Veggie Tofu Panang Style Curry

A veggie loaded recipe that packs a flavorful punch that isn't exactly vegetarian and also isn't exactly authentic, but uses ingredients most commonly found in typical US grocery stores.

Here is a recipe for Veggie Tofu Panang style Curry I’ve put together. Lately, I’ve been on the lookout for really veggie-heavy recipes. I always want to look for something unique and flavorful. Throughout my searches, I kept finding recipes for “Thai Peanut Curry” and they were all sort of similar. I started to wonder what origin was this dish. When I searched for just “Thai Peanut Curry” only recipes by vegan white ladies popped up. So I wondered, what made it Thai? What dish is this inspired by? It seems there’s a whole vegan collection of these recipes, but nothing coming from authentic Thai blogs. I liked the idea of a veggie Thai curry with tofu, but I didn’t really like the results I was seeing.

You can just skip to the Veggie Tofu Panang style Curry recipe.

I decided to go to some Thai food blogs like Hot Thai Kitchen, and learn everything I could and then try to adapt. From what I could figure out, the closest thing to whatever this vegan dish is was Panang curry. Hey!I I’ve heard of that!I I’ve even eaten that! I watched videos and read recipes for Panang. It’s usually made with beef, pork or chicken. I love beef and I think it’s amazing in Panang curry, but I decided to make a version of these vegan recipes that are a little closer to Panang. Sometimes you can find a tofu version, but without lots of vegetables. So that’s why I felt like I wanted to share my recipe for Veggie Tofu Panang style Curry.

There’s a button at the top “Jump to Recipe” FYI

This recipe uses ingredients that shouldn’t be too hard to find. Even at the Asian grocery stores near me, I can hardly ever find curry leaves or kaffir lime. So this recipe is a little more accessible for people like me who don’t have those things at the store. I highly recommend you check out some other blogs before me to learn the proper way. I wasn’t even going to share this since the internet probably doesn’t need another “Thai” recipe from a white lady, but I think there might be SOMEONE out there who wants something like this.

I know this recipe won’t appeal to everybody. It’s a veggie-heavy tofu dish that isn’t even vegetarian because it has shrimp paste and fish sauce. But I am not vegan or vegetarian. I like vegetables and tofu and I think making food that isn’t completely based around meat is still an admirable thing to do every now and then??

Veggie Tofu Panang Style Curry

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins Servings: 4 Best Season: Suitable throughout the year


This a flavorful, veggie loaded meal is inspired by Thai panang curry, which is often made with beef. Unfortunately, it is not 100% vegetarian or vegan due to the shrimp paste and fish sauce (and curry paste depending on the brand). But if you are OK with that, it's a nice healthy alternative to a purely meat based meal. You can swap out the veggies for whatever you have on hand. I  think green beans would be especially nice!


Curry Paste

The Rest


Get cooking!

  1. Make the Curry Paste

    Mix together all of the ingredients for the curry paste.

    In a wok, bring 3/4 cup coconut milk to a boil and let it reduce until it is thick and creamy.

    Add the curry paste and stir for a few minutes

    Add the fish sauce, brown sugar and lime zest and cook for a minute.


  2. Make the Curry

    Add the vegetables and the rest of the coconut milk.

    Cook for 5-7 minutes until the vegetables are cooked, stirring occasionally.

    Add tofu and stir gently.

    Serve with jasmine rice and top with cilantro.

Keywords: Thai, Vegetarian, Tofu, Veggie, Panang, Curry, Panang Curry, Peanut Curry, Spicy
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