Vegan Panang Curry with Tofu
on Sep 04, 2020, Updated Dec 12, 2025
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This popular vegan panang curry recipe is easy to make in under 30 minutes with simple pantry ingredients and a hit with everyone who makes it!
Featured 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.
⭐⭐⭐⭐⭐
Rae
Why You’ll Love this Recipe
Panang curry, also spelled phanaeng or panaeng, is a thick Thai curry with a sweet, salty and nutty peanut flavour.
Traditionally, Thai panang curry is made with chili peppers, lemongrass, galangal, kaffir lime, coriander seeds, cumin seeds, garlic, shallot, shrimp paste, salt and peanuts.
This recipe is my version of Thai panang curry. I use light coconut milk, curry powder, tomato paste and peanut butter instead of traditional ingredients. It’s not authentic in any way but it is very delicious. Here’s why I think you’ll love it:
- Quick and Easy: You’ll need less than 30 minutes and just a handful of basic ingredients.
- Vegan, gluten-free, oil-free, refined sugar-free.
- The tofu makes is a good source of plant-based protein.
- Makes great leftovers.
- It’s versatile and can easily be adjusted with different veggies or spice level.
- 5-star reviewed: Cook this recipe with confidence!
Tofu is always great in vegetarian curries for a source of protein and texture. You can also try it in this Easy Vegetable Curry with Tofu, Thai Red Curry Vegetables with Tofu or Curried Tofu,
Ingredients
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: You can use light or full-fat coconut milk, I tend to lean towards light coconut milk because I find full-fat to be a bit too heavy…plus this recipe already had added fats from the peanut butter
- Broth: Use homemade or store-bought, carton broth or bouillon cubes.
- Peanut Butter: Be sure to use a good quality, natural peanut butter with just 1-2 ingredients (peanuts or peanuts and salt). Can be substituted with almond butter if needed but I really prefer peanut butter in this recipe.
- Veggies: Carrot can be omitted or subbed with sweet potato or squash. Broccoli works well in addition to or in place or peppers and zucchini.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
Step-by-Step Instructions
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 and stir to combine then add the tomato paste, curry powder, turmeric and salt. Stir and cook for 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, mix it all up and cook for a few minutes until the tofu is heated through.
Serve the finished curry over a bowl of your favourite rice, noodles or any other whole grain.
If you try this Vegan Panang Curry or any other recipe on Running on Real Food, don’t forget to leave 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. And don’t forget to tag me on Instagram @runningonrealfood so I can see your creation! Thanks for trying my recipes! – Deryn
More Recipes to Try!
Vegan Panang Curry 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.
Video
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.