Straightforward Vegetable Panang Curry (Tofu or Rooster)


Close up shot of vegetable panang curry with tofu served over rice

Curry that’s quicker to make than it’s to get it delivered? We’re in. We’ve carried out inexperienced, pink, yellow, and Massaman curries, however we had been lacking one other Thai traditional: panang curry! By no means had it? It’s like pink curry’s richer, milder, peanutty cousin, and it’s SO good!

That is our impressed, veggie-packed model made with easier-to-find components and your alternative of hen or tofu for protein. It’s SO wealthy and comforting, you gained’t imagine it solely takes half-hour. Allow us to present you the way it’s carried out!

Coconut milk, red bell pepper, curry paste, ginger, oil, cauliflower, onion, and salt

What’s Panang Curry?

Panang curry (additionally spelled phanaeng or phanang) is a Thai curry just like pink curry, however it’s thicker, richer, and made with peanuts. It’s salty-sweet and the cumin and coriander seeds are extra outstanding in taste.

The primary written point out of the dish is believed to be in an 1890 cookbook. Historically, it’s made with pork or different meats and doesn’t comprise greens. Be taught extra about panang curry and discover a extra conventional recipe from Scorching Thai Kitchen.

Our impressed model is just not conventional — as an alternative, it’s veggie-forward with choices so as to add both tofu or hen for protein, just like what we’ve tried at Thai eating places within the US. It additionally options components which can be simpler to search out in our area.

Easy methods to Make Vegetable Panang Curry

We start with a flavorful base of sautéed onion, garlic, ginger, and home made panang curry paste. Our home made model is recent and spicy, however you should utilize store-bought curry paste with just some changes (suppose including extra ginger, omitting the salt, and including peanut butter and maple syrup).

Sautéing onion, garlic, ginger, and curry paste in a rimmed skillet

Subsequent, we add canned mild coconut milk to provide this curry the traditional richness of panang curry with out making it too heavy.

Cauliflower and bell pepper floating at the top of a pan of panang curry

Then it’s time to herald the veggies (and hen, if together with) and simmer them within the curry till tender and cooked by way of. We like pink bell pepper, cauliflower, and spinach for a distinction of textures, vitamins, and colours, however be happy to experiment with different veggies!

If utilizing tofu, it’s greatest to prepare dinner it individually till browned on all sides, which ensures the most effective taste and texture.

Pan of tofu vegetable panang curry sprinkled with peanuts

We hope you LOVE this panang curry! It’s:

Fast & straightforward
& SO comforting!

It’s a flexible recipe excellent for utilizing up no matter veggies + protein you might have round or making forward to take pleasure in all through the week. Pair along with your favourite grain (we like rice or quinoa) for a satisfying meal!

Collard Inexperienced Spring Rolls or Vibrant Mango Salad with Peanut Dressing could be scrumptious appetizers should you’re feeling impressed to make extra.

Extra Thai-Impressed Curry Recipes

Should you do this recipe, tell us! Depart a remark, charge it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Serving bowls of vegetable panang curry with white rice

Prep Time 5 minutes

Cook dinner Time 25 minutes

Whole Time 30 minutes

Servings 4 (Servings)

Course Entree

Delicacies Gluten-Free, Thai-Impressed, Vegan (optionally available)

Freezer Pleasant 1 month

Does it maintain? 4-5 Days

Stop your display screen from going darkish

PROTEIN OPTIONS optionally available

  • 1 (14 oz) package deal extra-firm tofu, reduce into 1-inch cubes (vegan possibility)
  • 1 lb boneless skinless hen breasts, sliced (meat possibility — pasture-raised, native, natural when attainable)


  • 2-3 Tbsp avocado or coconut oil
  • 1/2 giant yellow onion, minced
  • 4 giant cloves garlic, pressed or finely minced
  • 1 Tbsp ginger, grated or finely minced (~1 inch piece // grated for a stronger ginger taste)
  • 1/2 cup panang curry paste (if utilizing store-bought, begin with 2-3 Tbsp and see notes*)
  • 2 (14 oz.) cans mild coconut milk
  • 1/2-3/4 tsp sea salt (scale back/omit if utilizing store-bought curry paste)
  • 1-2 Tbsp peanut butter (optionally available)
  • 1-2 Tbsp maple syrup (optionally available)
  • 1 small pink bell pepper, reduce into bite-size items
  • 2 cups cauliflower florets
  • 2-3 cups child spinach (optionally available)

FOR SERVING optionally available

  • Rice or Quinoa
  • Lime wedges
  • Recent cilantro
  • Roasted salted peanuts, chopped
  • GRAINS: In case you are serving your curry with rice or quinoa, begin it right now.
  • CURRY: Warmth a big rimmed skillet or pot over medium warmth. As soon as scorching, add oil and onion and sauté for 3 minutes, stirring often, till softened. Add the garlic and ginger and sauté for 1 minute extra.

  • Add curry paste (store-bought curry paste is extra concentrated, so be sure you begin with much less!) and prepare dinner for two minutes, stirring sometimes, till aromatic and barely bubbly. Add the coconut milk and sea salt (omit/scale back if utilizing store-bought curry paste) and whisk to mix. Style and regulate right now, including peanut butter for richness, maple syrup for sweetness, or extra salt for stability.

  • After adjusting for taste stability, add the bell pepper, cauliflower, and hen (if utilizing) and convey to a lightweight simmer. Cowl and prepare dinner for 10-Quarter-hour or till the cauliflower is tender.

  • TOFU: Whereas the curry simmers, warmth a medium-sized nonstick or forged iron skillet over medium-high warmth. Add ~1 ½ Tbsp avocado oil (sufficient to totally cowl the underside of the skillet) after which add the cubed tofu. Fry till crispy and golden brown on all sides, ~2 minutes per facet. Optionally, switch to a paper towel-lined plate after frying to soak up extra oil. As soon as the veggies are tender, add the fried tofu to the curry.
  • When the greens are tender and the (optionally available) protein is integrated, add the child spinach (optionally available) and stir. As soon as the spinach is wilted, the curry is able to serve along with your alternative of grains.

  • This curry is scrumptious with a squeeze of lime juice and garnished with cilantro and chopped peanuts.

  • Leftovers maintain for 4-5 days within the fridge or within the freezer for as much as 1 month.

*We favor this recipe with our home made Panang Curry Paste for greatest taste, however it does work with store-bought with a number of changes. Retailer-bought curry paste is way saltier and tastes much less recent. To compensate, we advocate doubling the ginger, omitting the salt, and including peanut butter and maple syrup to style.
*Prep/prepare dinner time doesn’t embrace cooking optionally available proteins.
*Vitamin info is a tough estimate calculated with home made panang curry paste, the lesser quantities of avocado oil and salt, and with out optionally available components resembling grains, tofu, and hen.

Serving: 1 serving (with out added protein or grains) Energy: 297 Carbohydrates: 18.7 g Protein: 3.6 g Fats: 24 g Saturated Fats: 12.2 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 7.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 732 mg Potassium: 321 mg Fiber: 2.7 g Sugar: 10.7 g Vitamin A: 814 IU Vitamin C: 57 mg Calcium: 41 mg Iron: 0.8 mg


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