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Vegan thai panang curry with tofu and vegetables in bowl with a side of white rice.

Vegan Thai Panang Curry

5 from 8 votes
Prep Time: 15 minutes
Total Time: 15 minutes
Serving Size: 2
Author Puja Verma
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DESCRIPTION

Creamy, nutty, and full of Thai flavors, this vegan Thai Panang curry is a quick 15-minute one-pot dinner. Made with coconut milk, fresh veggies, tofu, and panang curry paste, it’s customizable, cozy, and perfect for weeknights.

INGREDIENTS
  

Curry Broth

  • 3 tablespoon homemade panang curry paste or store bought version
  • 1 tablespoon avocado oil
  • 1 tablespoon peanut butter
  • ½ whole onion diced
  • 1 whole serrano pepper diced
  • 2 tablespoon garlic minced
  • 27 ounces coconut milk (canned) full fat
  • 4 tablespoon soy sauce low sodium
  • 4 tablespoon maple syrup
  • 1 tablespoon rice vinegar
  • 2 tbsp lemon juice freshly squeezed
  • 1 teaspoon salt

Vegetables & Protein

  • 1 cup red bell pepper thinly sliced
  • 1 cup green bell pepper thinly sliced
  • 1 cup yellow bell pepper thinly sliced
  • 4 cup basil leaves or spinach loosely packed
  • 1 block tofu cubes soft or medium

METHOD
 

Cook the aromatics

  • Heat oil in a medium wok or pan over medium-low heat.
  • Add diced onions, serrano pepper, garlic, and Panang curry paste.
    Note: Adjust the amount of serrano peppers to control the spice level, or de-seed the peppers before dicing them.
  • Cook for about 1 minute, stirring constantly, until the mixture is very fragrant.

Blend the Curry Broth

  • Carefully transfer the sautéed mixture from the pan into a blender.
  • Add the coconut milk, peanut butter, soy sauce, maple syrup, rice vinegar, lime juice, and salt to the blender.
  • Blend until the mixture is completely smooth.

Simmer the Curry

  • Pour the blended curry broth back into the same wok or pan.
  • Add the vegetables and tofu cubes to the broth.
  • Bring the curry to a simmer and cook for about 3 minutes until the pepper are tender-crisp.
  • Stir in the fresh basil leaves.
  • Reduce the heat to low, and let it simmer for another 2 minutes.

Serve

  • Remove the pan from the heat.
  • Serve the curry hot, spooned over a bed of steamed rice.

NOTES

  • 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.

NUTRITION

Calories: 311kcal | Carbohydrates: 47g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 3220mg | Potassium: 707mg | Fiber: 4g | Sugar: 31g | Vitamin A: 2764IU | Vitamin C: 301mg | Calcium: 92mg | Iron: 2mg
Course: Main Course
Cuisine: Asian, Thai
Keyword: how to make panang curry, panang curry thai recipe, Thai Panang Curry
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