Vegan Panang Curry with Tofu
on Sep 04, 2020, Updated Aug 29, 2024
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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!
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
- 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.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
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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 delicious. Didn’t have zucchini so used broccoli instead. I will definitely make it again. Highly recommend!
Glad you enjoyed, Tammy!
This curry is absolutely delicious! Packed full of yummy veg and tofu with an amazing creamy and peanuty sauce! Will 100% be making this again!
Thanks for sharing the recipe! 😊
I don’t usually comment on recipes but this was so delicious I had to leave a comment. I added some mushrooms and cooked the tofu separately since I like a very crispy tofu. Those were the only tweaks I made. It was so good I had 2 servings and if I wasn’t so full I would eat another.
I just made the vegetables, wonder should I fry the tofu before adding?
I don’t for this recipe but you can if you’d prefer crispy tofu. You can use the tofu instructions from my sweet and sour tofu recipe, so fry or bake it before starting the curry, remove from the pan and then add back in at the end.
This recipe is wonderful to. Yummy!
Excellent recipe! Delicious! I added some lime juice in top and had it with rice. Had 2nd’s and cant wait for left overs tomorrow night.
I love, Love, LOVE this recipe!! It was my first introduction into plant-based eating and it remains a steady favorite! Today I am attempting to make a gimongous batch in my 20-quart roaster. I’ve been using this lately to make soups and freezing them in single portions with much success – I work a crazy schedule and raise alpacas on my hobby ranch – now there’s always something yummy that can be ready in minutes!
Great idea! So glad you enjoy the recipe.
Incredible! I made this for my spouse who asked me to make it at least 2x/mo.
Decided to add roasted Delicata squash, and fresh chopped red bell peppers over the top of the serving (instead of cooking it); and also cooked cubed tofu in a separate skillet before adding to the sauce. The flavors were spot on–delicious!!! Thanks so much!!!
Sounds amazing with squash! So glad you both love it. Thanks for the review!
Hi Deryn. I made this tonight and it was so yummy. Another great recipe and easy too! Jeff
That’s awesome, Jeff! So glad you enjoyed it. Thanks for the review!
As others have said, this tastes amazing! I made it for the second time yesterday and made few tweaks to give it a bit more of a kick. I used hot curry powder instead of medium and added a further teaspoonful of cayenne chilli which did the trick nicely. I also used quorn pieces instead of the tofu -once marinaded it tastes great. Thanks.