Vegan Panang Curry with Tofu and Crunchy Peanuts

the picky eater

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.

- High in Protein and Fiber - High in Vitamins and Minerals

👩‍🍳 What Makes This Vegan Thai Panang Curry Healthy?


How to make Vegan Panang Curry


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. 


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.

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