It’s made from a homemade Panang curry paste that is flavorful and delicious with a touch of sweetness from peanuts. This famous Thai curry makes a comforting meal and pairs well with Jasmine rice, brown rice, quinoa, or cauliflower rice. So cancel your takeout order and give it a try! Making thai curries at home is quick and easy to make. It is a quick one-pot meal. I had never eaten Thai food growing up in India. But when I came to the US, Thai curries became my favorite instantly. I love all thai curries – red curry, green curry, yellow curry, and panang curry. But out of all, Panang Curry has a special place in my heart. My version of Thai Panang Curry is vegetarian (vegan). It is healthy, as it is loaded with veggies & tofu. It is a satisfying, easy weeknight meal. And the best part is that it takes less than 20 minutes to make this curry and have an exotic and rich meal at home.
What is Panang Curry?
Panang curry (also called phanaeng, phanang, panaeng, or panang in Thailand or Penang or Pulau Pinang in Malaysia) is a rich, creamy, thick Thai curry with a sweet, salty flavor. 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 thai curry. It is generally served with a bowl of sticky rice. 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, I am sharing a vegan version of Panang curry made with firm tofu and colorful vegetables.
Which Thai Panang Curry Paste to use?
I recommend making a homemade paste at least once! You may be surprised by how easy it is, and the taste is incredible. I have used homemade paste, but if you’re pressed on time and want to use a shop-bought paste, check the ingredients carefully. Many Thai curry pastes aren’t vegan because they contain shrimp paste. This paste is vegan and gluten-free. However, most of the other Thai curry pastes contain shrimp. So if you are a vegetarian, always check the ingredients.
Why Do I love this Panang curry?
You’ll need less than 30 minutes and just a handful of essential ingredients.It is Delicious, Cozy, and all made in one-potIt is packed with so many flavors!It makes a hearty and comforting mealIt is Simple to make, vegan, and gluten-free.Easily customizable with your favorite vegetablesIt tastes even better the next day!It is perfect for meal prep and budget-friendly, making it a winning dish.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
Step-by-step process
Step – 1 Pre-prep
First, drain all the water from the tofu package and carefully wash the tofu block with water.Wrap it in a kitchen napkin or paper towel.Place a heavy pan, like a cast iron pan, on top and let stand for 15 minutes to press out the excess liquid.Cut the drained tofu into bite-sized cubes. Keep it aside.
Step – 2 Cooking curry on a stovetop.
Heat oil in a heavy bottom pot. (image 1)Now add garlic and panang curry paste. Saute for a minute or until you see oil separating from the curry paste, stirring continuously on medium to low heat. (image 2 to 4)Now add coconut milk. Mix everything well and deglaze the pot. (Image 5 and 6)
Then add water, soy sauce, Kaffir lime leaves, Peanut butter, salt, bell pepper, onions, carrots, and tofu. Mix everything very well. Torn the Kaffir lime leaves and add them to the curry. (image 7 to 11)Cover the pot and let the curry cook for 8 to 10 minutes on medium to low heat. (image 12)
Pro-tip: To save time, put the jasmine rice to cook while cooking the curry.Open the pot, and give panang curry a quick stir.Now add brown sugar, basil leaves, and lime juice. Mix well and cook it for 1 minute.Vegan Panang Curry with vegetables and tofu is ready to enjoy. Switch off the flame and take out all the Kaffir lime leaves from the curry.Note: Kaffir Lime leaves can be eaten from the curry, but I prefer to take them out. It turns tough after cooking.Pro-tip: Taste and adjust the seasoning before serving. As with most recipes, seasoning comes down to personal preference. Remember, you can always add more but can’t remove it, so go slow.
Serve hot with Jasmine rice, brown rice, quinoa, or cauliflower rice.
Storage
Let the curry cool, then store it in a sealed container in the fridge for up to 4 days. It will thicken when it cools and can be thinned with additional liquid (water or coconut milk) if desired when reheating.
Variation
You can use any vegetables of your choice. Broccoli, zucchini, and potatoes work well.Feel free to add baked or fried tofu.Peanut Butter Can be substituted with almond butter if needed, but I prefer peanut butter for authentic flavors.Veggies: Carrot can be omitted or subbed with sweet potato or squash.
Some store-bought curry pastes can be hot, so add just three tablespoons first and increase as needed.Sometimes coconut milk curdles, or oil separates from the milk. If that’s the case, don’t worry, it’s fine. Due to the heat, the fat from the milk gets separated. Make sure to cook the curry on medium to low flame.To save time, while cooking the curry, put the jasmine rice to cook.You can also serve thai tofu curry with quinoa or brown rice.Refrain from substituting thai basil with regular basil.This curry gets thicker as it cools. Add ½ cup water to get a thinner consistency.Kaffir Lime leaves can be eaten from the curry, but I prefer to take them out. This is because it turns tough after cooking.A crucial step to making an excellent panang curry with great taste is frying curry paste in oil. Fry until you see the oil separates from the curry paste.
More curry recipes
Butternut squash curryTofu curryBlack-eyed peas currySweet potato currySpinach lentil curry
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