Enter your email & I’ll send it to your inbox. Plus, get great new recipes from me every week! By submitting this form, you consent to receive emails from Minstry of Curry This is a very old recipe, and the earliest records of it date back to 1890 when it was called Phanaeng. Today, you will find it all over Thailand in street market stalls and served with a bowl of sticky rice. It has such a powerful flavor that people eat this dish very slowly, relishing each bite and allowing their taste buds to recover between spoonfuls. If you want yours to be milder, just use less curry paste in your recipe and if you like chicken check out my recipe for Panang Curry with Chicken. How is Panang curry different than red curry? Panang curry contains ground peanuts - neither red curry nor green curry has that. It also has a sweet flavor than red curry and isn’t nearly as spicy.
Vegan Thai Curry Paste
I love the Maseri brand curry paste since it does not have any fish ingredients in it and it is packed with authentic flavors. If you eat a plant-based diet, use this curry paste. Plus, it makes this recipe super easy and authentic-tasting without having to locate hard-to-find ingredients like kaffir lime or galangal.
Garlic - freshly chopped garlic adds flavor and aroma to the curry Yellow onion - adds sweetness and crunch to the curry Peppers - I prefer red and orange bell pepper but you can use any color peppers Panang Curry Paste - love Maesri brand. Add more or less to taste Coconut Milk - unsweetened coconut milk. You can use full fat for a creamy curry or reduced fat for a lighter option Extra Firm Tofu - baked or air fried adds satisfying texture and proteins Peanut Butter - adds nutty flavors and makes the curry creamy Soy Sauce - Use Tamari for a gluten-free option Thai Basil (or basil or cilantro) - Thai basil adds an authentic taste and is available in Asian grocery stores. You can also use regular basil or cilantro instead for garnish.
Tips
This recipe calls for some ingredients that you will only find in Asian grocery stores. For example, you will need Thai basil, which is easily found there. Trust me, Thai basil has a different flavor than Western basil that grows here, so I suggest using it. However, if you can’t find Thai basil, garnish with cilantro or regular basil. Both will work in a pinch.
Variations
Authentic Panang curry is made with some type of meat - often either beef or chicken - that is simmered in coconut milk, palm sugar, fish sauce, and kaffir lime leaves. The result is a curry that lights up your taste buds. I changed it a bit and made it vegan. Instead of meat, I added extra firm tofu that I either bake or stir-fry. I also use vegan curry paste (it doesn’t have fish sauce or shrimp in it). To keep it gluten-free, instead of soy sauce, use tamari.
title: “Vegan Panang Curry With Tofu Vegetables” ShowToc: true date: “2024-10-17” author: “Edith Wallace”
I had never eaten Thai food growing up in India. But when I came to the US, the closest food that I could find to the Indian food taste was Thai food. Thai curries became my favorite instantly – panang curry, red curry, or green curry with perfect jasmine rice. After some years of eating Thai food only in restaurants, I discovered how quick and easy they were to make at home. It is basically a quick one-pot meal. My version of Thai Panang Curry is vegetarian. It is healthy, as it is loaded with veggies & tofu. You guys…this is a satisfying, easy weeknight meal. And the best part it takes less than 30 minutes to make this curry and have an exotic meal at home.
Watch How to Make Vegan Panang Curry with Tofu & Vegetables
What is Panang Curry?
Panang Curry (also spelled Phanaeng) is a rich, creamy curry that has both sweet and spicy flavors, with the addition of peanuts and coconut milk. This curry has wonderful, bold flavors that tickle your taste buds. Panang curry comes from Thailand, from the island of Penang. This is one of the popular curries similar to red curry. Typically Panang curry is made with meat – pork, beef, or chicken – cooked with the Panang paste, coconut milk, fish sauce, kaffir lime leaves, and basil leaves. However, here I am sharing a vegan version made with firm tofu and lots of colorful vegetables. Use a vegan curry paste, along with soy sauce (Tamari for gluten-free).
Panang Curry Paste
This paste is vegan and gluten-free. Most of the other Thai curry pastes contain shrimp. So if you are a vegetarian, I suggest to always check the ingredients. Another vegetarian option is Aroy-D brand curry paste. To amp up the flavor even more when using store-bought curry paste, you can sauté some ginger and garlic in oil along with the paste. Of course, if you like, you can make curry paste at home too. It has lots of wonderful ingredients such as red chili peppers, galangal, lemongrass, Kaffir Lime, shallots, coriander, garlic, peanuts, and more.
Ingredients
This recipe has basic ingredients that you will need for most Thai curries. I would suggest making a trip to the Asian grocery store in your area to them.
Panang Curry Paste
Coconut Milk: Use a brand with thick coconut milk, such as Chakoh.
Peanut Butter: Use smooth peanut butter in this recipe. It gives the perfect peanut taste to the curry. I added 1 tablespoon, but peanut lovers, feel free to increase it to 2 tablespoons.
Brown Sugar: This helps to balance the flavors of this spicy curry.
Soy Sauce or Tamari: This replaces the fish sauce the authentic recipe calls for. Use Tamari to keep the recipe gluten-free.
Crush the leaves a little to release their juices. These leaves have a hard membrane, so you can remove them after cooking or eating around them.
If you can’t find kaffir lime leaves, use extra lime zest and juice.
Thai Basil Leaves: I love to garnish the curry with lots of Thai Basil Leaves. If you don’t have them, use regular basil leaves or cilantro.
Tofu: Use extra firm tofu in this curry. Press the tofu to remove any extra water, then dab with a paper towel and cut into pieces. You can use the tofu as is or lightly saute, bake, or air fry it.
Bell Pepper: I love to add colorful bell peppers to this curry. They make it look so pretty.
Broccoli, Zucchini, or other quick-cooking veggies: You can add any quick-cooking veggies of choice to this curry. I added broccoli and zucchini. Some other options are – mushrooms, green beans, baby corn, and snap peas. If you add carrots, cook them a little before adding other veggies.
Lime: A little lime juice at the end really does wonders for the complex flavors in this curry.
How to Make?
Press the tofu to remove excess water. Cut it into pieces and keep it aside. If you prefer, you can bake or air fryer it. Heat a large pot in sauté mode. Add oil, and then add the panang curry paste. Mix well. Add ½ a can of coconut milk. Stir well so the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, and soy sauce and stir well.
Add the red bell pepper, green bell pepper, broccoli, zucchini, and Thai lime leaves. Bring to a complete boil and cook for 2-3 minutes until the vegetables are slightly tender. Add the tofu pieces and half of the Thai Basil leaves and cook for another 3-4 minutes. Add lime juice. Taste and add salt if needed. Garnish with the remaining basil leaves and crushed peanuts. Panang Curry is ready to be enjoyed over jasmine rice.
Serve this delicious panang curry with jasmine rice. I like to make jasmine rice in an instant pot.
Can I make Panang Curry in the Instant Pot?
You can make this Panang Curry in the instant pot too. I recommend only using the sauté setting in the instant pot and not pressure cooking this curry.
Pro-Tips
Spicy? Start with lesser panang curry paste, 2-3 tablespoons, and add more based on your spice preference. Rice: While you are cooking the curry, don’t forget to first also put the jasmine rice to cook. You can also serve Thai tofu curry with quinoa or brown rice. Basil: Garnish with lots of Thai Basil Leaves. Consistency: This curry gets thicker as it cools. Add 1/2 to 1 cup water or broth to get a thinner consistency.
Common Questions
Check out other Thai recipes you will love:
Vegan Thai Green Curry Panang Curry with Chicken Thai Pumpkin Red Curry Garlic Noodles Coconut Rice Easy Vegan Sushi for Beginners Tofu Broccoli Stir Fry
