Vegan Panang Curry
Vegan Panang Curry is a delightful Thai dish featuring tender tofu, colorful vegetables, and a creamy coconut milk-based sauce infused with red curry paste and aromatic spices, perfect for vegans and vegetarians alike.
Ingredients
- 2 tablespoons vegetable oil
- ½ cup sliced sweet onions
- ⅛ cup ginger slices
- 1 cup sliced carrots
- 2 sliced zucchinis
- 2 red bell peppers quartered
- 1 tablespoon tomato paste
- 1 tablespoon brown sugar
- ½ teaspoon turmeric powder
- 1 tablespoon curry powder
- 2 cups vegetable broth
- ¾ teaspoon salt
- ¼ teaspoon ground white pepper
- ½ cup 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.
- Saute and mix for another 2 minutes on medium-low heat.
- 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.
- Serve immediately.
Notes
*Do not let the coconut milk boil, as it will separate the oils from the milk solids.