Vegan Authentic Panang Curry
Dive into the vibrant flavors of Thailand with this Vegan Authentic Panang Curry, a plant-based twist on the classic dish. This recipe combines the richness of creamy coconut milk with the bold, aromatic spices of Thai red curry paste, ground coriander, and cumin, creating an irresistibly fragrant and satisfying meal. Packed with colorful veggies like red bell peppers, carrots, and broccoli, and protein-rich tofu, this curry is both nutritious and indulgent. The addition of kaffir lime leaves, lime zest, and fresh basil infuses every bite with zesty, herbal notes, perfectly balanced by a touch of sweetness from brown sugar and the umami of soy sauce. Ready in just 45 minutes, this comforting and authentic Panang curry is easy to prepare and perfect for a cozy dinner. Serve it with lime wedges for an extra burst of citrus and pair it with steamed rice or noodles to soak up the luscious sauce.
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 2 medium Shallots, finely chopped
- 4 Garlic cloves, minced
- 1 tablespoon Grated ginger
- 3 tablespoons Thai red curry paste (vegan)
- 1 teaspoon Ground coriander
- 1 teaspoon Ground cumin
- 1 teaspoon Lime zest
- 14 ounces Coconut milk (full-fat)
- 1 cup Vegetable broth
- 2 tablespoons Soy sauce (or tamari for gluten-free)
- 2 tablespoons Brown sugar
- 6 Kaffir lime leaves, finely sliced
- 1 large Red bell pepper, sliced
- 1 medium Carrot, sliced
- 2 cups Broccoli florets
- 14 ounces Firm tofu, cubed
- 0.5 cup Basil leaves, roughly torn
- Lime wedges for serving
Instructions
Heat coconut oil in a large pot over medium heat.
Add shallots, garlic, and ginger; sauté for 3-4 minutes until the shallots are translucent.
Stir in the red curry paste, ground coriander, ground cumin, and lime zest, and cook for about 1-2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.
Add soy sauce, brown sugar, and kaffir lime leaves; stir to combine.
Add the red bell pepper, carrot, and broccoli to the pot, cooking until the vegetables are tender, about 5-7 minutes.
Gently fold in the cubed tofu, ensuring it's coated with the curry sauce.
Simmer the curry for an additional 10 minutes until the tofu is heated through.
Stir in the basil leaves just before serving, and remove from heat.
Serve the Panang curry hot with lime wedges on the side for added zest.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.4 g | 206% | |
| Saturated Fat | 112.9 g | 564% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1691 mg | 74% | |
| Total Carbohydrate | 119.4 g | 43% | |
| Dietary Fiber | 36.1 g | 129% | |
| Total Sugars | 55.6 g | ||
| Protein | 87.8 g | 176% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3051 mg | 235% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 3391 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
