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Vegan Panang Curry

Quick and easy panang curry with tofu and bell pepper.

Course Main Course
Keyword thai curry, vegan panang curry
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings
Author Taavi Moore

Ingredients

  • 1-14 oz. pkg firm tofu, drained, pressed, and cut into 1" cubes
  • 2 tbsp neutral-flavored oil, divided
  • 1-inch piece fresh ginger, grated
  • 2 cloves garlic, minced
  • 3-4 tbsp high-quality Thai Panang curry paste (make sure it's vegan/contains no shrimp paste) *amount you use depends on your spice tolerance
  • 2 cups full-fat canned coconut milk
  • 10 makrut lime leaves
  • 2 tsp brown or palm sugar
  • 1 medium red bell pepper, thinly sliced
  • Juice from ½ lime
  • Thai basil, for serving
  • Crushed peanuts, for serving

Instructions

  1. Preheat the oven to 425°F. Add tofu to a large baking sheet and toss with 1 tbsp oil and sprinkle of kosher salt. Bake for 20-25 minutes until golden brown and crispy. 

  2. Meanwhile, heat remaining 1 tbsp oil in a large skillet over medium-high heat. Add garlic and ginger. Cook for 1-2 minutes until fragrant, stirring frequently to prevent burning.

  3. Stir in Panang curry paste and 2 tbsp coconut milk. Cook for 2-3 minutes until fragrant and curry paste has mostly dried out. This step will release flavors from the curry paste.

  4. Pour in the remaining coconut milk, lime leaves, and sugar. Bring to a low simmer and cook for 10-15 minutes until slightly thickened. Stir in bell pepper and tofu and simmer for 1-2 minutes more until tender and tofu is warm. 

  5. Add lime juice. Serve over rice and garnish with Thai basil and crushed peanuts.