Spice up your week with our Panang Curry.

Welcome to my vegan Panang curry recipe – a delicious and authentic Thai dish that’s perfect for those who crave exotic flavors without sacrificing their dietary lifestyle. As a vegan chef, I have always been passionate about creating dishes that are both healthy and flavorful. And with this recipe, I’m sure you’ll agree that the combination of fresh, wholesome ingredients and aromatic spices make for a remarkable taste sensation.

There’s nothing quite like a hearty, warm bowl of curry on a chilly evening to soothe your soul. And this Panang curry is no exception. It features an abundance of vegetables like sweet potatoes, bell peppers, and kale, which simmer in a rich coconut milk-based broth with the perfect balance of spices including cumin, turmeric, and ginger. Combine that with crispy tofu, and you have yourself a complete meal in one pot.

Not only is this vegan Panang curry recipe easy to make, but it also tastes better than anything you could find in a restaurant. You don’t have to be an experienced cook to whip up this dish. All it takes is thirty minutes to create a mouth-watering masterpiece that will leave your taste buds yearning for more.

So join me as we embark on this culinary adventure and experience the best of Thailand right there in your own kitchen. Let’s get cooking!

Why You’ll Love This Recipe

Vegetarian Panang Curry
Vegetarian Panang Curry

Looking for a hearty and flavorful meal that is easy to prepare, full of vegan goodness and can be customized to meet your taste? Look no further than this Vegetarian Panang Curry Recipe!

This recipe is the perfect addition to your meatless Monday routine or a great option for those who are vegan or vegetarian. This curry is packed with nutritious veggies like sweet potatoes, kale, and bell peppers, along with protein from extra-firm tofu.

But what really sets this recipe apart is the rich and bold flavor profile that comes from the combination of spices, roasted cashews, and the savory panang curry paste. The creamy coconut milk helps to balance out the heat while adding a luscious creaminess to every bite. Plus, with the addition of peanut butter and fresh lime juice, you can expect a burst of tangy flavors with every spoonful.

Not only does this dish taste amazing, but it is also incredibly easy to customize and make your own. You can switch up the veggies to suit your tastes or incorporate different proteins like chickpeas or seitan. Additionally, with variations for making it in an Instant Pot or on the stovetop, this recipe is accessible for all levels of cooking experience.

Whether you’re a long-time vegan or just looking to reduce your meat intake, this Vegetarian Panang Curry recipe should be at the top of your list. Not only will it satisfy your cravings for something savory and delicious but it will also leave you feeling full and satisfied. Try it out today – you won’t be disappointed!

Ingredient List

 A vibrant rainbow of ingredients ready for a delicious Vegetarian Panang Curry!
A vibrant rainbow of ingredients ready for a delicious Vegetarian Panang Curry!

Let’s take a closer look at the ingredients needed to create this delicious vegetarian Panang curry recipe. Here’s what you’ll need:

Vegetables and Tofu

  • 1 sweet potato, peeled and cubed
  • 2 cups of kale, roughly chopped
  • 1 extra firm tofu block, cubed
  • 1 small shallot, diced
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 1 small white onion, sliced
  • 3 bell peppers, sliced into 1-inch strips
  • Mixed vegetables (e.g. carrots, broccoli), optional

Panang Curry Sauce

  • 6 tbsp Thai red curry paste (homemade or store-bought)
  • 3 tbsp peanut butter
  • 2 tbsp brown sugar
  • 1 tbsp maple syrup
  • 400 ml can of coconut milk (full-fat or light)
  • ½ tablespoon of sea salt (add more to taste)
  • Juice and zest of one lime
  • 2 tsp ground cumin
  • 2 tsp turmeric

Toppings and Garnishes

  • Roasted cashews
  • Lime wedges
  • Extra fresh herbs (basil or cilantro)

Make sure you have all these ingredients handy before starting to cook the dish. Don’t worry; they are relatively easy to find in any grocery store or online retailer.

The Recipe How-To

 This warm and hearty curry is perfect for a cozy night in.
This warm and hearty curry is perfect for a cozy night in.

Now that you have your ingredients at hand, it’s time to proceed with the recipe. Here are the steps to create a mouth-watering Vegetarian Panang Curry!

Step 1: Cook the Tofu

Preheat your oven to 400°F and line a baking sheet with parchment paper. Cut extra firm tofu into uniform cubes and place them on the lined baking sheet. Bake for around 20-25 minutes until golden brown and crispy on the outside.

Step 2: Prepare the Vegetables

While your tofu is in the oven, peel and cut sweet potato into small cubes, de-stem and chop kale, thinly slice shallot, mince garlic cloves, and finely grate fresh ginger.

Step 3: Sauté Vegetables

Heat up some oil in a large pot or wok over medium-high heat. Once the oil is hot, add shallots to it and sauté for around two minutes until they turn translucent.

Then, add garlic and ginger to the mix and cook for another minute until aromatic. Next, add cubed sweet potatoes and cook them with the spices for around five minutes until they start to soften.

Step 4: Mix Curry Paste & Peanut Butter

Add panang curry paste (around 1-2 tablespoons depending on preference), and peanut butter (around one tablespoon) to your vegetables. Stir well together before adding around 1/2 tablespoon of hot water to thin out the paste.

Step 5: Add Coconut Milk & Kale

Pour in coconut milk (around 400ml) into your pot of vegetables, mix it well with other ingredients before adding chopped kale into it as well.

Step 6: Season the Curry

Add some salt, pepper, brown sugar (around 1/4 cup)and let everything simmer over medium heat for around five minutes until your sweet potatoes are soft enough.

Step 7: Serve Up

At this point, you should have a delicious panang curry with crispy tofu, tender sweet potatoes, and nutrient-rich kale. You can serve this with rice or noodles.

Enjoy your hearty Vegetarian Panang Curry that will satisfy your cravings within just 30 minutes!

Substitutions and Variations

 Get ready to dive into a bowl of pure comfort!
Get ready to dive into a bowl of pure comfort!

Are you looking for ways to customize the Vegetarian Panang Curry Recipe? Here are some suggestions for substitutions and variations that you can try to make this recipe your own.

– Protein swap: If you are not a fan of tofu, you can substitute it with seitan, tempeh, or your favorite plant-based protein.

– Vegetable swap: You can replace the sweet potato and kale with other vegetables such as butternut squash, pumpkin or green bell peppers. You could also add in baby corn or bamboo shoots to give the dish an added crunch.

– Spice level: If you prefer milder curry, adjust the amount of Panang Curry paste accordingly. Conversely, if you would like to spice things up, try adding in more curry paste as well as some extra Thai chillies.

– Coconut milk: You can try using reduced-fat coconut milk for a healthier take on this recipe. However, please note that this may slightly change the taste and consistency of the dish.

– Nut allergy: If you are allergic to peanuts, simply leave out the peanut butter or replace it with almond butter or cashew butter.

– Instant Pot Option: For those who have an instant pot at home, reduce 1/4 cup water and add all ingredients into the pot. Cook on manual mode for 5 minutes then do a quick release.

Remember that these are just suggestions; feel free to experiment with different combinations of ingredients and see what works best for you. The beauty of vegan cooking is being able to cater to your cravings and dietary restrictions while still creating a meal that is delicious and satisfying.

Serving and Pairing

 Colorful veggies and savory flavors come together in the ultimate curry feast.
Colorful veggies and savory flavors come together in the ultimate curry feast.

As a vegan chef, I believe that every dish should not only be tasty but also aesthetically pleasing. This easy vegan Panang curry recipe is no exception. The colorful combination of tofu and vegetables in a creamy curry sauce makes it an eye-catching dish that’s sure to impress your guests.

When it comes to serving this dish, I recommend pairing it with steamed rice or quinoa to soak up all the flavorful sauce. You can also opt for a refreshing salad on the side to complement the richness of the curry. For a more filling meal, you can add some roasted cashews or serve it with naan bread.

As for drinks, I suggest going for a crisp white wine like Riesling or Pinot Grigio to balance out the spiciness of the curry. However, if you prefer non-alcoholic beverages, coconut water or fresh lime juice will do the trick.

You can also add some garnish to enhance the presentation of your dish. A sprinkle of lime zest or freshly chopped cilantro will provide both color and flavor. Not only does plating correctly make your dish look impressive, but it also encourages people to eat healthily and try new things.

By following these simple serving tips, you elevate an easy vegan Panang curry recipe from ordinary to extraordinary!

Make-Ahead, Storing and Reheating

 Who needs meat when you have a bowl full of flavor like this?
Who needs meat when you have a bowl full of flavor like this?

When it comes to meal prepping, this vegetarian panang curry recipe is a winner. Preparing this dish ahead of time can help you save time and effort during busy workdays. You can easily make a double or triple batch of the curry paste and store it in an airtight container for up to three months in the fridge.

To make the dish ahead of time, prepare the curry a day or two in advance, but do not add any crispy tofu or fresh herbs. Store the curry in an airtight glass container or a freezer-safe plastic bag and freeze it for up to two months. When reheating, make sure to defrost it in the refrigerator overnight before reheating.

If you have leftover curry, store it in an airtight container and refrigerate for up to four days. Reheat on medium-low heat in a microwave-safe bowl or on the stovetop until heated through. If the curry becomes thicker as it sits, stir some water into it until it reaches its desired consistency.

However, some components of this dish do not freeze well. The crispy tofu and fresh herbs should only be added when serving. When reheating leftovers, consider adding freshly chopped herbs for added flavor.

Whether you’re meal prepping or saving leftover portions of this delicious vegan panang curry recipe, following these tips will ensure that your dishes stay fresh and delicious from start to finish!

Tips for Perfect Results

 This dish is bound to impress even the pickiest of eaters.
This dish is bound to impress even the pickiest of eaters.

As someone who has personally made this Vegetarian Panang Curry recipe countless times, I have some tips and tricks that can help you nail the perfect outcome. Here’s what I’ve learned along the way:

Firstly, be sure that you are using a quality curry paste. This is the foundation of any good curry, and using a lesser-quality paste will affect the overall taste of your dish. Look for paste brands that are authentic and made with fresh ingredients. Mae Jum is one honorable mention as they offer high-quality, vegan panang curry paste that is authentic and tastes amazing.

Secondly, don’t skimp on the coconut milk. The creamy texture and rich flavor of coconut milk are essential to this recipe, so don’t hesitate to use full-fat coconut milk to get the best result. However, you can always use lighter coconut milk or even coconut cream if you prefer.

Thirdly, make sure to cook your vegetables accordingly. Veggies like kale and sweet potatoes may take a little longer to cook thoroughly, so be sure to give them enough time in the pan. As for bell peppers, add them towards the end of cooking time so they maintain their crunchiness.

Fourthly, when making crispy tofu as a garnish or addition to the dish, always make sure to use extra-firm tofu and press it beforehand to remove any excess water. This will help achieve the maximum crispiness.

Fifthly, add toppings liberally! Roasted cashews, lime zest, and fresh herbs like cilantro or basil can really make a difference in elevating the flavors of this dish.

Follow these tips and you’ll be on your way to creating scrumptious Vegetarian Panang Curry that will impress yourself and others.

Bottom Line

In conclusion, this vegetarian panang curry recipe is a delicious and easy-to-make alternative to traditional meat-based curries. With flavorful ingredients like coconut milk, peanut butter, and Thai red curry paste, this vegan option is sure to please both meat-eaters and vegans alike.

Whether you’re looking for a quick meal to make on a weeknight or you want to impress your guests with your culinary skills, this recipe is the perfect choice. And with the option to add in different vegetables and adjust the spices to your liking, you can make this dish uniquely yours.

So why not give this recipe a try and discover for yourself just how delicious and satisfying a vegan panang curry can be? With its mouthwatering flavors, easy preparation, and versatile ingredients, this dish is sure to become a staple in your kitchen.

Vegetarian Panang Curry

Vegetarian Panang Curry Recipe

I got this recipe in an exchange. Originally from Chef Chloe.
No ratings yet
Prep Time 10 mins
Cook Time 40 mins
Course Main Course
Cuisine Thai
Calories 610.6 kcal


  • 1 1/2 tablespoons canola oil
  • 1/2 cup finely chopped shallot
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • 1/4 cup peanut butter (creamy or chunky)
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Thai red curry paste
  • 1 1/2 cups water
  • 1 (14 ounce) can coconut milk
  • 1 1/2 teaspoons lime zest
  • 2 tablespoons brown sugar or 2 tablespoons maple syrup
  • 2 teaspoons sea salt
  • 1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
  • 1 sweet potato, peeled and cut into 1/2 -inch cubes
  • 1 bunch kale, cut into bite-size pieces
  • 1 tablespoon fresh lime juice
  • 1/2 cup roasted cashews


  • Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
  • Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
  • Garnish with cashews and serve over rice or quinoa.

Add Your Own Notes


Serving: 448gCalories: 610.6kcalCarbohydrates: 37.4gProtein: 19.9gFat: 47.3gSaturated Fat: 23.4gSodium: 1419.7mgFiber: 4.8gSugar: 11.2g
Keyword < 60 Mins, Asian, Beans, Easy, Inexpensive, Kid-Friendly, Lunch, Nuts, One-Dish Meal, Potato, Soy/Tofu, Thai, Vegan, Vegetable, Weeknight, Yam/Sweet Potato
Tried this recipe?Let us know how it was!

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