Panang Curry

Panang Curry

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Course: Main Course
Keyword: Asian, Tofu, Vegan
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 People


  • Large pot
  • Food Processor
  • knife and cutting board

Adjust Servings


Panang Curry Paste

  • 1 Tbsp coriander seeds toasted
  • 1 Tbsp cumin seeds toasted
  • 1/2 Tbsp black peppercorns toasted
  • 5 cardamom pods toasted
  • 2 stalks lemongrass finely chopped
  • 2 small shallots minced
  • 5 kefir lime leaves finely chopped
  • 1 galangal finely chopped
  • 5-8 cloves garlic
  • 4 Tbsp cilantro
  • 1 fresh Thai red chili deseeded
  • 3 Tbsp peanuts
  • 3-5 dried red chilis Deseeded and soaked in water
  • 1 tsp salt

Panang Curry

  • 1 box tofu cut into 1 inch cubes
  • 1 Tbsp olive oil
  • 3-4 Tbsp Panang curry paste
  • 1 can coconut milk
  • 2 kefir lime leaves
  • 1 Tbsp peanut butter
  • 1 Tbsp brown sugar
  • 2 Tbsp soy sauce
  • 1 cup red bell pepper chopped
  • 1 cup green bell pepper chopped
  • 1 cup zucchini chopped
  • 1 cup broccoli chopped
  • 1/2 cup carrots chopped
  • 10 Thai basil leaves
  • 1 Tbsp lime juice
  • crushed peanuts garnish


  • In a food processor blend together all the paste ingredients until it becomes well incorporated and a paste like consistency.
  • In a large pot heat oil and saute curry paste for 2-3 minutes or until fragrant.
  • Add in your coconut milk and bring to a simmer. Add the peanut butter, brown sugar, soy sauce, kefir lime leaves, half of your basil and your vegetables. Simmer while stirring occasionally until vegetables become slightly tender, about 5-10 minutes.
  • Optional…. I like to add my cubed tofu into and air fryer or oven to make crispy but you don’t have to.
  • At this point when vegetables become soft add in your tofu and lime juice. And cook for another 2 minutes. Top with crushed peanuts and remain Thai basil. Serve with a side of rice and enjoy!

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