Save to Pinterest This Thai Peanut Kale Veggie Stew is pure comfort in a bowl. Hearty vegetables meet creamy peanut butter and coconut milk, all simmered in an aromatic broth that makes the house smell incredible. If you are looking to sneak more greens into your weeknight dinners or want a cozy meal to please a mix of eaters, this stew always delivers.
I first whipped this up on a rainy weekend when I needed to use up lingering produce. Since then, it has become my go to when I need something hearty yet fresh-tasting. Even my peanut-butter-skeptical husband went back for seconds.
Ingredients
- Coconut oil: adds the signature richness and helps vegetables caramelize use unrefined for the most flavor
- Onion: the savory foundation choose firm ones with shiny skins
- Garlic: packs aromatic punch fresh cloves give best results
- Fresh ginger: brings a warming kick select pieces that are plump with thin skin
- Carrots: sweeten the pot and add color pick ones without cracks for best texture
- Red bell pepper: their bright color and crunch shine here go for glossy skin
- Sweet potato: adds creaminess and natural sweetness look for firm tubers with unblemished skin
- Kale: loads this stew with nutrients I use curly kale but lacinato works too leaves should look deep green
- Low sodium vegetable broth: allows you to control salt level choose one you enjoy sipping
- Coconut milk: brings creaminess and subtle sweetness full fat is extra lush
- Diced tomatoes: add tangy depth go for fire roasted if possible
- Natural peanut butter: gives the dish its creamy nutty backbone choose one with peanuts and a pinch of salt only
- Soy sauce or tamari: adds umami and balance use tamari to keep it gluten free
- Maple syrup: rounds everything out pure maple makes a difference
- Ground cumin and coriander: deliver Thai-inspired warmth buy freshly ground for best flavor
- Chili flakes: provide customizable heat dial up or down to taste
- Salt and pepper: finish and bring everything together taste as you go
- Cilantro, roasted peanuts, and lime wedges: for garnish these add pops of flavor and crunch use the freshest possible
Instructions
- Prepare the Base:
- Heat coconut oil in a large pot over medium heat and add diced onion Cook by stirring for three to four minutes until onion softens and starts to turn golden This is the flavor foundation so let it sweat and get fragrant
- Sauté the Aromatics:
- Add garlic and fresh ginger Stir constantly for about one minute Your kitchen will smell amazing and you want the garlic just golden not brown
- Add the Veggies:
- Stir in sliced carrots diced red bell pepper and cubed sweet potato Cook for another three to four minutes so the edges start to soften Stir often so nothing sticks
- Toast the Spices:
- Sprinkle in ground cumin coriander and chili flakes Stir everything for at least a minute so the spices bloom and coat the vegetables Do not rush this step This makes the flavors come alive
- Pour in the Liquids:
- Add vegetable broth coconut milk diced tomatoes soy sauce and maple syrup Stir until everything is fully mixed together This brings your stew base to life and melds the flavors
- Simmer Until Tender:
- Bring the mixture to a gentle boil then lower the heat Let it simmer uncovered for about fifteen minutes or until the sweet potato is fork tender This thickens the stew while letting flavors deepen
- Whisk in the Peanut Butter:
- Add the peanut butter straight into the pot Use a whisk to dissolve it fully letting it melt into the broth for extra creaminess Stir until the stew is smooth
- Add the Greens:
- Add all the chopped kale Stir it into the stew and simmer for five to seven more minutes You want the kale soft and bright green but not mushy
- Finish and Adjust:
- Taste the stew and add salt and pepper as needed If it is too thick add a splash more broth If you want it spicier sprinkle extra chili flakes
- Serve and Garnish:
- Ladle the hot stew into bowls Garnish with lots of chopped cilantro roasted peanuts and a squeeze of lime for brightness
Save to Pinterest One of my favorite moments was making this with my son who loved whisking the peanut butter into the stew and sneaking extra bell pepper slices as we cooked Together as the kitchen filled with those Thai-inspired scents it felt like we were traveling without leaving home
Storage Tips
This stew keeps well in an airtight container in the refrigerator for up to four days The flavors deepen as it sits which I love For longer storage allow the stew to cool completely then freeze in individual portions for up to three months Thaw overnight in the fridge and reheat on the stove with a splash of water or broth to loosen if needed
Ingredient Substitutions
Swap kale for spinach or Swiss chard if those are easier to find No maple syrup Use a little brown sugar or agave instead Peanut allergy in the family Try natural almond butter or sunflower seed butter for a slightly different but still delicious flavor Out of coconut milk Use an unsweetened soy or cashew cream for creaminess
Serving Suggestions
I like to serve this stew with steamed jasmine rice for a super satisfying dinner Warm naan works great for scooping too For extra crunch top with more roasted peanuts and a few strands of finely sliced scallion If you are feeling fancy drizzle a little extra coconut milk on top right before serving
Cultural Origins
Thai food is all about balance sweet salty sour and spicy This stew was inspired by classic peanut based curries of Thailand but adapted for easy home cooking It is not a traditional dish but captures the spirit and warmth of those comforting flavors
Seasonal Adaptations
In the summer swap sweet potato for zucchini and toss in fresh corn During fall use butternut squash and add a pinch of cinnamon In spring try tender collard greens and extra carrots Sometimes I use local produce from our farmers& market and the stew always adapts to the season
Success Stories
Friends have made this on camping trips and raved about how easy it is over a camp stove My sister preps it for new moms because it reheats so beautifully with no fuss More than a few readers have told me it tempted even the veggie skeptics at their tables
Freezer Meal Conversion
Let the stew cool fully before portioning into air tight containers Label with the date and freeze When you are ready to eat thaw in the fridge and gently reheat on the stove Stir well as peanut butter based stews can thicken in the freezer Sometimes I prep double just for this reason
Save to Pinterest This nourishing stew makes weeknight meals easier and tastier If you love bold flavors and crave comfort this Thai Peanut Kale Veggie Stew deserves a spot on your table
Recipe FAQs
- → What makes this stew creamy?
The combination of coconut milk and natural peanut butter creates a rich, velvety texture and deep flavor.
- → Can I use other greens instead of kale?
Yes, spinach or Swiss chard will work well as swaps; simply adjust the simmering time for tenderness.
- → How can I add more protein?
Stir in cooked chickpeas or tofu during the last few minutes of simmering for a protein boost.
- → Is this stew suitable for a gluten-free diet?
It can be gluten-free if you use tamari instead of soy sauce and verify ingredient labels.
- → How spicy is it?
Chili flakes add gentle heat, but the level is easily adjusted to your preference or omitted entirely.
- → What garnishes work best?
Chopped cilantro, roasted peanuts, and a squeeze of lime brighten the flavors and add fresh contrast.