Vegan Panang Curry

Enjoy the yummy goodness of Vegan Panang Curry! It’s made with tasty tofu, colorful veggies, and yummy spices that make every bite super tasty and fun to eat!

If you want more recipes like this? Try my Vegetable Green Curry or my Tofu & Eggplant Red Curry Stir-Fry (Pad Ped).

What is Vegan Panang Curry?

Vegan Panang Curry is a flavorful Thai dish that’s completely plant-based, meaning it doesn’t contain any meat, dairy, or other animal products. It typically consists of tender tofu, assorted colorful vegetables like bell peppers, carrots, and snow peas, all cooked in a creamy coconut milk-based sauce. The sauce is infused with aromatic spices such as red curry paste, Thai basil, kaffir lime leaves, and sometimes a hint of sweetness from palm sugar.

This dish offers a balance of savory, spicy, and creamy flavors, making it a delicious and satisfying meal for vegans and non-vegans alike.

Top Tips

• Vegan Panang Curry pairs beautifully with steamed jasmine rice or fluffy basmati rice. You can also serve it with rice noodles or quinoa for a different twist. Additionally, consider adding a side of fresh cucumber slices or a simple cucumber salad to complement the richness of the curry.
• Tofu Preparation: For extra flavor and texture, consider marinating the tofu before adding it to the curry. You can marinate it in a mixture of soy sauce, lime juice, and garlic for about 30 minutes to enhance its taste.

Variations

• Vegetable Options: While bell peppers, carrots, and snow peas are classic choices for Vegan Panang Curry, feel free to experiment with other vegetables as well. Broccoli, cauliflower, eggplant, and zucchini are all excellent additions that can add variety and color to your dish.
• Spice Level: Adjust the spice level of the curry to suit your taste preferences. If you prefer a milder curry, reduce the amount of red curry paste or omit the chili peppers altogether. For those who enjoy a spicier kick, add extra red curry paste or fresh chili peppers.
• Creaminess: The creaminess of the curry largely depends on the coconut milk used. For a richer and creamier texture, use full-fat coconut milk. If you prefer a lighter version, you can opt for light coconut milk or a combination of both.
• Garnishes: Garnish your Vegan Panang Curry with fresh herbs like cilantro or Thai basil for an extra burst of flavor and freshness. A sprinkle of chopped peanuts or cashews adds a crunchy texture and nutty taste, while a squeeze of lime juice just before serving can enhance the overall flavor profile.
• Protein Options: If tofu isn’t your preference, you can substitute it with other plant-based protein sources such as tempeh, seitan, or chickpeas. These alternatives can provide a similar heartiness and protein content to the dish.

Storage

• Make it Ahead: Vegan Panang Curry is a great dish for meal prep. You can make a large batch ahead of time and store it in the refrigerator for easy reheating throughout the week. Just be sure to store it in an airtight container to keep it fresh.
• Store for up to 7 days in an airtight container in the refrigerator.

Ingredients

• vegetable oil
• sweet onions
• ginger
• carrots
• zucchinis
• red bell peppers
• tomato paste
• brown sugar
• turmeric powder
• curry powder
• vegetable broth
• salt
• ground white pepper
• coconut milk

Instructions

Add oil in a heated skillet over medium heat and saute sweet onions and ginger slices for 2
minutes while stirring constantly.
Add sliced carrots, zucchini, and bell pepper; continue sauteing for a minute:

Add tomato paste, brown sugar, turmeric powder, and curry powder and saute and mix for another 2 minutes on medium-low heat:

Then add vegetable broth and bring the mixture to a boil; reduce to a simmer covered for 6 minutes. Season with salt and ground black pepper, pour the coconut milk and mix well and simmer for another 2 minutes.

FAQ