Vegan Panang Curry with Tofu
on Sep 04, 2020, Updated Apr 28, 2026
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This easy vegan panang curry with tofu is a quick, creamy 30-minute dinner made with simple pantry ingredients like coconut milk, peanut butter and curry powder.
This simplified version of Thai panang curry still delivers that signature sweet, salty, nutty flavour.
It’s one of my most-made weeknight meals because it’s reliable, flexible and always good. Once you make it, it tends to go into regular rotation.
Top 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 this Vegan Panang Curry
- Ready in about 30 minutes with minimal prep.
- Made with simple, accessible pantry ingredients.
- Rich and creamy without being overly heavy.
- 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 always great in vegetarian 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 can be used if needed, but peanut butter gives the most authentic panang-style flavour.
- Veggies: This recipe is flexible. Carrot can be swapped for sweet potato or squash, and broccoli works well in place of or alongside the peppers and zucchini.
How to Make Vegan 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.
Serve the finished curry over a bowl of your favourite rice, noodles or any other whole grain.
FAQs
Panang curry is a Thai curry known for its rich, slightly sweet and nutty flavour, typically made with peanuts and coconut milk. This version keeps those key flavours while simplifying the ingredient list for a quick, approachable vegan dinner.
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.
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.
Video
Notes
Nutrition
Update Note: Originally published on May 3, 2018.
Does the nutrition info include the rice or just the curry?(: thank u!
Just the curry. Thanks.
I’ve made this twice, from the recipe book I downloaded over the summer. I see you have updated the instructions here to include the turmeric and salt ;). This is really REALLY good, but for my taste buds I needed to add more curry to blend with the peanut butter. Also, I’ve not been able to get the broth to thicken with 1 1/2 C broth, so version 3 for me will be 1 C. I used a bundle of spinach in place of the cilantro (you do like cilantro and celery…). Plus some chopped green beans for extra veggies. (Ooh, would pineapple work here?)
Deserving of 5 stars even though I tweaked it to suit. A great recipe is tasty and flexible! Thank you!!
Thanks for your feedback and adjustments! I’m so glad you’ve been able to make the recipe work for you. I wouldn’t do pineapple personally but let me know if you try it!
This is delicious! I added a few mushrooms as well. I will be making this on a regular basis! Thank you!
You’re welcome! I’m so glad you enjoyed it. Sounds delish with mushrooms!
I have no point of reference having never eaten a panang curry before, but this was sooooo delicious. I could eat a bucket of it. I did a full vego version and used beans, zucchini, carrots, mushrooms and brocolli (no tofu). It was perfect. I didn’t add the salt but it seemed to make no difference. And left out the coriander because I hate it lol.
Filing it away to make again.
This recipe is INSANE! I just led a cooking class over zoom for the members of the zero waste club at my high school and we cooked this recipe together as a part of our meatless Monday’s campaign. Everyone had so much fun, it was such a simple and easy to follow recipe, and it came out beyond delicious. It tasted like legit Thai food!! I will 100% be making this again!
Aw that’s so awesome!! So glad everyone loved it and it was fun to make. Thanks so much for letting me know!
I made this last night…delicious! Can leftovers be frozen?
They can, yes. I don’t love freezing and thawing coconut milk but you can if you must, let cool then freeze up to 3 months. Thaw overnight in the fridge. It will also keep in fridge for up to 5 days. Glad you enjoyed!
This is the yummiest curry – thank you! I’ve made it twice this week and subbed chickpeas (for tofu) and used sweet potato, broccoli, cauliflower and carrots. Tonight we added cashews when serving. Serious deliciousness!
coconut oil or coconut milk. Ingredients list says coconut milk but preparing directions say coconut oil
In step 1, you can saute the veggies in coconut oil, water or broth. In step 4, you add the coconut milk.
Great recipe! This was so easy and fun to make. My husband and I have been trying to eat more plant based recipes. He was surprised how much flavor it packed and enjoyed eating every bite!
This is one of our absolute faves – we keep walking back to the stove to grab another spoonful haha!
I press the tofu beforehand (I don’t know if it’s necessary but I do it anyway) and then I actually put the tofu in at the same time as the coconut milk & broth, and I let it soak up the flavours for the remaining time! I also add mushrooms, they are soo good in this curry.