Vegan Gourmand’s Panang Curry Recipe

Here is a Panang curry recipe that rivals the ones you can order at your favorite Thai restaurant.


Makes 4 servings


  • 1 ½ tablespoons coconut oil
  • ½ cup finely chopped shallots
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • ¼ cup plus 1/8 cup creamy peanut butter
  • 2 teaspoons turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon Thai red curry paste
  • 1 ½ cups water
  • 1 (14-ounce) can coconut milk
  • 1 ½ teaspoons lime zest
  • 2 tablespoons brown sugar
  • 2 teaspoons sea salt
  • 1/2 (14-ounce) package extra firm tofu, drained and cut into 1-inch wide x 1/4 inch thick pieces, fry in coconut oil until browned.
  • 1 sweet potato, peeled and cut into ½ -inch cubes
  • 1 to 2 cups Cauliflower (par boiled)
  • 1 bunch kale, cut or torn into bite-size pieces
  • 2 sprigs of Thai basil cut in thirds


Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined. Add tofu, Thai basil, cauliflower, sweet potato, and kale, and bring to a boil stirring frequently.  Let simmer, uncovered for about 20 minutes or until sweet potatoes are cooked through. Adjust the seasoning to taste. Serve over Jasmine rice.


Posted on January 18, 2013, in Recipes and tagged , , , , , , , , . Bookmark the permalink. 2 Comments.

  1. panang curry is my favorite kind of curry!

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