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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.

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