Vegan Panang Curry

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This vegan panang curry is bursting with taste! Made with pan-fried tofu, peppers and potatoes in a creamy coconut peanut butter curry sauce, it is completely scrumptious really easy to make.

White wooden surface set with bowl of Vegan Panang Curry, bowl of rice, and blue pot.

Do you might have a favourite curry? I might have a tough time selecting one. That may be like asking me to select a favourite cat. (I like all my fur-babies.) However panang curry undoubtedly has quite a bit going for it.

Panang curry is just like red curry, however a tad sweeter, milder, and…with peanut butter. OH YEAH.

Chances are you’ll or will not be fortunate sufficient to discover a vegan panang curry at a restaurant whereas eating out. Like numerous different Thai curries, panang curry is commonly made with non-vegan components like meat, and the curry paste might include fish sauce or shrimp paste. Take a look at my guide to vegan Thai cuisine for the full-low down on what Thai dishes are vegan-friendly.

With that in thoughts, I challenged myself to create a vegan model of basic Thai panang curry, and this was the scrumptious consequence!

Bounce to:

Components You will Want

Vegetable oil. You should use any impartial high-heat oil. Peanut oil, coconut oil, corn oil, and avocado oil are all nice choices.
Onion.
Bell peppers. The recipe requires one crimson and one orange bell pepper. Be at liberty to make use of two crimson or orange, or to switch both or each with yellow bell peppers. I do not advocate inexperienced peppers for this recipe — follow sweeter ones!
Panang curry paste. Be sure you’re utilizing a vegan model of curry paste (many aren’t!). I like Maesri panang curry paste for this recipe.
Peanut butter. Use pure (runny) peanut butter. Processed peanut butter will most likely be too candy for this recipe.
Coconut milk. The recipe requires full-fat coconut milk, however mild coconut milk will work for those who’re trying to cut back the fats and calorie content material of the dish.
Potato. I used a russet potato, however a few crimson or yellow potatoes may even work. You can even use a candy potato!
Tofu. Ideally, use super-firm tofu. Agency or extra-firm tofu may be substituted, however you may have to press it earlier than cooking.
Lime juice. Use freshly squeezed juice — not bottled!
Salt.
Recent basil. Use Thai basil or holy basil for those who can. if not, Italian basil works simply advantageous (it is what I used!).
Peanuts. Salted and roasted peanuts work greatest.
Rice. We’ll be serving our vegan panang curry over rice. I like jasmine rice greatest with my Thai curries, however any selection will do.

Tip: You are welcome to change up the greens for those who’re not a fan of peppers and potatoes. Some veggies, like broccoli and leafy greens, will cook dinner up comparatively fast. Add them throughout the previous few minutes of simmering, when the pot is uncovered. Tougher veggies like carrots and inexperienced beans will should be added earlier and cooked with the lid on.

How It is Made

The next is an in depth picture tutorial on how you can make this dish. Scroll all the way in which down if you would like to skip proper to the recipe!

Warmth your oil in a pot and add diced onion. Sweat the onion for a couple of minutes, till it begins to melt.

Onions and bell peppers cooking in a pot.

Elevate the warmth a bit and stir in sliced bell peppers. Cook dinner the peppers with the onion for a couple of minute, till they brighten in coloration and soften barely.

Curry paste cooking in a pot with sliced peppers and onions.

Push the peppers and onions to the aspect, then add the curry paste and peanut butter within the house you created. Sauté the combination for a couple of minute.

Hand pouring coconut milk into a pot of peppers, potatoes, and curry paste.

Add the coconut milk and potato to the pot. Give it a stir, cowl it up, decrease the warmth and let it simmer till the potato is tender.

Tip: Ensure to uncover the pot and provides the curry a stir each jiffy, in any other case the potatoes may not cook dinner evenly. Ensure to scrape the underside of the pot when stirring, to forestall the sauce from burning.

Pan-fry the tofu whereas the curry simmers. Place the cubes in a frivolously oiled skillet over medium warmth, then cook dinner them for a couple of minutes till they’re golden brown and crispy, flipping them a few times.

Vegan Panang Curry simmering in a pot on the stove.

After your curry has simmered for about fifteen minutes, begin checking in for doneness by uncovering it and piercing potatoes with a fork. When the fork goes into the potatoes simply, the curry is nearly achieved.

Pan-Fried tofu being stirred into a pot of Vegan Panang Curry.

Stir the cooked tofu cubes into the curry, then let it simmer for one more minute or two.

Hand stirring basil into a pot of Vegan Panang Curry.

Take the pot off of warmth and stir within the lime juice. Season the curry with salt to style, then stir in chopped contemporary basil.

White wooden surface set with a pot of Vegan Panang Curry and bunch of fresh basil.

Your panang curry is able to get pleasure from! Serve it over rice and sprinkle it with peanuts.

Leftovers & Storage

Vegan panang curry will maintain in an hermetic container within the fridge for about three days. I do not advocate freezing this dish.

Extra Vegan Thai Curries

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This vegan panang curry is bursting with taste! Made with pan-fried tofu, peppers and potatoes in a creamy coconut peanut butter curry sauce, it is completely scrumptious really easy to make.

Components

2
tablespoons
vegetable oil,
divided
1
medium onion,
diced
1
medium crimson bell pepper,
sliced into strips
1
medium orange bell pepper,
sliced into strips
4
tablespoons
vegan Panang curry paste,
plus as much as 2 further tablespoons, to style
2
tablespoons
creamy pure peanut butter
1
(13.5 as soon as/400 ml) can
full-fat coconut milk
1
medium russet potato,
scrubbed and diced (about ½ inch)
8
ounces
super-firm tofu,
diced (about ½ inch)
1
tablespoon
lime juice,
plus extra to style
½
teaspoon
salt,
plus extra to style
¼
cup
roasted and salted peanuts,
roughly chopped
Cooked rice,
for serving

Directions

Coat the underside of a giant pot with one tablespoon of the oil and place it over medium warmth. As soon as the oil is sizzling, add the onion. Sweat the onion for about 5 minutes, till it change into delicate and translucent, stirring typically.
Elevate the warmth to medium-high and add the crimson bell pepper and orange bell pepper. Cook dinner the peppers with the onion for about 2 minutes, stirring typically, till they brighten in coloration and start to melt.
Push the peppers and onion to the aspect, then add the curry paste and peanut butter to the center of the pot. Sauté the paste and peanut butter for about 1 minute, stirring consistently to forestall burning.
Stir within the coconut milk and potato. Elevate the warmth to excessive and produce the liquid to a boil. Decrease the warmth and canopy the pot. Let the curry cook dinner at a low simmer for about 15 minutes. Uncover the pot and provides it stir each jiffy to forestall the sauce from burning and be sure that the potatoes cook dinner evenly. You’ll be able to proceed to the following step of cooking the tofu whereas the curry simmers.
Coat the underside of a medium nonstick skillet with the remaining tablespoon of oil and place it over medium warmth. As soon as the oil is sizzling, add the diced tofu in an excellent layer. Cook dinner the tofu cubes for about 10 minutes, till golden brown, flipping them a few times. Switch the tofu to a plate when achieved.
Test on the curry after it has simmered for 15 minutes. It is achieved when a potato may be simply pierced with a fork.
As soon as the potatoes are achieved, stir the tofu into the curry and let it simmer for 1 to 2 minutes extra.
Take away the pot from warmth. Stir within the lime juice and season the curry with salt. Stir within the basil.
Serve the curry over rice with a sprinkle of peanuts.