I developed a Vegan Panang Curry Recipe for the Instant Pot that uses pantry staples and gluten-free swaps, and I’m sharing the clever ingredient choices behind it.

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I mess around with the Instant Pot a lot, but this Vegan Panang Curry Recipe still sneaks up on me. Creamy full fat coconut milk wraps around extra firm tofu and makes textures sing, turning simple things into something messy and totally addictive.

It smells like a tiny travel memory, and yet it’s kind of easy enough for weeknights. The sauce hits sweet, salty and a little bright, makes you pause.

I can’t stop thinking about that first spoonful. If you need fresh Dinner Ideas give this one a shot, you might be surprised.

Ingredients

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Tofu gives lean plant protein its a firm texture that soaks up spicy coconut sauce.
Coconut milk adds rich creamy fat and sweetness balancing heat and making it silky.
Panang paste brings savory aromatic spice a touch of sweetness and nutty depth.
Peanuts add protein healthy fats and a crunchy or creamy peanutty finish.
Red pepper gives vitamin C sweetness and a fresh crisp pop to curry.
Snap peas bring fiber snap and bright green color mild natural sweetness.
Lime juice or kaffir leaves cut richness with bright sour citrus lift.
Ginger and garlic give pungent warmth digestion help and a savory backbone.

Ingredient Quantities

1 tbsp neutral oil (coconut or avocado)

1 medium yellow onion

3 garlic cloves

1 tbsp fresh ginger, grated

3 tbsp Panang curry paste (vegan)

1 tbsp palm sugar or brown sugar

2 tbsp tamari or coconut aminos (gluten free)

1 can (13.5 oz) full fat coconut milk

1/2 cup low sodium vegetable broth or water

1 (14 oz) block extra firm tofu

1 red bell pepper

1 cup carrots

1 cup snap peas or green beans

2-3 kaffir lime leaves (optional)

1 tbsp lime juice

2 tbsp natural peanut butter or 1/4 cup ground roasted peanuts

1/4 cup roasted peanuts (optional garnish)

1/2 cup fresh Thai basil or regular basil leaves

Salt to taste

Cooked jasmine rice for serving (optional)

How to Make this

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1. Prep everything first so you dont scramble later: press or pat dry the tofu and cut into 1 inch cubes, slice the onion, mince the garlic, grate the ginger, cut the red bell pepper into strips, slice the carrots, trim the snap peas or green beans, and measure out the curry paste, peanut butter and other seasonings.

2. Set Instant Pot to Sauté, add 1 tbsp neutral oil and when its hot toss in the onion and cook 3 to 4 minutes till soft and slightly golden, then add the garlic and ginger and cook about 30 seconds until fragrant.

3. Add 3 tbsp Panang curry paste to the pot and stir for 45–60 seconds to bloom the spices, then sprinkle in 1 tbsp palm sugar and 2 tbsp tamari or coconut aminos and stir to combine.

4. Pour in 1 can (1
3.5 oz) full fat coconut milk and 1/2 cup low sodium vegetable broth or water, scrape the bottom so nothing is stuck, then whisk in 2 tbsp natural peanut butter (or 1/4 cup ground roasted peanuts) until smooth; add 2 to 3 kaffir lime leaves if you have them.

5. Nestle the tofu cubes, carrots and red bell pepper into the sauce, put the snap peas or green beans on top so they steam instead of getting mushed, don’t over stir — layering helps keep texture.

6. Close the lid, set valve to seal and pressure cook on High for 1 minute (choose 2 minutes only if you want the carrots very soft), then do a quick release right away to avoid overcooking the veggies.

7. Open the pot, give everything a gentle stir, squeeze in 1 tbsp lime juice, taste and adjust with salt, more tamari, or a bit more palm sugar if you want sweeter; if sauce is too thin turn the Sauté function and simmer 2 to 3 minutes to reduce and thicken.

8. Turn off the pot, stir in 1/2 cup torn basil leaves until wilted, scoop into bowls over cooked jasmine rice if using, and finish with 1/4 cup roasted peanuts as a garnish and extra basil if you like.

9. Quick tips: press tofu beforehand to keep it from falling apart, bloom the curry paste in oil for deeper flavor, whisk peanut butter into the coconut milk so it doesnt clump, and always quick release for short cook times so veggies stay bright and crisp.

Equipment Needed

1. Instant Pot or other electric pressure cooker for sautéing and pressure cooking
2. Cutting board and sharp chef’s knife to cube the tofu and slice veg, duh
3. Tofu press or heavy skillet plus a clean kitchen towel to press the tofu dry
4. Measuring cups and spoons for the coconut milk, broth, curry paste and seasonings
5. Wooden spoon or silicone spatula for sautéing and gentle stirring
6. Whisk to blend peanut butter smoothly into the coconut milk (prevents clumps)
7. Small prep/mixing bowls for mise en place — keep ingredients ready so you dont scramble
8. Microplane or fine grater for the ginger and a garlic press or small knife for the garlic
9. Tongs or a slotted spoon to nestle and lift the tofu and veggies without breaking them

FAQ

Q: How long do I actually cook this in the Instant Pot and do I use natural release or quick release?
A: Saute the aromatics and paste first, then pressure cook on High for 0 minutes and do a quick release for bright veggies and firm tofu. If your carrots are thick cut you can do 1 minute High with quick release. Natural release will overcook the veg so avoid it unless you like very soft veggies.

Q: My tofu always gets mushy, how do I keep it firm and not falling apart?
A: Press the tofu well 20 to 30 minutes to remove water or freeze/thaw then squeeze it, that helps. For extra chewy texture pan-fry or bake the cubes before adding to the curry, or add them after pressure cooking so they don't sit and soften in the sauce.

Q: I have a peanut allergy, can I still make this?
A: Yes swap the peanut butter for sunflower seed butter or tahini and skip the chopped peanuts on top. Also double check the Panang paste is nut free and vegan because some pastes have peanuts or fish products.

Q: How do I make the curry milder or hotter?
A: For milder, use less Panang paste and add a little more coconut milk and sugar or lime to balance heat. To up the heat add extra curry paste, chopped fresh chilies, or a splash of chili crisp or sriracha at the end.

Q: Can I swap the vegetables or make this gluten free?
A: Sure. Use whatever quick cooking veg you like carrots, bell pepper, snap peas, green beans, baby corn. For gluten free use tamari or coconut aminos as listed, and verify your curry paste is gluten free.

Q: How long will leftovers keep and can I freeze it?
A: Keeps in the fridge 4 to 5 days. You can freeze portions up to 2 to 3 months. Coconut milk may separate after freezing, just reheat gently and whisk or stir in a splash of fresh coconut milk or water to smooth it back out.

Instant Pot Vegan Panang Curry Recipe Substitutions and Variations

Panang curry paste: if you dont have it, use Thai red curry paste plus 1 tbsp peanut butter or 1 tbsp ground peanuts and 1 tsp brown sugar to mimic the nutty, sweet Panang notes. Massaman paste also works for a richer, nuttier vibe.
Coconut milk: swap with light coconut milk for fewer calories, or make cashew cream (soak 1 cup cashews, blend with 1/2 cup water) for extra creaminess if you want it thicker.
Extra firm tofu: replace with tempeh (press, cube and brown), canned chickpeas for a quicker protein option, or roasted eggplant for a meaty, soy free alternative.
Peanut butter / roasted peanuts: for nut allergies use sunflower seed butter or tahini; almond butter is fine if nuts arent an issue and you want a milder taste.

Pro Tips

1) Press the tofu well, then get it golden in a hot pan before it goes into the pot. Crispy browned edges hold up way better than soggy cubes, and you can either toss them in at the end or nestle them on top so they dont fall apart.

2) Really bloom the curry paste in oil and a splash of coconut milk. Frying it until it smells fragrant and a bit darker adds depth you wont get by just stirring it in at the end.

3) Mix the peanut butter with a little hot coconut milk first so it becomes a smooth slurry, then whisk that into the rest. Saves you from weird clumps and makes the sauce silky.

4) Layer veggies by doneness and always quick release for short cook times so carrots and snap peas stay bright and snappy. If the sauce is too thin, use the Sauté mode to reduce it a couple minutes, and finish with lime and more tamari to balance sweet and salty if needed.

Instant Pot Vegan Panang Curry Recipe

Recipe by Jot Punji

0.0 from 0 votes

I developed a Vegan Panang Curry Recipe for the Instant Pot that uses pantry staples and gluten-free swaps, and I’m sharing the clever ingredient choices behind it.

Servings

servings

Calories

470

kcal

Equipment: 1. Instant Pot or other electric pressure cooker for sautéing and pressure cooking
2. Cutting board and sharp chef’s knife to cube the tofu and slice veg, duh
3. Tofu press or heavy skillet plus a clean kitchen towel to press the tofu dry
4. Measuring cups and spoons for the coconut milk, broth, curry paste and seasonings
5. Wooden spoon or silicone spatula for sautéing and gentle stirring
6. Whisk to blend peanut butter smoothly into the coconut milk (prevents clumps)
7. Small prep/mixing bowls for mise en place — keep ingredients ready so you dont scramble
8. Microplane or fine grater for the ginger and a garlic press or small knife for the garlic
9. Tongs or a slotted spoon to nestle and lift the tofu and veggies without breaking them

Ingredients

1 tbsp neutral oil (coconut or avocado)
1 medium yellow onion
3 garlic cloves
1 tbsp fresh ginger, grated
3 tbsp Panang curry paste (vegan)
1 tbsp palm sugar or brown sugar
2 tbsp tamari or coconut aminos (gluten free)
1 can (13.5 oz) full fat coconut milk
1/2 cup low sodium vegetable broth or water
1 (14 oz) block extra firm tofu
1 red bell pepper
1 cup carrots
1 cup snap peas or green beans
2-3 kaffir lime leaves (optional)
1 tbsp lime juice
2 tbsp natural peanut butter or 1/4 cup ground roasted peanuts
1/4 cup roasted peanuts (optional garnish)
1/2 cup fresh Thai basil or regular basil leaves
Salt to taste
Cooked jasmine rice for serving (optional)

Directions

Prep everything first so you dont scramble later: press or pat dry the tofu and cut into 1 inch cubes, slice the onion, mince the garlic, grate the ginger, cut the red bell pepper into strips, slice the carrots, trim the snap peas or green beans, and measure out the curry paste, peanut butter and other seasonings.
Set Instant Pot to Sauté, add 1 tbsp neutral oil and when its hot toss in the onion and cook 3 to 4 minutes till soft and slightly golden, then add the garlic and ginger and cook about 30 seconds until fragrant.
Add 3 tbsp Panang curry paste to the pot and stir for 45–60 seconds to bloom the spices, then sprinkle in 1 tbsp palm sugar and 2 tbsp tamari or coconut aminos and stir to combine.
Pour in 1 can (1
5 oz) full fat coconut milk and 1/2 cup low sodium vegetable broth or water, scrape the bottom so nothing is stuck, then whisk in 2 tbsp natural peanut butter (or 1/4 cup ground roasted peanuts) until smooth; add 2 to 3 kaffir lime leaves if you have them.
Nestle the tofu cubes, carrots and red bell pepper into the sauce, put the snap peas or green beans on top so they steam instead of getting mushed, don’t over stir — layering helps keep texture.
Close the lid, set valve to seal and pressure cook on High for 1 minute (choose 2 minutes only if you want the carrots very soft), then do a quick release right away to avoid overcooking the veggies.
Open the pot, give everything a gentle stir, squeeze in 1 tbsp lime juice, taste and adjust with salt, more tamari, or a bit more palm sugar if you want sweeter; if sauce is too thin turn the Sauté function and simmer 2 to 3 minutes to reduce and thicken.
Turn off the pot, stir in 1/2 cup torn basil leaves until wilted, scoop into bowls over cooked jasmine rice if using, and finish with 1/4 cup roasted peanuts as a garnish and extra basil if you like.
Quick tips: press tofu beforehand to keep it from falling apart, bloom the curry paste in oil for deeper flavor, whisk peanut butter into the coconut milk so it doesnt clump, and always quick release for short cook times so veggies stay bright and crisp.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.