Vegan Panang Curry with Tofu
on Sep 04, 2020, Updated Jul 20, 2026
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This easy vegan panang curry with tofu is a 30-minute dinner made with simple pantry ingredient. This is a great recipe for a quick plant-based meal that’s high in protein, flexible and great for meal prep.
This recipe is panang-inspired so uses pantry staples like coconut milk, curry powder and peanut butter to create a rich curry with panang-style flavors. It does not use panang curry paste.
5-Star Review
Panang curry is my favorite Thai takeout order, but I couldn’t find a recipe I could make at home. Not only is Deryn’s recipe delicious, but I love that the ingredients are easier to get than the other panang curry recipes I found. No chicken necessary – this dish is rich, tasty, and filling.
Why You’ll Love Vegan Panang Curry
- Ready in about 30 minutes with minimal prep.
- Made with everyday pantry staples.
- Rich, creamy and satisfying while still feeling light enough for an easy weeknight dinner.
- High in plant-based protein from tofu.
- Meal prep-friendly and reheats well.
- Easy to customize with different vegetables or spice levels.
- Consistently 5-star rated and tested.
Tofu is great in vegan curries for a source of protein and texture. You can also try it in this Easy Vegetable Curry with Tofu, Vegan Thai Red Curry with Tofu or Curried Tofu Recipe.
Ingredients You’ll Need
Below is a quick overview of what you’ll need to make the recipe and any substitutions you can make. Use the recipe card with the full list of ingredients and measurements at the bottom of the post when you’re ready to make the recipe.
- Coconut Milk: Use light or full-fat coconut milk. Light coconut milk keeps the curry rich without being overly heavy, especially with the added fat from the peanut butter. Full-fat will give a thicker, more indulgent sauce.
- Broth: Use vegetable broth or stock, either homemade or store-bought. Bouillon cubes or paste also work, just prepare according to package instructions.
- Peanut Butter: Use a natural peanut butter made with just peanuts or peanuts and salt for the best flavour and texture. Almond butter or sunflower seed butter can be used if needed, but peanut butter gives the most authentic panang-style flavour.
- Veggies: The recipe uses bell pepper, zucchini and carrot but is flexible. See options below for using other veggies.
- Curry Powder: Curry powder creates the base flavour for this easy pantry version of panang curry. Choose your favorite mild or medium curry powder.
- Tomato Paste: Tomato paste adds richness and depth to the sauce while balancing the sweetness of the coconut milk.
- Tofu: Firm or extra-firm tofu works best. Pressing it for 15–20 minutes before cooking helps it hold its shape and absorb more flavour. Instead of tofu, you could add chickpeas, tempeh or edamame.
- Maple Syrup: Just a small amount balances the spices and peanut butter without making the curry sweet.
Vegetable Variations
This curry is very flexible. Try swapping or adding vegetables such as:
- Broccoli
- Sweet potato
- Butternut squash
- Snap peas
- Green beans
- Bok choy
- Chestnuts
- Baby corn
- Mushrooms
- Spinach
- Kale
Add quick-cooking vegetables during the last 5–10 minutes of cooking so they stay crisp-tender.
How to Make Tofu Panang Curry
Before You Start: If you plan to serve over rice, which is recommended), start preparing that now so it can cook while you make the curry.
Step 1. Cook the onion, garlic and carrot in a skillet over medium heat until they start to soften. This should take 6-7 minutes.
Step 2: Add the zucchini and bell pepper. Stir, then add the tomato paste, curry powder, turmeric and salt. Cook a few more minutes.
Step 3. Add the broth and coconut milk and simmer until the carrots are tender and the curry is thick and creamy.
Step 4: Add the maple syrup, cilantro, peanut butter and tofu. Stir to combine and cook for a few minutes until the tofu is heated through.
Step 5: Serve the finished curry over a bowl of your favourite rice, noodles or one of the other ideas below.
What to Serve with Vegan Panang Curry
- Jasmine rice (traditional)
- Brown rice
- Coconut rice
- Quinoa
- Rice noodles
- Steamed broccoli
- Bok choy
- Cucumber salad
- For garnish: cilantro, lime wedges, roasted peanuts, Thai basil, green onions.
Common Panang Curry Mistakes
- The curry is too thin. Let it simmer uncovered for another 5–10 minutes so the sauce can reduce. If needed, stir in a little more peanut butter for extra richness.
- The curry is too thick. Add a splash of vegetable broth or coconut milk until it reaches your desired consistency.
- The coconut milk separated. This can happen if the curry boils too vigorously. Keep the curry at a gentle simmer and stir occasionally for a smooth, creamy sauce.
- The curry tastes too spicy. Add a little extra coconut milk or a teaspoon of brown sugar or maple syrup to balance the heat.
- The tofu is falling apart. Use extra-firm tofu and press it well before cooking to remove excess moisture.
FAQs
Panang curry is a rich Thai curry known for its creamy coconut milk base and nutty flavor. Traditional panang curry is made with panang curry paste, coconut milk and kaffir lime leaves, and is often served with chicken or beef. This vegan version recreates those rich, comforting flavours using easy-to-find pantry ingredients.
Both spellings are used, but Panang curry is the most common English spelling and the one you’ll see most often on restaurant menus and recipes. The name comes from the Thai curry phanaeng, so you may also see it spelled phanaeng curry in some cookbooks and by Thai food experts. They all refer to the same Thai curry.
Panang curry is thicker, richer and slightly sweeter than Thai red curry. It usually contains peanuts or peanut flavour, while red curry is more broth-based and tends to be spicier and lighter in texture.
Panang curry is generally mild to moderately spicy. This version is quite mild, but you can easily increase the heat by adding chili flakes, fresh chili or curry paste.
Yes, you can substitute the tofu with chickpeas, tempeh or even lentils for a different plant-based protein option. You can also add more vegetables if you prefer to skip the protein.
Yes. Full-fat coconut milk will make the curry richer and creamier, while light coconut milk keeps it a bit lighter. Both work well depending on your preference.
You can use a wide variety of vegetables including bell peppers, zucchini, broccoli, carrots, snap peas or spinach. This recipe is very flexible and works well with whatever you have on hand.
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave until heated through. You may need to add a splash of water or broth to loosen the sauce.
Yes, this curry freezes well for up to 2 months. Let it cool completely before freezing and thaw in the fridge overnight before reheating.
This recipe doubles easily if you’re cooking for a crowd or stocking your freezer. Use a large Dutch oven or soup pot and double every ingredient. The cooking time stays about the same.
Meal Prep and Storage
- Panang curry is an excellent meal prep recipe because the flavors continue to develop after a day in the refrigerator.
- Store the curry and cooked rice separately in airtight containers for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or coconut milk if the sauce has thickened.
- For freezing, portion the curry into freezer-safe containers without the rice and freeze for up to 2 months.
If you make this recipe, please consider leaving a comment and a ⭐⭐⭐⭐⭐ rating in the comment section below. It helps others who are thinking of making the recipe, and I love to hear from you. Thanks for trying my recipes! – Deryn
Vegan Panang Curry with Tofu
Ingredients
- 1 white onion, diced (2 cups, approx. 300g)
- 5 cloves garlic, minced
- 2 cups chopped carrots, approx. 300 g
- 1 small zucchini, sliced (approx. 1 heaping cup)
- 1 red pepper, thinly sliced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 tsp sea salt
- 1/4 cup tomato paste, 60 g
- 1 1/2 cups vegetable broth
- 14 oz can light coconut milk
- 1 tbsp pure maple syrup, substitute coconut sugar or other natural sweetener of choice
- 1/3 cup natural peanut butter, 100 g
- 350 g packaged firm tofu, cubed
- 1 cup chopped cilantro
- cooked white or brown rice, for serving
Instructions
- Add 2 tbsp of oil, water or broth to a large skillet with the diced onion, garlic and carrot. Cook for 6-7 minutes over medium heat, stirring often, until starting to soften and become fragrant.
- Add the zucchini and red pepper and stir to combine. Add the tomato paste, curry powder, turmeric and salt and cook for a few more minutes, stirring to combine.
- Add the vegetable broth and coconut milk and simmer lightly until the carrots are tender and it's thick and creamy, about 20 minutes. Stir occasionally as it cooks.
- Stir in the maple syrup, peanut butter, cilantro and cubed tofu and cook for a few more minutes until the peanut butter is combined and the tofu is heated through. Season with salt and pepper, as needed.
- Serve over basmati, brown rice or quinoa.
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Notes
Nutrition
Update Note: Originally published on May 3, 2018.
This was amazing!! I have made a lot of yummy curries in my life, but this one actually tastes restaurant quality! I’m so glad I decided to try yet another curry recipe based on the reviews; they are not wrong!
Thank you so much, Alicia! Glad it was a hit.