Vegan Panang Curry with Tofu & Vegetables
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 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
Description
The recipe begins by pressing extra-firm tofu to remove excess moisture and cutting it into pieces, which can be cooked separately or added directly. The curry paste is sautéed briefly in cooking oil to release its flavors, then blended thoroughly with coconut milk. Peanut butter and brown sugar are added to deepen the sauce's richness and sweetness, balanced by soy sauce and lime juice for saltiness and brightness.
Vegetables including green and red bell peppers, broccoli florets, and optional zucchini are combined with crushed kaffir lime leaves and simmered to tender-crisp texture. The tofu and half the Thai basil leaves finish cooking in the curry, absorbing flavors. Garnishing with remaining basil and peanuts adds fresh herbal notes and texture.
The curry is ideally served over steamed jasmine rice to complement the thick, rich sauce and absorb the complex layers of flavor. Adjust curry paste to control spice level. The curry thickens upon standing, so lightly thinning before reheating maintains consistency. Storage is straightforward with up to three days refrigeration using a covered container.
Ingredients
- 14 ounces tofu extra firm
- 1 tablespoon neutral cooking oil generic cooking 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 basil leaves Thai variety
- 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 leftovers refrigerated for up to 3 days in an airtight container; reheat with added water to adjust thickness.
- Adjust the spice by starting with 2-3 tablespoons of panang curry paste and increase to taste.
- Add water or broth to thin the curry if it thickens too much after cooling.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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