Easy Vegetable Panang Curry (with Tofu or Chicken)

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Vegetable Panang Curry made with easy-to-find ingredients and optional tofu or chicken. Made in 1 pot and in just 30 minutes!

Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and it’s SO good!

This is our inspired, veggie-packed version made with easier-to-find ingredients and your choice of chicken or tofu for protein. It’s SO rich and comforting, you won’t believe it only takes 30 minutes. Let us show you how it’s done!

What is Panang Curry?

Panang curry (also spelled phanaeng or phanang) is a Thai curry similar to red curry, but it’s thicker, richer, and made with peanuts. It’s salty-sweet and the cumin and coriander seeds are more prominent in flavor.

The first written mention of the dish is believed to be in an 1890 cookbook. Traditionally, it’s made with pork or other meats and doesn’t contain vegetables. Learn more about panang curry and find a more traditional recipe from Hot Thai Kitchen.

Our inspired version is not traditional — instead, it’s veggie-forward with options to add either tofu or chicken for protein, similar to what we’ve tried at Thai restaurants in the US. It also features ingredients that are easier to find in our region.

How to Make Vegetable Panang Curry

We begin with a flavorful base of sautéed onion, garlic, ginger, and homemade panang curry paste. Our homemade version is fresh and spicy, but you can use store-bought curry paste with just a few adjustments (think adding more ginger, omitting the salt, and adding peanut butter and maple syrup).

Next, we add canned light coconut milk to give this curry the classic richness of panang curry without making it too heavy.

Then it’s time to bring in the veggies (and chicken, if including) and simmer them in the curry until tender and cooked through. We like red bell pepper, cauliflower, and spinach for a contrast of textures, nutrients, and colors, but feel free to experiment with other veggies!

If using tofu, it’s best to cook it separately until browned on all sides, which ensures the best flavor and texture.

We hope you LOVE this panang curry! It’s:

Rich
Savory
Sweet
Quick & easy
Veggie-packed
& SO comforting!

Collard Green Spring Rolls or Vibrant Mango Salad with Peanut Dressing would be delicious appetizers if you’re feeling inspired to make more.

Easy Vegetable Panang Curry (with Tofu or Chicken)

Homemade, veggie-packed panang curry that’s faster than delivery and made with easy-to-find ingredients! Made in 1 pot and in just 30 minutes, with options to add tofu or chicken. Savory, rich, and SO comforting!

Prep Time:

5 minutes

Cook Time:

25 minutes

Total Time:

30 minutes

Servings:

4 (Servings)

Course:

Entree

Cuisine:

Gluten-Free, Thai-Inspired, Vegan (optional)

Freezer Friendly:

1 month

Does it keep? 4-5 Days

Ingredients

PROTEIN OPTIONS optional

Ingredients

1. 1 (14 oz) package extra-firm tofu, cut into 1-inch cubes (vegan option)
2. 1 lb boneless skinless chicken breasts, sliced (meat option — pasture-raised, local, organic when possible)

CURRY

Ingredients

1. 2-3 Tbsp avocado or coconut oil
2. 1/2 large yellow onion, minced
3. 4 large cloves garlic, pressed or finely minced
4. 1 Tbsp ginger, grated or finely minced (~1 inch piece // grated for a stronger ginger flavor)
5. 1/2 cup panang curry paste (if using store-bought, start with 2-3 Tbsp and see notes*)
6. 2 (14 oz.) cans light coconut milk
7. 1/2-3/4 tsp sea salt (reduce/omit if using store-bought curry paste)
8. 1-2 Tbsp peanut butter (optional)
9. 1-2 Tbsp maple syrup (optional)
10. 1 small red bell pepper, cut into bite-size pieces
11. 2 cups cauliflower florets
12. 2-3 cups baby spinach (optional)

FOR SERVING optional

Ingredients

1. Rice or Quinoa
2. Lime wedges
3. Fresh cilantro
4. Roasted salted peanuts, chopped

Instructions

Cooking method

1. GRAINS: If you are serving your curry with rice or quinoa, start it at this time.
2. CURRY: Heat a large rimmed skillet or pot over medium heat. Once hot, add oil and onion and sauté for 3 minutes, stirring frequently, until softened. Add the garlic and ginger and sauté for 1 minute more.
3. Add curry paste (store-bought curry paste is more concentrated, so be sure to start with less!) and cook for 2 minutes, stirring occasionally, until fragrant and slightly bubbly. Add the coconut milk and sea salt (omit/reduce if using store-bought curry paste) and whisk to combine. Taste and adjust at this time, adding peanut butter for richness, maple syrup for sweetness, or more salt for balance.
4. After adjusting for flavor balance, add the bell pepper, cauliflower, and chicken (if using) and bring to a light simmer. Cover and cook for 10-15 minutes or until the cauliflower is tender.
5. TOFU: While the curry simmers, heat a medium-sized nonstick or cast iron skillet over medium-high heat. Add ~1 ½ Tbsp avocado oil (enough to fully cover the bottom of the skillet) and then add the cubed tofu. Fry until crispy and golden brown on all sides, ~2 minutes per side. Optionally, transfer to a paper towel-lined plate after frying to absorb excess oil. Once the veggies are tender, add the fried tofu to the curry.
6. When the vegetables are tender and the (optional) protein is incorporated, add the baby spinach (optional) and stir. Once the spinach is wilted, the curry is ready to serve with your choice of grains.
7. This curry is delicious with a squeeze of lime juice and garnished with cilantro and chopped peanuts.
8. Leftovers keep for 4-5 days in the refrigerator or in the freezer for up to 1 month.

Nutrition (1 of 4 servings)

Serving: 1serving (without added protein or grains)Calories: 297Carbohydrates: 18.7gProtein: 3.6gFat: 24gSaturated Fat: 12.2gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 7.6gTrans Fat: 0gCholesterol: 0mgSodium: 732mgPotassium: 321mgFiber: 2.7gSugar: 10.7g<Vitamin A: 814IUVitamin C: 57mgCalcium: 41mgIron: 0.8mg

Recipe by Cook Good Recipes

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