Peanut Curry

What you will need for 4-5 servings:


  • 300-400 g jasmine rice
  • 3 zucchini (approx. 500 g)
  • 2 bell peppers (approx. 300 g)
  • 250 g mushrooms
  • 1 onion
  • 1 thumb-sized piece of ginger
  • 1 clove of garlic
  • 2 cans of chickpeas (approx. 450 g)
  • 3 tablespoons canola oil
  • 2 tsp. green curry paste
  • 1 can of coconut milk
  • 300 ml water
  • 2 tbsp. peanut butter
  • 2 tbsp. soy sauce 
  • 2 tbsp. sugar
  • approx. 1 tsp. salt


Step 1- Cook the rice

  • Take out the amount of rice and then put it into the pot.
  • Rinse the rice with clear water until the water is no longer milky, but clear.
  • Either you have a rice cooker: prepare the rice in it (add about 1.5 times the amount of water to the rice) and then press the button.
  • Or you have to cook the rice in the pot: Put the rice in a pot with the water (about 1.5 times the amount of water to the rice) and bring to a boil. Then stir once and turn the temperature to low and let it steam for at least 20 minutes.

Step 2- Preparations

  • Drain the chickpeas in a colander.
  • Wash the peppers, zucchini and mushrooms and cut them into bite-sized pieces. 
  • Peel and finely dice the onion.
  • Peel and finely grate garlic and ginger as well.

Step 3- Sauté the vegetables

  • Put 2 tablespoons of oil in the wok (or a large frying pan) and let it heat for a bit.
  • Now add the onion and sauté until it is translucent.
  • Add the bell bell pepper and sauté briefly. Immediately after, add the zucchini and sauté for 1-2 minutes (the vegetables should still have bite).
  • Set aside the sautéed vegetables for a short time.

Step 4- The curry sauce

  • Heat 1 tbsp canola oil in the now empty wok.
  • Add 2 tsp curry paste, ginger and garlic, sauté briefly (max. 30 sec.) and deglaze with 400 ml coconut milk.
  • Now add 300 ml water and 2 tbsp peanut butter and stir well once.
  • Immediately after, add the drained chickpeas and mushrooms, bring to a boil once and add the pre-cooked vegetables.
  • Finally, add 2 tablespoons each of soy sauce and sugar and season with about 1 teaspoon of salt.
  • Now you can serve your green peanut curry with the rice.


 Enjoy your meal!