Simple Vegetable Panang Curry (Tofu or Hen)

Simple Vegetable Panang Curry (Tofu or Hen)

Close up shot of vegetable panang curry with tofu served over rice

Curry that’s quicker to make than it’s to get it delivered? We’re in. We’ve achieved inexperienced, pink, yellow, and Massaman curries, however we have been lacking one other Thai basic: panang curry! By no means had it? It’s like pink curry’s richer, milder, peanutty cousin, and it’s SO good!

That is our impressed, veggie-packed model made with easier-to-find components and your selection of hen or tofu for protein. It’s SO wealthy and comforting, you received’t consider it solely takes half-hour. Allow us to present you the way it’s achieved!

Coconut milk, red bell pepper, curry paste, ginger, oil, cauliflower, onion, and salt

What’s Panang Curry?

Panang curry (additionally spelled phanaeng or phanang) is a Thai curry much like pink curry, nevertheless it’s thicker, richer, and made with peanuts. It’s salty-sweet and the cumin and coriander seeds are extra outstanding in taste.

The primary written point out of the dish is believed to be in an 1890 cookbook. Historically, it’s made with pork or different meats and doesn’t comprise greens. Study extra about panang curry and discover a extra conventional recipe from Sizzling Thai Kitchen.

Our impressed model will not be conventional — as an alternative, it’s veggie-forward with choices so as to add both tofu or hen for protein, much like what we’ve tried at Thai eating places within the US. It additionally options components which might be simpler to search out in our area.

Make Vegetable Panang Curry

We start with a flavorful base of sautéed onion, garlic, ginger, and do-it-yourself panang curry paste. Our do-it-yourself model is recent and spicy, however you should use store-bought curry paste with just some changes (assume including extra ginger, omitting the salt, and including peanut butter and maple syrup).

Sautéing onion, garlic, ginger, and curry paste in a rimmed skillet

Subsequent, we add canned gentle coconut milk to offer this curry the basic richness of panang curry with out making it too heavy.

Cauliflower and bell pepper floating at the top of a pan of panang curry

Then it’s time to usher in the veggies (and hen, if together with) and simmer them within the curry till tender and cooked by. We like pink bell pepper, cauliflower, and spinach for a distinction of textures, vitamins, and colours, however be happy to experiment with different veggies!

If utilizing tofu, it’s greatest to prepare dinner it individually till browned on all sides, which ensures the very best taste and texture.

Pan of tofu vegetable panang curry sprinkled with peanuts

We hope you LOVE this panang curry! It’s:

Fast & straightforward
& SO comforting!

It’s a flexible recipe good for utilizing up no matter veggies + protein you might have round or making forward to take pleasure in all through the week. Pair together with your favourite grain (we like rice or quinoa) for a satisfying meal!

Collard Inexperienced Spring Rolls or Vibrant Mango Salad with Peanut Dressing can be scrumptious appetizers in the event you’re feeling impressed to make extra.

Extra Thai-Impressed Curry Recipes

In the event you do that recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, pals!

Serving bowls of vegetable panang curry with white rice

Prep Time 5 minutes

Cook dinner Time 25 minutes

Complete Time 30 minutes

Servings 4 (Servings)

Course Entree

Delicacies Gluten-Free, Thai-Impressed, Vegan (non-obligatory)

Freezer Pleasant 1 month

Does it maintain? 4-5 Days

Stop your display screen from going darkish

PROTEIN OPTIONS non-obligatory

  • 1 (14 oz) bundle extra-firm tofu, reduce into 1-inch cubes (vegan possibility)
  • 1 lb boneless skinless hen breasts, sliced (meat possibility — pasture-raised, native, natural when doable)


  • 2-3 Tbsp avocado or coconut oil
  • 1/2 giant yellow onion, minced
  • 4 giant cloves garlic, pressed or finely minced
  • 1 Tbsp ginger, grated or finely minced (~1 inch piece // grated for a stronger ginger taste)
  • 1/2 cup panang curry paste (if utilizing store-bought, begin with 2-3 Tbsp and see notes*)
  • 2 (14 oz.) cans gentle coconut milk
  • 1/2-3/4 tsp sea salt (scale back/omit if utilizing store-bought curry paste)
  • 1-2 Tbsp peanut butter (non-obligatory)
  • 1-2 Tbsp maple syrup (non-obligatory)
  • 1 small pink bell pepper, reduce into bite-size items
  • 2 cups cauliflower florets
  • 2-3 cups child spinach (non-obligatory)

FOR SERVING non-obligatory

  • Rice or Quinoa
  • Lime wedges
  • Contemporary cilantro
  • Roasted salted peanuts, chopped
  • GRAINS: If you’re serving your curry with rice or quinoa, begin it at the moment.
  • CURRY: Warmth a big rimmed skillet or pot over medium warmth. As soon as scorching, add oil and onion and sauté for 3 minutes, stirring ceaselessly, till softened. Add the garlic and ginger and sauté for 1 minute extra.

  • Add curry paste (store-bought curry paste is extra concentrated, so you’ll want to begin with much less!) and prepare dinner for two minutes, stirring sometimes, till aromatic and barely bubbly. Add the coconut milk and sea salt (omit/scale back if utilizing store-bought curry paste) and whisk to mix. Style and modify at the moment, including peanut butter for richness, maple syrup for sweetness, or extra salt for stability.

  • After adjusting for taste stability, add the bell pepper, cauliflower, and hen (if utilizing) and produce to a light-weight simmer. Cowl and prepare dinner for 10-Quarter-hour or till the cauliflower is tender.

  • TOFU: Whereas the curry simmers, warmth a medium-sized nonstick or forged iron skillet over medium-high warmth. Add ~1 ½ Tbsp avocado oil (sufficient to completely cowl the underside of the skillet) after which add the cubed tofu. Fry till crispy and golden brown on all sides, ~2 minutes per aspect. Optionally, switch to a paper towel-lined plate after frying to soak up extra oil. As soon as the veggies are tender, add the fried tofu to the curry.
  • When the greens are tender and the (non-obligatory) protein is included, add the infant spinach (non-obligatory) and stir. As soon as the spinach is wilted, the curry is able to serve together with your selection of grains.

  • This curry is scrumptious with a squeeze of lime juice and garnished with cilantro and chopped peanuts.

  • Leftovers maintain for 4-5 days within the fridge or within the freezer for as much as 1 month.

*We choose this recipe with our do-it-yourself Panang Curry Paste for greatest taste, nevertheless it does work with store-bought with just a few changes. Retailer-bought curry paste is far saltier and tastes much less recent. To compensate, we suggest doubling the ginger, omitting the salt, and including peanut butter and maple syrup to style.
*Prep/prepare dinner time doesn’t embody cooking non-obligatory proteins.
*Diet info is a tough estimate calculated with do-it-yourself panang curry paste, the lesser quantities of avocado oil and salt, and with out non-obligatory components reminiscent of grains, tofu, and hen.

Serving: 1 serving (with out added protein or grains) Energy: 297 Carbohydrates: 18.7 g Protein: 3.6 g Fats: 24 g Saturated Fats: 12.2 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 7.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 732 mg Potassium: 321 mg Fiber: 2.7 g Sugar: 10.7 g Vitamin A: 814 IU Vitamin C: 57 mg Calcium: 41 mg Iron: 0.8 mg

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