Vegan Panang Curry with Tofu and Crunchy Peanuts
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Sweet and crunchy peanut butter mixed with silky coconut milk for the curry – combined with firm tofu and fresh farmer’s market vegetables make this vegan panang curry recipe a comforting and tasty meal.
Thai food is probably my favorite type of Asian food. Something about those creamy coconut curries mixed with veggies, tofu, nuts and spices just makes for such a cozy one-pot meal.
When I make Thai curries, I usually stick to my tofu yellow curry, because it is guaranteed to be a delicious Thai curry, and satisfying every time, and I figured – why mess with that?
But then I discovered Panang Curry at a Thai restaurant, and had to make my own version at home!
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This vegetable panang curry is guaranteed to become one of your favorite curry dishes. Sweet, spicy and rich in flavor, this curry combines crispy tofu and colorful vegetables with a coconut milk sauce to round out this delicious dish. For some added texture, I crumbled a few tablespoons of crushed peanuts on top.
It’s sweet and spicy, and tastes just like an authentic panang curry, but it just happens to be vegan friendly!
My whole family loved it, and I think I liked it even better than my Yellow Curry recipe! Your taste buds will be dancing!
What Makes This Vegan Panang Curry So Good?
- Super Flavorful: This easy recipe is full of flavor! The red curry paste combined with the cumin and coriander in a creamy coconut milk sauce is warm, with a hint of spice!
- Fresh Veggies: This recipe calls for tons of fresh vegetables. It’s a great way to add several servings of veggies into your diet in a really delicious way!
- Wonderful Textures: There are a variety of tastes and textures in this dish that makes it interesting and satisfying. Crunchy peanuts, creamy coconut, and firm tofu combine to create an on point dish!
Recipe Ingredients and Notes
Extra Firm Tofu: Drain the tofu, press out any extra water, and dice into 1 inch cubes.
Crunchy Peanut Butter: I recommend using crunchy peanut butter for the texture. You only need about 2 tablespoons but it adds a richness and nutty flavor to this dish.
Red Curry Paste: Red curry paste is one of a few different types of Thai curry pastes. Others include green curry, and yellow curry. Each type of curry paste has a different flavor. It is made with a combination of shallots, lemongrass, cayenne red pepper, ginger, soy sauce, lime juice, and spices. You can make your own homemade version or use a store bought version for ease. It’s a combination of spicy and sweet. Some red curry pastes have fish sauce, so be sure to check the ingredient list before using.
Light Coconut Milk: Using a light coconut milk cuts back on the calories and fat in this dish, but still adds luscious creaminess. No need for coconut cream or full fat coconut milk to achieve a luxurious flavor!
Fresh Vegetables: I added some Farmer’s Market fresh vegetables such as shallots, red bell pepper, zucchini, carrots, and broccoli florets. You can add a mix of different veggies based on your preferences!
Brown Rice: Traditionally served with jasmine rice, I prefer to serve this flavorful curry over a bowl of brown rice for added fiber.
Kaffir Lime Leaves: As an optional added topping, you can top this dish with kaffir lime leaves. These leaves are a traditional ingredient in Thai cuisine. You can cook them into the curry sauce, or add to the top as a garnish. You can usually find them in Asian Markets.
Other Spices: Salt, brown sugar (or maple syrup), cumin, coriander seeds, and cayenne pepper.
Tools and Equipment
Step by Step Instructions
Press and Cook Your Tofu: Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally.
Heat a wok or large skillet over medium-high heat. Heat oil; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
Cook Your Veggies: Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots – saute 5 minutes. Then add the zucchini and broccoli. Sauté vegetables another 5 minutes until cooked lightly.
Cook the Spices – The Base For The Curry Sauce: In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds.
Add Coconut Milk and Finish The Sauce: Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth.
Let The Tofu Absorb The Flavors of the Sauce: Add tofu into the coconut curry sauce and simmer another 2-3 minutes.
Combine Tofu Mixture and Veggies Together: Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
Garnish and Serve: Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.
What Makes This Vegan Thai Panang Curry Healthy?
- High in Protein and Fiber: Each serving of this curry has 17 grams of plant protein and almost 9 grams of heart healthy fiber! Protein and fiber work together to keep you fuller longer.
- High in Vitamins and Minerals: This curry is packed with whole foods that are rich in nutrients. You’ll find Vitamins A, C, K, Folate, Calcium, B Vitamins, and antioxidants in this dish!
Recipe FAQs
Will kids enjoy this panang curry?
It may be a bit on the spicy side for kids that are sensitive to spicy foods. However, it’s super creamy and when served with rice that helps to cut some of the spice. Feel free to reduce the amount of cayenne pepper to make it more kid friendly.
What is the difference between panang curry and red curry?
Red curry is spicier with lots of red chilis added, whereas panang curry has a distinct nutty flavor from the added peanut butter, and crunch of chopped nuts. The flavor of panang curry is much milder than a traditional Thai red curry.
What does Panang mean in Thai?
The word Panang means “cross” in Thai. This dish is traditionally made from grilled chicken. It got its name from the way the chicken legs were crossed on the grill.
How do you serve this vegan panang curry?
There are many ways you can enjoy this curry! The most traditional way is to serve with rice. While jasmine rice is most common, I prefer to serve this dish with brown rice for the added nutrients and fiber. This dish tastes great on its own and has all the elements of a meal you need including protein, healthy fats, vegetables, and healthy grains. However, you may enjoy serving it with a light side salad with a cool and refreshing side. Or steamed green beans for more yummy vegetables.
How do you store and keep leftovers?
Allow the curry and the rice to cool completely. Store the rice and curry in two different air tight containers in the refrigerator. I will keep for 3- 4 days. You can also freeze this dish if you prefer. Allow it to cool, then place the curry in a freezer safe container. Label with contents and date. It will keep in the freezer for 2-3 months.
Top Tips for Making this Vegan Panang Curry Recipe with Tofu
- Use a red curry sauce without added fish sauce to keep this recipe vegan.
- Make your own vegan panang curry paste.
- This recipe is also easy to make in the Instant Pot, to create a quick meal!
- If you can’t find Kaffir lime leaves, Thai basil makes a good substitute.
- If you haven’t been to an Asian grocery store, it’s a great place to pick up authentic ingredients to use in your Thai cooking. It will help create true authentic flavors! You can find fresh herbs, chili peppers, coriander root, and curry powder to name a few!
More Thai Recipes To Try!
- Thai Peanut Curry
- Tofu Broccoli with Sesame Noodles
- Sweet Potato Chickpea Curry
- Vegan Thai Green Curry
If you have tried this Vegan Panang Curry recipe, or any other recipe on my blog, then please rate it and let me know how it turned out in the comments below! You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious, healthy, family friendly food!
🎥 Watch How to Make It
Vegan Panang Curry with Tofu
Sweet and crunchy peanut butter mixed with silky coconut milk for the curry – combined with firm tofu and fresh farmer’s market vegetables make this vegan panang curry recipe a comforting and tasty meal.
Servings: 6 servings
Calories: 400kcal
Ingredients
- 20 oz block extra firm tofu drained and cut into 1 inch cubes
- 1 tbsp organic extra virgin coconut oil plus 1 tsp coconut oil
- 2 tbsp crunchy peanut butter
- 3-4 tbsp thai red curry paste
- 2 tsp ground cumin
- 2 tsp ground coriander
- ⅛-¼ tsp cayenne pepper I used 1/4 tsp for a nice kick
- 28 oz light coconut milk 2 cans
- 3 tbsp lower sodium soy sauce
- 1 tbsp brown sugar
- 2 shallots diced
- 2 bell peppers sliced
- 2 zucchini quartered and sliced
- 3 carrots sliced on a diagonal
- 1 head broccoli cut into florets
- 1 tbsp fresh lime juice
- dash of salt to taste
- Cooked brown rice for serving
- 1 tsp crushed peanuts per serving
Instructions
- Place tofu on several layers of paper towels. Cover with additional paper towels. Let stand for 30 minutes, pressing down occasionally. Heat a wok or large skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 8 minutes or until golden brown, stirring occasionally. Remove tofu from pan; keep warm.
- Add 1 tsp coconut oil to the pan. Add shallots, bell pepper, and carrots – saute 5 minutes. Then add the zucchini and broccoli – saute another 5 minutes until cooked lightly.
- In a medium pot, add peanut butter, curry paste, cumin, coriander, and cayenne; cook 15 seconds. Add coconut milk, soy sauce, and sugar, stirring with a whisk until smooth. Add in tofu and simmer 2-3 minutes.
- Pour tofu and sauce into the pan with the veggies. Simmer 5 minutes until the veggies have soaked up the sauce.
- Remove from heat and gently stir in lime juice. Serve with brown rice, and top with 1 tsp crushed peanuts per serving.
Notes
Top Tips for Making this Vegan Panang Curry Recipe with Tofu
- Use a red curry sauce without added fish sauce to keep this recipe vegan.
- Make your own vegan panang curry paste.
- This recipe is also easy to make in the Instant Pot, to create a quick meal!
- If you can’t find Kaffir lime leaves, Thai basil makes a good substitute.
- If you haven’t been to an Asian grocery store, it’s a great place to pick up authentic ingredients to use in your Thai cooking. It will help create true authentic flavors! You can find fresh herbs, chili peppers, coriander root, and curry powder to name a few!
Nutrition
Calories: 400kcal | Carbohydrates: 43.5g | Protein: 16.9g | Fat: 18.1g | Saturated Fat: 9.1g | Sodium: 717mg | Fiber: 8.8g | Sugar: 6.6g
This is a great dinner recipe, my family is going to love it, and I’ll definitely be making this tomorrow night for dinner!
Woohoo! Enjoy Beth!
Panang curry is my favorite. I never knew that it got its distinct flavor from peanut butter! Awesome recipe.
Thanks Sarah!! Glad you liked it!
I’ve always wanted to make a curry with peanut butter so I am so glad I found your recipe! This sounds delicious and is going to be our Saturday dinner!
Awesome!! I’m sure you’ll love this recipe Emily!
Loving all the fresh veggies in this dish! And I have some red curry paste in the cupboard but wasn’t sure what to do with it. Thanks…can’t wait to try!
Yay thanks Heather! I can’t wait to hear how you like this dish!
I will need to modify this to fit in to my Gastroparesis world. I can’t wait to try the curry. Yum
Hi Victoria! So sorry to hear you have Gastroparesis! But yes, you should be able to modify this to fit within your dietary restrictions. Let me know if you have any questions as you start to make this recipe – I’m sure you will love it!
Could you just substitute olive oil for coconut oil?
Absolutely! That should work fine.
does this recipe have any fish paste, oyster sauce, or other type of shellfish in it – through the soy sauce and or the red curry paste?
Hi Katherine! The brands I used did not have any shellfish or fish in them – both the soy sauce and red curry paste I used were 100% vegetarian. Hope that helps!
Hi ! Would you share what brand of red curry paste you used for this recipe? I’m trying to find a healthy, vegan Paste. Thanks!
Hi Sejal! Yes! I love this organic, vegan red curry paste. Hope that helps!
Anjali,
I love all your recipes – tried this curry tonight and it was AMAZING!! The sauce was honestly some of the best curry sauce my husband and I have had, restaurant included! Loving all the asian recipes you’ve been posting recently!
Maura
Hi Maura! Thank you so much!! I’m so glad you liked this recipe – I totally agree with you, the sauce is absolutely divine! 🙂
Hi Anjali,
After reading you receipes and blog. I am a big fan of you. I feel we need to add more spice to this curry. When I compared to resturant taste, something is missing. I like the taste.
Thanks so much Radha! To add more spice, just increase the amount of cayenne pepper in the curry. I added 1/4 tsp – which was hot enough for us, but everyone’s spice thresholds are different and that’s totally fine! I’d recommend trying 1/2 tsp cayenne pepper for you (or more to taste). Hope that helps!
What a delicious curry – love the flavors. This is the perfect dish to get us through the cold weather – lovely!
Mary
Thank you so much Mary! So glad you liked it!
Sounds good 🙂
Thanks! I’m sure you’ll love it!
Panang is my absolute favorite Thai curry, but to make it truly authentic it usually has a thicker sauce and is served on a plate rather than in a bowl.
It does look delicious though and it is nice to see a healthy option featuring lots of veggies!
Thanks! We served it in a bowl for easier slurping of the curry after all the veggies & tofu are gone 🙂 As for the thickness of the sauce, mine came out pretty thick but if you simmered it longer on the stove it would become even thicker. Hope that helps, and let me know how you like it if you try it!