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Vegan Panang Curry

Vegan Panang Curry


  • Author: Veggie Anh
  • Total Time: 1 hour
  • Yield: 5 servings
  • Diet: Vegan

Description

Indulge in this Vegan Panang Curry with a homemade paste! A spicy and flavorful curry with a delightful hint of nutty sweetness from the peanuts.


Ingredients

Curry Paste:

  • 3 dried or fresh chilies (I use Thai chilli peppers)

  • 2 lemongrass stalks

  • 2 shallots

  • 1 piece of galangal (or 1 tbsp ground galangal powder)

  • 3 tbsp roasted peanuts

  • 5 garlic cloves, skin removed

  • 1/2 tsp each of ground coriander, cumin, and turmeric

  • 6 kaffir lime leaves

  • Water (as needed for blending)

Curry:

  • 2 tbsp cooking oil

  • 250 ml water

  • 400 ml coconut milk

  • 1 tsp sugar

  • 1/4 tsp salt

  • 1 tbsp soy sauce

  • 200g green beans

  • 1 bell pepper

  • 12 Thai basil leaves

  • 400g firm or extra firm tofu*

Garnish:

  • Roasted peanuts

  • Thai basil


Instructions

  1. In a blender, combine the chilies, lemongrass, shallots, galangal, roasted peanuts, garlic, spices, and shredded kaffir lime leaves. Blend everything together with a little water until you achieve a fine paste.
  2. Cut the green beans into chunks and thinly slice the bell pepper.

  3. In a pan, heat the cooking oil and fry the curry paste for a few minutes.

  4. Add the water and coconut milk to the pan and bring it to a boil.

  5. Add the green beans to the pan and let it simmer for 10 minutes.

  6. Meanwhile, cut the tofu into cubes and fry them in oil until golden on both sides.

  7. Add the bell peppers, fried tofu, and Thai basil leaves to the pan and simmer for an additional 5 minutes.

  8. Season the curry with salt, sugar, and soy sauce according to your taste. Stir in the Thai basil leaves.

  9. Serve the Panang Curry with a bowl of steamed rice and garnish it with additional Thai basil leaves and roasted peanuts.

Notes

* Use pre-fried tofu to save time.

  • Prep Time: 25 minutes
  • Cook Time: 35 minutes
  • Category: Meal
  • Method: Stovetop, Blending
  • Cuisine: Thai

Nutrition

  • Serving Size: 5
  • Calories: 579
  • Sugar: 7.6g
  • Sodium: 360mg
  • Fat: 43.8g
  • Saturated Fat: 21.7g
  • Unsaturated Fat: 22.1g
  • Carbohydrates: 22.4g
  • Fiber: 8g
  • Protein: 36.3g
  • Cholesterol: 0mg

Keywords: Vegan Panang Curry, Thai Curry, Comfort Food

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