Vegan Panang Curry with Tofu

4.95 from 58 votes

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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!

Close up of a bowl of vegetable tofu curry over rice.

About the 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:

Ingredients

Labelled ingredients for a vegetable panang curry in bowls on a counter top.
  • 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.

Diced onions, garlic and carrot cooking in a skillet on a stovetop.

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.

Diced zucchini and thinly sliced bell pepper in a skillet with carrot, onion and garlic.

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.

Pouring coconut milk into a vegetable stir fry cooking on a stovetop.

Step 3. Add the broth and coconut milk and simmer until the carrots are tender and the curry is thick and creamy.

Thick and creamy vegetable curry with tofu in a skillet with a wooden spoon.

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.

A bowl of tofu vegetable curry over rice with cilantro beside it.
Tofu Panang Curry | Vegan | Running on Real Food
4.95 from 58 votes

Vegan Panang Curry Tofu

By: Deryn Macey
This creamy vegan curry is easy to make in about 20 minutes. All you’ll need to make it is basic pantry ingredients plus some tofu and vegetables. It’s thick, creamy, full of flavour and amazing served over a bed of basmati rice ready to soak up all the goodness.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 6
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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

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or a pot until heated through.

Nutrition

Serving: 1/6th of recipe, Calories: 244kcal, Carbohydrates: 18g, Protein: 11g, Fat: 16g, Fiber: 4g, Sugar: 10g
Like this recipe? Rate and comment below!

Update Note: Originally published on May 3, 2018.

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124 Comments

  1. What makes this recipe panang?I thought panang was a particular type of curry. ย When I go to the Asian market store they sell different curry pastes in cans and there are a few different kinds like red, green, yellow and panang.ย 

    1. Hi, as noted in the post, this is not a traditional panang curry but my version or twist on an authentic panang. To me the flavour is reminiscent of panang curry without using a curry paste base. Thanks, hope you enjoy.

  2. 5 stars
    I used almond butter instead of peanut butter. This was by far one of the tastiest recipes I’ve made in all my years as a vegan!

  3. 5 stars
    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.