Vegetarian Panang Curry
Indulge in the rich and aromatic flavors of this Vegetarian Panang Curry, a vibrant Thai-inspired dish that's ready in just 40 minutes! Featuring creamy coconut milk, bold Panang curry paste, and fragrant kaffir lime leaves, this recipe is a symphony of flavors and textures. Packed with colorful vegetables like red bell pepper, zucchini, carrot, and green beans, along with protein-rich tofu, it’s a wholesome and satisfying option for any meal. A delicate balance of sweet, savory, and tangy comes together with a touch of sugar, soy sauce, and lime juice. Served over fluffy jasmine rice and optionally garnished with fresh Thai basil, this easy vegetarian curry is both comforting and healthy. Perfect for weeknight dinners or impressing guests, this recipe delivers restaurant-quality flavor in the comfort of your own kitchen!
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Recipe Information
Ingredients
- 2 tablespoons Vegetable oil
- 3 tablespoons Panang curry paste
- 400 milliliters Coconut milk
- 4 Kaffir lime leaves (torn or finely shredded)
- 250 grams Tofu (firm, cubed)
- 1 Red bell pepper (sliced)
- 1 Carrot (sliced into thin rounds or julienned)
- 1 Zucchini (sliced into half-moons)
- 150 grams Green beans (trimmed and cut into thirds)
- 1 teaspoon Sugar
- 1 tablespoon Soy sauce
- 1 tablespoon Lime juice
- 10 Thai basil leaves (optional, for garnish)
- 4 servings Cooked jasmine rice
Instructions
Heat the vegetable oil in a large pan or wok over medium heat.
Add the Panang curry paste and stir-fry for 1-2 minutes until fragrant.
Pour in the coconut milk and stir to combine. Bring to a simmer.
Add the torn or shredded kaffir lime leaves for extra flavor.
Add the cubed tofu and let it cook for 5 minutes, allowing the tofu to absorb the flavors.
Toss in the red bell pepper, carrot, zucchini, and green beans. Cook for another 7-10 minutes, until the vegetables are tender but still vibrant.
Stir in the sugar, soy sauce, and lime juice. Adjust the seasoning to taste if needed.
Allow the curry to simmer gently for 2-3 more minutes to blend the flavors well.
Serve hot over cooked jasmine rice and garnish with Thai basil leaves if desired.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1952 mg | 85% | |
| Total Carbohydrate | 318.0 g | 116% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 54.2 g | ||
| Protein | 70.6 g | 141% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1164 mg | 90% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 2572 mg | 55% | |
*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.
