Vegan Panang Curry with Tofu & Vegetables
User Reviews
4.9
75 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
361 kcal
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Course
Main Course
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Cuisine
Thai
Vegan Panang Curry with Tofu & Vegetables
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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.
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Ingredients
- 14 ounces Tofu Extra Firm
- 1 tablespoon oil
- 3-4 tablespoon Panang curry paste adjust amount based on spice preference
- 1 can coconut milk 14oz
- 1 tablespoon peanut butter
- 1 tablespoon brown sugar
- 2 tablespoon soy sauce or Tamari for gluten-free
- 8-10 kaffir lime leaves crush to release oil
- 1 cup green bell pepper seeds removed and cut into 1 inch squares
- 1 cup red bell pepper seeds removed and cut into 1 inch squares
- 1 cup broccoli cut into florets
- 1 cup zucchini slit in half and sliced, optional
- 12-15 Thai basil leaves
- 1 tablespoon lime juice
- peanuts crushed, to garnish
Instructions
- 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.
Notes
- Store: You can store this curry in the refrigerator for up to 3 days in an airtight container. The curry thickens as it cools. Add a little water, and reheat in the microwave.
- Spicy? Start with lesser panang curry paste, 2-3 tablespoons and add more based on your spice preference.
- Consistency: This curry gets thicker as it cools. Add 1/2 to 1 cup water or broth to get a thinner consistency.
Nutrition Information
Show Details
Calories
361kcal
(18%)
Carbohydrates
17g
(6%)
Protein
13g
(26%)
Fat
29g
(45%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
3g
Monounsaturated Fat
5g
Sodium
610mg
(25%)
Potassium
716mg
(20%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
3345IU
(67%)
Vitamin C
107mg
(119%)
Calcium
94mg
(9%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 17g | 6% |
| Protein | 13g | 26% |
| Fat | 29g | 45% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 610mg | 25% |
| Potassium | 716mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 3345IU | 67% |
| Vitamin C | 107mg | 119% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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