Print Options:

Veggie Tofu Panang Style Curry

Cooking Method
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
  • 4 tablespoons Red Curry Paste
  • 3/4 teaspoons Toasted Cumin Seeds (ground)
  • 1.5 teaspoons Toasted Coriander Seeds (ground)
  • 2 teaspoons Smooth Peanut Butter
  • 1 teaspoon Shrimp Paste
  • 1 teaspoon Ginger (grated)
  • The Rest
  • 3/4 cup + 1/2 cup Coconut Milk
  • 1 tablespoon Fish Sauce
  • 1 teaspoon Brown Sugar
  • 1 teaspoon Lime Zest
  • 1 Red Bell Pepper (sliced)
  • 1 Small Onion (sliced)
  • 3 Carrots (Sliced)
  • 1 cup Broccoli Florets
  • 1 Block Firm Tofu (Drained and cubed)
  • Chopped Cilantro (for garnish)
    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