Thai Panang Curry

This Thai Panang curry recipe balances the creamy flavors of coconut milk with the zest of fresh herbs and spices. It combines umami-rich Panang curry paste with the sweet and savory notes of peanut butter and soy sauce, creating a vibrant yet comforting lunch or dinner!

Why You'll Love This Recipe

• Rich & Flavorful: Every spoonful of this curry offers a burst of authentic Thai flavors.
• Customizable: Easily adjust the spice level or swap out proteins and vegetables to suit your taste preferences.
• Quick to Make: This Thai Panang curry is perfect for a quick yet satisfying weeknight dinner.

What is Thai Panang Curry?

If you’re stuck on what to make for dinner tonight, this Thai Panang curry is a must-try! It’s prepared in one pot and ready in under 30 minutes, making it an ideal choice for a fuss-free yet restaurant-quality weeknight dinner.

It has the perfect balance of spicy, sweet, and savory components, all bathed in a rich and creamy coconut milk base.

Made with homemade panang curry paste and peanut butter, it’s packed with vibrant, rich, and subtly nutty elements. Serve it with steamed rice and fresh garnishes for a well-balanced meal!

Ingredients & Substitutions

• Panang Curry Paste: I use homemade Panang curry paste, but store-bought paste is more convenient. Feel free to adjust the amount to taste or use green or red curry paste for a variation.
• Avocado Oil: I use avocado oil for a neutral flavor base, but you can swap it for coconut or olive oil if you prefer.
• Peanut Butter: Adds a creamy, nutty layer to the curry. Use natural peanut butter for the best results. Almond or cashew butter also works as an alternative.
• Aromatics: The aromatic trio of onion, garlic, and serrano peppers builds layers of flavor in the base of the curry. Adjust the serrano pepper according to your spice tolerance.
• Coconut Milk: Gives the curry its creamy consistency. Use full-fat canned coconut milk for the creamiest broth. Or, try lite coconut milk for a lighter, thinner version.
• Liquid Seasonings: I use soy sauce, maple syrup, and rice vinegar to balance the savory with sweet and sour notes. Tamari can replace soy sauce as a gluten-free option.
• Lemon Juice: Adds a fresh, citrusy accent. Lime juice works well as a substitute.
• Bell Peppers & Tofu: Add texture and protein to the dish. Feel free to include other vegetables, like broccoli or snap peas, based on what you have available.
• Basil Leaves: Bring freshness to the curry. Use Thai basil leaves for the most authentic flavor, or add spinach in a pinch.

How to Make Thai Panang Curry

• Step 1: Heat the oil in a pan or wok over medium. Add the onions, serrano pepper, garlic, and Panang curry paste, stirring until fragrant.

• Step 2: Transfer the sautéed onions, serrano peppers and curry paste into a blender along with coconut milk, peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and salt. Blend till all smooth and combined.

• Step 3: Pour the panang curry broth back into the wok or pan on medium heat. Toss in the bell peppers, tofu cubes, and let them cook on medium low heat till peppers become tender, but slightly crispy!

• Step 4: Next add the basil leaves and simmer for another 3 minutes on low heat.

• Step 5: Remove the pan from the heat and ladle your Thai Panang curry over freshly steamed rice before serving.

What to serve with Thai Panang Curry

Now that you’ve crafted the perfect vegan Thai Panang curry, make it a complete meal with some of these delicious sides and garnishes:

• Basmati rice
• Brown rice
• Rice vermicelli
• Spicy cucumber salad
• Tofu or tempeh
• Chopped peanuts
• Chili garlic sauce

Storage & Reheating

If you have any leftovers, follow these simple storage and reheating tips to keep your Thai Panang curry fresh for longer:

• Fridge: Store leftover curry in an airtight container in the refrigerator for up to 3-4 days. The flavors deepen as the curry sits, making leftovers even more delicious!
• Freezer: Thai Panang curry also freezes well. Freeze it in airtight containers for up to 3 months. I recommend portioning it into single-serving containers for easier reheating.
• Reheating: Gently reheat the curry in a saucepan on the stove over medium, stirring occasionally. Add a little water or coconut milk to reach the desired consistency if the curry seems too thick.

Variations

• Spicy Panang Curry: Increase the amount of serrano peppers or add red chili flakes for extra heat.
• Keto Panang Curry: Replace maple syrup with a keto-friendly sweetener and serve the curry with cauliflower rice instead of regular rice.
• Pumpkin Panang Curry: Add cubes of kabocha squash for a seasonal variation.

Top Tips

• Quality Curry Paste: Use high-quality store-bought or homemade Panang curry paste for the best flavor.
• Heat Control: Keep the heat at medium or lower to prevent burning the curry paste.
• Simmer Gently: Let the curry simmer gently to properly meld the flavors together without boiling and burning the coconut milk.
• Add Tofu Last: To preserve its texture, add the tofu cubes towards the end of cooking.

FAQ

More Asian-Inspired Recipes

If you enjoyed this Thai Panang curry, check out these other Asian-inspired recipes:

• Tom Kha Soup: A creamy, tangy, salty, and spicy dish perfect for winter months.
• Thai Red Curry: Featuring red curry paste, coconut milk, and tender vegetables.
• Vegan Lentil Curry: A healthy, flavorful, and protein-packed weeknight dinner.
• Vegan Red Curry Pasta: A mouthwatering fusion of Italian and Thai flavors.