panang thai curry

This authentic Vegan Panang Curry with Tofu and Vegetables is rich and creamy with a balance of sweet and spicy flavors, and so easy to make in under 30 minutes. This vegetarian and gluten-free Thai curry served with jasmine rice is a hit with the whole family.

Vegan Panang Curry with Tofu &amp; Vegetables

Tofu Extra Firm

Coconut Milk (14 ounces)

Peanut Butter

Brown Sugar

Soy Sauce (or Tamari for gluten-free)

Broccoli (cut into florets)

Zucchini (slit in half and sliced, optional)

12-15 Thai Basil Leaves

Lime juice

Peanuts (crushed, to garnish)

Press the tofu to remove excess water. Cut it into pieces and keep aside. If you prefer, you can sauté, bake or air fryer it.

Heat a medium pot on medium-high heat. Add oil and then add the panang curry paste. Stir it.

Add 1/2 can of coconut milk. Stir well, so that the paste is completely mixed with the coconut milk. Then add the remaining coconut milk, peanut butter, brown sugar, soy sauce and stir well.

Add the red bell pepper, green bell pepper, broccoli, zucchini and kaffir 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.

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Vegan Panang curry with Tofu

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Vegan Panang Curry with Tofu &amp; ...

The most viewed panang thai curry recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Vegan Panang Curry with Tofu & ...