Vegan Thai Panang Curry Recipe

I absolutely love this vegan Panang curry because it’s a vibrant explosion of flavors, combining the creaminess of coconut milk and peanut butter with the perfect kick from Thai curry paste. Plus, it’s loaded with fresh veggies and tofu, making it both a comforting and nourishing meal that feels like a warm hug in a bowl!

I adore crafting this Vegan Thai Panang Curry, given its density and creaminess as a main feature. When using coconut oil to sauté the onion, garlic, and ginger, the flavor amplification is almost surreal.

Throw in full-fat coconut milk, peanut butter, and you have an ingredient list that reads almost like a who’s who of rich and creamy pantheon. Yet, I would use “plenty” to modify “Thai basil” in the ingredient list, as its flavor is so subtle and fresh that it could almost be an afterthought.

Consequently, I would also serve this with jasmine rice, a dish with a nutritional profile so similar to rib-sticking, unfancy brown rice that it might as well be a clone.

Ingredients

Coconut oil: Delivers nutritious lipids and amplifies palatability.

Onion: Contributes sweetness; full of antioxidants.

Garlic: Immune Support; Flavor Enhancer.

Ginger: Anti-inflammatory; adds warmth.

Spicy and aromatic Thai Panang Curry Paste—complex as a flavor base.

Coconut Milk: Luxuriously smooth and supremely satiating, coconut milk is as rich in healthful fats as it is devoid of harmful ones.

Peanut butter is a source of protein and adds richness.

Soy Sauce: Umami taste; contributes dimension.

Red bell pepper: Rich in vitamin C; imparts color.

Broccoli: Has fiber; enhances nutrient content.

Ingredient Quantities

• 2 tablespoons coconut oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1-2 tablespoons Thai Panang curry paste
• 1 can (14 oz) full-fat coconut milk
• 1 tablespoon peanut butter
• 1 tablespoon soy sauce or tamari
• 1 teaspoon coconut sugar
• 1 red bell pepper, sliced
• 1 medium carrot, julienned
• 1 small zucchini, sliced
• 1 cup broccoli florets
• 1 block (14 oz) firm tofu, cubed
• 1/4 cup fresh Thai basil, chopped
• 1 lime, juiced
• Salt to taste
• Cooked jasmine rice, for serving

Instructions

1. In a large pan, at medium heat, melt the coconut oil. When the oil is melted, add the onion, which you have cut into a small dice. Sauté the onion until it is not longer opaque, and has softened; this should take about 4 minutes.

2. Incorporate the minced garlic and ginger, stirring in for an extra 1-2 minutes, and wait until their scent fills the air.

3. Add in the Thai Panang curry paste and cook for a minute more, letting the flavors release and the paste meld with the aromatic base.

4. Coconut milk should be poured in and stirred well into the curry paste until well integrated. Let it gently simmer.

5. Peanut butter, soy sauce or tamari, and coconut sugar are added, and the mixture is stirred to yield a smooth, well-combined result.

6. In the pan, add the red bell pepper, carrot, zucchini, and broccoli, and stir to coat the vegetables with the curry sauce. Cook them for 5-7 minutes until tender-crisp.

7. Carefully fold the cubed tofu into the sauce. Make sure the tofu is well-coated in the sauce. Let the mixture simmer for a few minutes to heat the tofu through.

8. Stir to incorporate and balance the flavors: Add the chopped Thai basil and lime juice.

9. Add salt to taste, adjusting the seasoning and curry paste to reach the desired level of spiciness and flavor intensity.

10. Serve hot over jasmine rice cooked to perfection, with the additional Thai basil you deem necessary for garnish. Your vegan Panang curry is now ready to be enjoyed!

Equipment Needed

1. Large pan
2. Cutting board
3. Sharp knife
4. Wooden spoon or spatula
5. Measuring spoons
6. Measuring cup
7. Can opener
8. Vegetable peeler (optional, for carrot)
9. Juicer or reamer (optional, for lime)

FAQ

• Can I make this curry less spicy?Certainly! To control the spice level, reduce the amount of Panang curry paste you use.
• Can I add other vegetables to this curry?Certainly! You can absolutely add variations by including vegetables such as snap peas, mushrooms, or baby corn.
• What can I use as a substitute for coconut oil?If coconut oil is inaccessible, you can substitute any vegetable oil, such as olive or avocado oil.
• Is there a substitute for peanut butter?You can use almond butter or cashew butter instead of peanut butter.
• Can I make this curry without tofu?
  Yes, you can leave out the tofu or replace it with chickpeas for added protein.
• How long does this curry last in the fridge?An airtight container in the fridge can hold the curry for 3 to 4 days.
• Can this curry be frozen?It is permissible to freeze the product. Let it cool thoroughly before moving it to a container that is safe for the freezer and store it for as long as 2 months.

Substitutions and Variations

Vegetable oil or olive oil can be used instead of coconut oil.
Red curry paste can be used instead of Thai Panang curry paste, yielding a different flavor profile.
Almond butter or sunflower seed butter can be used in place of peanut butter for a nut-free choice.
You can substitute cauliflower florets for broccoli florets.
Tempeh or chickpeas can be substituted for firm tofu to add protein variety.

Pro Tips

1. Press the Tofu Before cubing and adding the tofu to the curry, press it to remove excess moisture. This will help the tofu absorb more of the flavorful curry sauce and improve its texture.

2. Bloom the Curry Paste When adding the Thai Panang curry paste, fry it for about 1-2 minutes in the oil before adding the coconut milk. This process, known as “blooming,” helps to release and intensify the flavors of the spices in the paste.

3. Customize Vegetable Texture For vegetables like broccoli that you may prefer with more bite, consider adding them later in the cooking process or lightly steaming them beforehand to ensure they are cooked to your desired tenderness.

4. Balance the Sweetness and Acidity Adjust the lime juice and coconut sugar to your taste. If the curry feels too rich or sweet, a bit more lime juice can add brightness and balance the flavors.

5. Enhance the Basil Flavor To boost the Thai basil’s aroma, gently crush or bruise the leaves in your hand before adding them to the curry. This releases the essential oils, enhancing the dish’s fragrance.