Panang Curry with Vegetables and Tofu

A creamy, aromatic Thai curry packed with vibrant vegetables and crispy tofu.

Panang Curry is a flavorful Thai dish that blends creamy coconut milk with bold spices for a rich and aromatic experience. This vegetarian version features crispy tofu and a medley of fresh vegetables simmered in a savory and slightly sweet Panang curry sauce. Served with steamed jasmine rice, this dish is a perfect balance of heat, sweetness, and umami, making it a wholesome and satisfying meal for any occasion.

Recipe

Ingredients:

For the Panang Curry:

2 tablespoons Panang curry paste
1 can (13.5 oz) coconut milk
1 tablespoon vegetable oil
1 tablespoon soy sauce
1 teaspoon sugar (or palm sugar for authenticity)
1 cup tofu, cut into cubes and pan-fried until golden
1 cup broccoli florets
1 cup bell peppers, sliced
1/2 cup carrots, thinly sliced
1/2 cup snap peas
1 teaspoon lime zest
Fresh basil leaves for garnish

For Serving:

Steamed jasmine rice
Lime wedges

Recipe Instructions:

Prepare the Curry:

Cook the Curry Paste:
- Heat vegetable oil in a large skillet or wok over medium heat. Add the Panang curry paste and stir-fry for 1–2 minutes until fragrant.
Add Coconut Milk:
- Gradually stir in the coconut milk, whisking to blend the paste evenly. Bring the mixture to a gentle simmer.
Season the Curry:
- Add soy sauce, sugar, and lime zest to the sauce. Stir to combine.

Add Tofu and Vegetables:

Cook the Vegetables:
- Add the broccoli, carrots, and snap peas to the curry. Simmer for 5–7 minutes until tender-crisp.
Add Tofu and Peppers:
- Gently fold in the pan-fried tofu and bell peppers. Simmer for another 2–3 minutes to allow the flavors to meld.