Vegetable panang curry

A mild, thick Thai curry with peanuts: vegetables and tofu simmered in a sauce of coconut milk and panang curry paste. Fragrant, creamy and comforting, and milder than red curry.

Preparation: 15 min  |  Cooking: 20 min  |  Servings: 4  |  Difficulty: Easy

Estimate per serving: 340 kcal · 12 g protein · 22 g carbohydrate · 22 g fat

Ingredients

• 200 g tofu
• 400 ml coconut milk
• 2 tbsp panang curry paste
• 1 tbsp peanut butter
• 1 pepper
• 200 g green beans
• 1 lime

Method

1. Fry the curry paste, then add the coconut milk and peanut butter.
2. Add the tofu and vegetables.
3. Simmer for 12 minutes (the sauce should be thick).
4. Finish with lime juice.

Nutritional benefits

Tofu provides plant protein, the vegetables add fibre and vitamins, and the coconut milk and peanut give a rich, indulgent texture. The curry paste (lemongrass, galangal) has anti-inflammatory properties. Milder and thicker than red curry, panang is a comforting Thai curry that is 100% plant-based and naturally gluten-free.

Variations and substitutions

• With chicken, beef or prawns.
• With reduced-fat coconut milk.
• With a mix of other vegetables.
• Hotter: add more curry paste.

Storage and making ahead

Keeps for 3 days; reheat gently.

💡 Good to know

Panang is thicker than other Thai curries: let the sauce reduce well so that it coats the ingredients.

See also

Discover more vegetarian recipes · vegan recipes · gluten-free recipes · dairy-free recipes · anti-inflammatory recipes.

Ingredients in this recipe: tofu · coconut milk · paste · curry · peanut.

You might also like these recipes: Homemade ratatouille · Roasted aubergines with tahini sauce · Thai green vegetable curry.