Vegan Thai Panang Curry. A simple recipe for a creamy curry dish with noodles. This Asian curry is made using colorful vegetables, coconut milk and peanut butter and served with crispy tofu. A Panang curry paste ensures a delicious, mild and slightly sweet curry taste. The Panang curry is super creamy, aromatic and easy to make. It goes perfectly with Asian noodles or rice.
Just the thing for all curry lovers
Anyone who has followed me for a long time knows that I love curry. In winter, summer or as a meal prep: Curry is always a good idea. In addition, curry dishes are easy to make with no great effort and you usually only need ingredients that are often already in your pantry. In addition, you can always vary them or use them as a basis to use up your vegetable supply.
And that’s exactly what this recipe is perfect for: Vegan Thai Panang Curry. This curry dish with Asian noodles, lots of colorful vegetables and crispy tofu is one of my favorites.
If you are also a curry lover (or would like to become one), you should definitely try this recipe!
Vegan Thai Panang Curry – the details
The recipe couldn’t be easier.
First, the (smoked) tofu is fried until crispy in the pan and then removed and set aside until serving. This will keep the tofu crispy. You can also leave the tofu in the pot and cook it there.
Onions, garlic, ginger and paprika are fried together slowly with tomato paste and a Panang curry paste. A Panang curry paste tastes sweet and mild and is less spicy than other curry pastes. Alternatively, a yellow curry paste goes well with the recipe.
The vegetables are deglazed with coconut milk and seasoned with spices, lime juice, maple syrup and soy sauce. Peanut butter gives the curry a delicious aroma and makes it particularly creamy.
The whole thing is cooked for about 20 minutes. If you like, you can add broccoli florets at the end and let them cook briefly. Add the tofu before serving.
Rice or pasta?
The delicious Thai curry can be served perfectly with rice or Asian noodles. I like to use jasmine rice or Asian Mie noodles.
The vegan Thai Panang Curry with peanuts is easy to make, delicious and perfect for all curry fans! Have fun cooking and enjoy your meal 🙂
Are you in the mood for more international dishes? Then take a look at my other recipes:
- Carrot Ginger Soup | Vegan & Easy
- Lentil Pumpkin Curry with Naan bread | vegan
- Vegan Pumpkin Curry
- Vegan Tofu Kung Pao
If you make this vegan Thai Panang Curry, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Thai Panang Curry
Thai Panang curry
- 4 tbsp peanut oil to sauté
- 200 g smoked tofu or natural tofu
- Salt and pepper optional
- 1 onion finely chopped
- 2 cloves of garlic finely chopped
- 1 tbsp fresh ginger finely chopped
- 2 red peppers cut into strips
- 1 yellow pepper cut into strips
- 1 tbsp tomato paste
- 1 tbsp Panang curry paste
- 2 cans coconut milk 400 ml each
- vegetable broth as required
- 2 tbsp peanut mousse
- 2 tbsp soy sauce
- 2 tbsp maple syrup
- ½ lime squeezed
- curry spice mix optional
- 1 small broccoli divided into florets
- 1 spring onion cut into rings
- 250 g Asian noodles or rice
- Pat the tofu dry with kitchen paper and gently squeeze out the liquid. Then cut into cubes.
- Heat 2 tbsp oil in a large saucepan. Add the tofu, season to taste and fry for about 10 minutes over medium heat until crispy. Take out of the pot and set aside.
- Heat the rest of the oil in the pan. Add the onion, garlic and ginger and fry for 3 to 5 minutes until the onion is transparent. Add the pepper strips and fry for another 5 minutes. Stir in tomato paste and curry paste and fry for 3 to 4 minutes. Stir occasionally.
- Add coconut milk, peanut butter, soy sauce, maple syrup, lime juice and a curry spice mixture to taste and stir well. If it is too thick, add a little broth. Bring to the boil and simmer over medium heat for 20 minutes.
- Prepare pasta or rice according to the instructions on the packet.
- Add the broccoli to the curry and cook for 3 to 4 minutes.
- Serve the curry with noodles, tofu cubes and spring onions.
- Instead of Panang curry paste, you can alternatively use normal yellow curry paste.