Vegetarian Authentic Panang Curry
Indulge in the vibrant flavors of this **Vegetarian Authentic Panang Curry**, a plant-based twist on the classic Thai favorite. Bursting with the rich, creamy essence of coconut milk and the bold aroma of Panang curry paste, this dish is a harmonious balance of sweet, savory, and spicy. Packed with colorful vegetables like red bell peppers, carrots, and broccoli, along with tender cubes of tofu, this hearty curry is infused with the zesty notes of kaffir lime leaves, fresh basil, and a squeeze of lime juice for a bright, aromatic finish. Garnished with crunchy chopped peanuts and served alongside fragrant jasmine rice, this quick and easy recipe—ready in just 40 minutes—is perfect for weeknight dinners or an impressive meatless main course. Whether you're a curry enthusiast or new to Thai cuisine, this comforting and flavorful dish is sure to become a favorite!
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Recipe Information
Ingredients
- 2 tablespoons Coconut oil
- 3 tablespoons Panang curry paste
- 400 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 400 grams Tofu, firm, cubed
- 1 Red bell pepper, sliced
- 1 Carrot, sliced
- 150 grams Broccoli florets
- 3 Kaffir lime leaves, shredded
- 1 tablespoon Brown sugar
- 2 tablespoons Soy sauce
- 1 tablespoon Lime juice
- 10 leaves Basil leaves, fresh
- 2 tablespoons Chopped peanuts
- 4 cups Jasmine rice, cooked, for serving
Instructions
Heat the coconut oil in a large pan over medium heat.
Add the Panang curry paste to the pan, stirring constantly for about 2 minutes until fragrant.
Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.
Bring the mixture to a gentle simmer and add the cubed tofu, ensuring it is well coated in the sauce.
Add the sliced red bell pepper, carrot, and broccoli florets to the pan.
Toss in the shredded kaffir lime leaves and allow the curry to simmer for about 10 minutes or until the vegetables are tender.
Stir in the brown sugar and soy sauce, adjusting to taste if necessary.
Squeeze in the lime juice and mix well.
Gently tear and add the basil leaves, stirring them into the curry until wilted.
Serve the Panang curry hot, garnished with chopped peanuts, alongside jasmine rice.
Nutrition Facts
Calories |
1393 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.9 g | 96% | |
| Saturated Fat | 30.3 g | 152% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3047 mg | 132% | |
| Total Carbohydrate | 113.7 g | 41% | |
| Dietary Fiber | 22.6 g | 81% | |
| Total Sugars | 56.3 g | ||
| Protein | 82.9 g | 166% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2963 mg | 228% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 2515 mg | 54% | |
*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.
