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This Vegan Panang Curry brings together creamy coconut milk, aromatic Panang curry paste, tender vegetables, and hearty tofu in one flavorful Thai-inspired dish.
The curry has a rich, velvety texture from coconut milk and peanut butter, while brown sugar adds a gentle sweetness that balances the spicy curry paste.
Soy sauce contributes savory depth, and crushed kaffir lime leaves infuse the sauce with a distinctive citrusy aroma.
Extra-firm tofu makes the curry satisfying while allowing the creamy sauce to coat each piece.
Red and green bell peppers add color and a slight crunch, while broccoli provides tender florets that soak up the flavorful coconut sauce.
Zucchini can also be included for another layer of vegetable texture.
Thai basil is added toward the end, bringing a fresh herbal note that complements the richness of the curry.
A finishing splash of lime juice brightens the entire dish.
One of the most appealing things about this curry is how quickly it comes together.
The vegetables only need a few minutes of cooking before the tofu and basil are added, making this a practical choice for a flavorful meal without a long cooking process.
Served over jasmine rice and finished with crushed peanuts, the creamy curry offers a satisfying contrast of textures, sweet and spicy flavors, and fragrant Thai-inspired ingredients in every bite.
Thai Panang Curry Tofu Bowl
Ingredients
Equipment
Method
- Prepare the Tofu: Press the tofu to remove excess water, then cut it into pieces and set aside. If desired, the tofu may be sautéed, baked, or air fried before adding it to the curry.
- Heat the Pot: Place a medium pot over medium-high heat and add the oil.
- Cook the Curry Paste: Add the Panang curry paste to the hot oil and stir to combine.
- Build the Coconut Sauce: Pour in half of the coconut milk and stir thoroughly until the curry paste is completely incorporated. Add the remaining coconut milk, peanut butter, brown sugar, and soy sauce, then stir until well combined.
- Add the Vegetables: Add the red bell pepper, green bell pepper, broccoli, zucchini if using, and crushed kaffir lime leaves to the curry sauce.
- Cook the Vegetables: Bring the curry to a complete boil, then cook for 2–3 minutes, until the vegetables are slightly tender.
- Add the Tofu: Gently add the tofu pieces and half of the Thai basil leaves to the pot.
- Finish the Curry: Continue cooking for another 3–4 minutes, allowing the tofu and basil to warm through in the curry.
- Brighten the Sauce: Stir in the lime juice, then taste the curry and add salt if needed.
- Garnish and Serve: Finish with the remaining Thai basil leaves and crushed peanuts, then serve the Panang curry over jasmine rice.
Notes
- Storage: Store leftover curry in an airtight container in the refrigerator for up to 3 days. The sauce will become thicker as it cools.
- Reheating: Add a little water before reheating to loosen the thickened curry. It can be reheated in the microwave.
- Spice Level: Begin with 2–3 tablespoons of Panang curry paste if you prefer a milder curry, then add more according to your spice preference.
- Consistency: For a thinner curry, add ½ to 1 cup of water or broth until the desired consistency is reached.
- Tofu Preparation: Pressing the tofu first removes excess water and prepares it to absorb more of the flavorful curry sauce.
- Zucchini: Zucchini is optional, so the curry can be prepared without it while keeping the other vegetables in the recipe.
Chef’s Secret
The most useful step for this curry is properly pressing the tofu before cutting it.
Extra-firm tofu naturally contains water, and removing that excess moisture helps the pieces take on more of the rich Panang sauce when they are added to the pot.
Press the tofu before beginning the curry so it is ready when the vegetables have finished their initial cooking.
Once added, keep the tofu in the curry for the full 3–4 minutes specified in the recipe rather than adding it too early.
This keeps the cooking sequence intact while giving the tofu time to warm through and become coated in the creamy coconut-based sauce without unnecessarily extending the vegetable cooking time.
Serving Suggestions
Serve this Panang curry hot over jasmine rice so the rice can absorb the creamy coconut sauce.
Finish each serving with the remaining Thai basil leaves and crushed peanuts for fresh herbal flavor and added crunch.
A little extra lime juice can complement the rich sauce at the table.
The colorful combination of tofu, bell peppers, broccoli, and optional zucchini makes the curry satisfying on its own, while jasmine rice provides a simple base that balances the spicy, sweet, savory, and creamy flavors.
Conclusion
This Vegan Panang Curry combines creamy coconut milk, flavorful curry paste, tofu, colorful vegetables, Thai basil, and kaffir lime leaves for a satisfying meal that comes together in just 30 minutes.
Peanut butter and brown sugar round out the sauce, while lime juice adds a bright finishing touch.
Served over jasmine rice and topped with crushed peanuts, it delivers contrasting textures and balanced sweet, spicy, savory, and fresh flavors in every serving.
