Vegan Panang Curry
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Thai, Malaysian
Author:
Spice Zen
Servings
4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 Minutes
Dietary Information
Gluten-Free, Dairy-Free, Nut-Free (adaptable), Soy-Free (adaptable)
A Thai-style Panang curry that’s easy to cook and well suited to busy weeknights. Vegetables and tofu simmer in coconut cream with Spice Zen Panang Curry Spice Blend, creating a thick curry that’s mildly spiced, lightly sweet and smooth. Balanced and family-friendly, it’s an easy, luxurious dish to serve with steamed jasmine rice.
Ingredients
Vegetables & Protein
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500 g mixed vegetables, diced (red capsicum, beans and carrots work well)
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200 g firm or fried tofu, cubed
Curry Base
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2 tbsp cooking oil
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2 small brown onions, finely chopped or pureed
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2 tsp garlic, finely chopped or pureed
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1½ tbsp Spice Zen Panang Curry Spice Blend
Coconut sauce
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400 ml coconut cream (or 140 ml coconut cream + 260 ml coconut milk)
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1½ tbsp coconut sugar
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½ tsp salt, or to taste
Finish & Garnish
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¼ cup roasted peanuts, crushed (optional)
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Fresh kaffir lime leaves, finely shredded
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1 fresh red chilli, sliced diagonally
Directions
Heat oil in a pan over medium heat. Add onion and garlic and cook for 2–3 minutes until softened.
Add Spice Zen Panang Curry Spice Blend and stir until aromatic.
Add vegetables and tofu and stir to coat evenly in the spiced base.
Add coconut cream and salt and bring to a gentle boil.
Reduce heat and simmer for about 15 minutes, until vegetables are tender and the oil begins to separate.
Stir in coconut sugar and cook for a further 5 minutes.
Remove from heat and garnish with peanuts, kaffir lime leaves and chilli. Serve hot with jasmine rice.
Chef's Notes
Panang curry is naturally thicker than other Thai curries and should coat the vegetables rather than flow freely.
Start with a slightly smaller amount of spice blend if cooking for children, then adjust at the table if needed.
Kaffir lime leaves add freshness and balance just before serving.
Recipe Note
Spice Blend Adjustment
This curry works well across heat preferences. Use 1 tablespoon of spice blend for a milder, kid-friendly version, or increase slightly for a bolder finish.
Nut-Free Option
Omit peanuts and garnish with extra kaffir lime leaves or sliced chilli.
Vegetable Variations
Pumpkin, sweet potato or broccoli work well in place of capsicum or beans.
These recipes are provided for general inspiration and home use. Results may vary depending on ingredients, equipment and technique. Please check ingredients for allergens and follow safe food handling practices.
