saucepan, heat vegetable broth and peanut butter and cook until smooth. Whisk in the apple juice concentrate, lemon juice, curry powder, cayenne pepper, and salt. Mix together cornstarch and cold vegetable broth and add to mixture. Set aside.
  2. In a large skillet or wok, heat vegetable broth until it starts to simmer. Add the garlic, onion, vegetables, and seasonings. Stir-fry until tender-crisp. Add peanut sauce and stir well. Add coconut milk, enough to make a nice sauce, add peanuts and mix well. Serve hot over brown rice.
Browse Cook(s): Brenda Walsh Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.