vegan panang 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.

https://content.jwplatform.com/videos/RRyUNMOZ.mp4

Vegan Panang curry with Tofu

This creamy vegan curry is easy to make in about 20 minutes. All you'll need to make it is basic pantry ingredients plus some tofu and vegetables. It's thick, creamy, full of flavour and amazing served over a bed of basmati rice ready to soak up all the goodness.

Vegan Panang Curry Tofu

white onion, diced (2 cups, approx. 300 grams)

garlic,

carrots (approx. 300 g)

red pepper, thinly sliced

curry powder

turmeric

tsp sea salt

tomato paste (60 g)

vegetable broth

light coconut milk

tbsp pure maple syrup (substitute coconut sugar

natural peanut butter (100 g)

350 g packaged firm tofu, cubed

cilantro

cooked white or brown rice,

Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.

Add the zucchini and red pepper and stir to combine, adding a bit more cooking liquid if the pan is drying out.

Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.

Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it&#8217;s thick and creamy, about 20 minutes. Stir occasionally as it cooks.

Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through.

Serve over basmati, brown rice or quinoa.

This was delicious. Didn’t have zucchini so used broccoli instead.  I will definitely make it again. Highly recommend! 

Easy, nutritious, filling, and low in calories! What's more to ask?
Hubby was literally licking the bowl in the end... he wanted every bit of that sauce! LOL

Really good! Don't trust a curry recipe that doesn't call for coconut milk! Next time I'll double the carrots and zucchini and half the cilantro. 

Followed the directions pretty much to the letter, and I have to say it came out FABULOUS. My wife keeps saying how much she enjoyed it and wants me to add it to our regular dinner rotation. The one change I made was to substitute Asian eggplant for the zucchini because Thai curries usually use eggplant, but to be honest I think zucchini would have been better. This is a keeper!

So, true confession… I’ve always been afraid to try curry.  But, I came across this recipe and decided I really ought to experiment beyond my comfort zone.  I am so glad I did!! I absolutely loved this dish!  Followed your recipe exactly, but did add broccolini to it (I wanted more green veggies). Thanks so much for sharing this awesome recipe!! I will definitely make it again!

Our whole family loved this recipe!!  So yummy - it will definitely be one we come back to. I added some cauliflower, peas and some leftover beans.  Also, my husband is allergic to PB, so I did a mix of cashew butter and cashew butter powder/water.  I'm sure the PB is delicious too, but our version was just as good!

We loved it, took it to a dinner party and they loved it too! Definitely a keeper!

Sooooo good honestly :-) simple &amp; very tasty ! We made it with some pasta, it was great ! Thank you

Panang curry is my favorite Thai takeout order, but I couldn't find a recipe I could make at home. Not only is Deryn's recipe delicious, but I love that the ingredients are easier to get than the other panang curry recipes I found. No chicken necessary - this dish is rich, tasty, and filling.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612295659/iINMGyxn5.mp4

This creamy vegan curry is easy to make in about 20 minutes. All you’ll need to make it is basic pantry ingredients plus some tofu and vegetables. It’s thick, creamy, full of flavour and amazing served over a bed of basmati rice to soak up all the goodness.

Vegan Panang Curry

One-pot Vegan Panang curry with tofu and vegetables is rich and creamy, balanced with sweet and spicy flavors, and easy to make in less than 30 minutes with simple ingredients.

Vegan Panang Curry with Tofu and vegetables

red bell pepper

carrots

Onion

Oz. extra firm tofu

13.5 Oz. Coconut milk ((full fat))

tsp Grated garlic

tbsp panang curry paste (Homemade

tbsp peanut butter (Use natural peanut butter)

thai basil

kaffir lime leaves

soy sauce

lime juice

salt

brown sugar

tbsp oil

water

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 – 1 Pre-prep

Heat oil in a heavy bottom pot.

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.

Now add coconut milk. Mix everything well and deglaze the pot.

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.

Cover the pot and let the curry cook for 8 to 10 minutes on medium to low heat.

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.

Step – 2 Cooking curry on a stovetop.

Heat oil in an inner pot of the instant pot on sauté normal mode.

Now add garlic and panang curry paste. Saute for a minute, stirring continuously.

Then add water, soy sauce, brown sugar, Peanut butter, salt, Kaffir lime leaves, bell pepper, onions, carrots, and tofu. Mix everything very well.

Cover the Instant pot and vent valve in the sealing position.

Press the pressure cook button and set the time for 3 minutes under high pressure.

Once cooking time is over, let the pressure release naturally for 10 minutes, and then quickly release the remaining pressure.

Open the pot, and give panang curry a quick stir. Take out all the kaffir lime leaves from the curry.

Now add basil leaves and lime juice. Mix well.

Instant pot Panang Curry with vegetables and tofu is ready to enjoy.

How to make an Instant Pot?

https://www.youtube.com/watch?v=xtOqQiViZes

One-pot Vegan Panang curry with tofu and vegetables is rich and creamy, balanced with sweet and spicy flavors, and easy to make in less than 20 minutes with simple ingredients.

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!

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Ingredients
Vegetables
▢1 large red bell pepper seeds removed and sliced into 2-inch sticks – around 1 ½ cups
▢2 medium carrots peeled and sliced into 2-inch sticks – around 1 cup
▢1 cup Onion sliced into 2-inch sticks.
Other ingredients
▢16 Oz. extra firm tofu
▢13.5 Oz. Coconut milk (full fat)
▢4 tablespoon panang curry paste Homemade or store-bought
▢1 tablespoon peanut butter
▢½ cup thai basil
▢5 kaffir lime leaves
▢1 tablespoon low-sodium soy sauce
▢1 tablespoon lime juice
▢1 ½ teaspoon salt or to taste
▢2 tablespoon brown sugar
▢2 tablespoon oil
▢1 cup water
The detailed recipe is given here  https://www.cookingcarnival.com/vegetarian-panang-curry-tofu/

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Vegetarian Panang curry with Tofu

Indulge in this Vegan Panang Curry with a homemade paste! A spicy and flavorful curry with a delightful hint of nutty sweetness from the peanuts.

chilies

lemongrass

shallots

galangal (or 1 tbsp ground galangal powder)

peanuts

garlic

½ tsp each of ground coriander, cumin, and turmeric

Water (as needed for blending)

tbsp cooking oil

400 ml coconut milk

tsp sugar

green beans

bell pepper

Thai basil leaves

firm

Thai basil

Prep the aromatics:


Cut the chilies into chunks. Deseed them if you prefer a milder spice level.

Remove the tough outer leaves of the lemongrass, then slice it.

In a blender, combine the chilies, lemongrass, shallots, galangal, roasted peanuts, garlic, spices, and shredded kaffir lime leaves. Blend everything together with a little water until you achieve a fine paste.

Cut the green beans into chunks and thinly slice the bell pepper.

In a pan, heat the cooking oil and fry the curry paste for a few minutes.

Add the water and coconut milk to the pan and bring it to a boil.

Add the green beans to the pan and let it simmer for 10 minutes.

Meanwhile, cut the tofu into cubes and fry them in oil until golden on both sides.

Add the bell peppers, fried tofu, and Thai basil leaves to the pan and simmer for an additional 5 minutes.

Season the curry with salt, sugar, and soy sauce according to your taste. Stir in the Thai basil leaves.

Serve the Panang Curry with a bowl of steamed rice and garnish it with additional Thai basil leaves and roasted peanuts.

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Top 4 vegan panang curry recipes from across the web

The most viewed vegan panang curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Vegan Panang Curry Tofu

Vegan Panang Curry with Tofu and ve...

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The most viewed vegan panang curry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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