Straightforward Vegetable Panang Curry (Tofu or Rooster)






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

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

That is our impressed, veggie-packed model made with easier-to-find substances and your selection of rooster or tofu for protein. It’s SO wealthy and comforting, you received’t consider it solely takes half-hour. Allow us to present you the way it’s completed!

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 purple curry, nevertheless it’s thicker, richer, and made with peanuts. It’s salty-sweet and the cumin and coriander seeds are extra distinguished 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 Sizzling Thai Kitchen.

Our impressed model isn’t conventional — as a substitute, it’s veggie-forward with choices so as to add both tofu or rooster for protein, just like what we’ve tried at Thai eating places within the US. It additionally options substances which are simpler to search out in our area.

The way 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 contemporary and spicy, however you should use store-bought curry paste with only a few changes (assume 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 gentle coconut milk to provide this curry the basic 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 usher in the veggies (and rooster, if together with) and simmer them within the curry till tender and cooked by. We like purple 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 one of the best taste and texture.

Pan of tofu vegetable panang curry sprinkled with peanuts

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

Fast & simple
& SO comforting!

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

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

Extra Thai-Impressed Curry Recipes

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

Serving bowls of vegetable panang curry with white rice

Prep Time 5 minutes

Prepare dinner Time 25 minutes

Whole Time 30 minutes

Servings 4 (Servings)

Course Entree

Delicacies Gluten-Free, Thai-Impressed, Vegan (non-obligatory)

Freezer Pleasant 1 month

Does it preserve? 4-5 Days

Stop your display screen from going darkish

PROTEIN OPTIONS non-obligatory

  • 1 (14 oz) bundle extra-firm tofu, reduce into 1-inch cubes (vegan possibility)
  • 1 lb boneless skinless rooster 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 gentle coconut milk
  • 1/2-3/4 tsp sea salt (scale back/omit if utilizing store-bought curry paste)
  • 1-2 Tbsp peanut butter (non-obligatory)
  • 1-2 Tbsp maple syrup (non-obligatory)
  • 1 small purple bell pepper, reduce into bite-size items
  • 2 cups cauliflower florets
  • 2-3 cups child spinach (non-obligatory)

FOR SERVING non-obligatory

  • Rice or Quinoa
  • Lime wedges
  • Recent cilantro
  • Roasted salted peanuts, chopped
  • GRAINS: If you’re 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 sizzling, add oil and onion and sauté for 3 minutes, stirring regularly, till softened. Add the garlic and ginger and sauté for 1 minute extra.

  • Add curry paste (store-bought curry paste is extra concentrated, so you’ll want to begin with much less!) and prepare dinner for two minutes, stirring often, 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 steadiness.

  • After adjusting for taste steadiness, add the bell pepper, cauliflower, and rooster (if utilizing) and produce 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 aspect. 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 (non-obligatory) protein is integrated, add the child spinach (non-obligatory) and stir. As soon as the spinach is wilted, the curry is able to serve together with your selection of grains.

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

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

*We desire this recipe with our home made Panang Curry Paste for greatest taste, nevertheless it does work with store-bought with a couple of changes. Retailer-bought curry paste is way saltier and tastes much less contemporary. To compensate, we suggest doubling the ginger, omitting the salt, and including peanut butter and maple syrup to style.
*Prep/prepare dinner time doesn’t embody cooking non-obligatory proteins.
*Diet data is a tough estimate calculated with home made panang curry paste, the lesser quantities of avocado oil and salt, and with out non-obligatory substances similar to grains, tofu, and rooster.

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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