About the Recipe
This vegan Panang curry is creamy, rich, and gently spicy. Coconut milk, peanut butter, curry paste, vegetables, lime, and tamari create a deeply flavorful sauce.
Ingredients
Protein Options
Crispy tofu
Vegan chicken seitan
1 tbsp olive oil
1 small white or yellow onion, diced
Pinch of salt
1 red bell pepper, thinly sliced
1 yellow, orange, or green bell pepper, thinly sliced
3 carrots, peeled and sliced
3 garlic cloves, minced
2 tbsp Panang curry paste, or to taste
1 can (13.5 oz) full-fat coconut milk
½ cup water
2–3 tbsp creamy peanut butter
1 tbsp tamari or soy sauce
1½ tsp coconut sugar or brown sugar
2 tsp fresh lime juice
Salt and black pepper, to taste
Optional Garnishes
Fresh Thai basil or basil
Chopped cilantro
Lime wedges
Crushed roasted peanuts
Sliced red chili
Sriracha or chili garlic sauce
To Serve
Steamed jasmine rice
Brown rice
Rice noodles
Udon noodles
Preparation
Step 1
Prepare rice or noodles according to package directions.
Step 2
Heat the olive oil in a large skillet or pot over medium heat.
Step 3
Add the onion and salt and cook for 4–5 minutes.
Step 4
Add the bell peppers and carrots and cook for 5–7 minutes.
Step 5
Add the garlic and Panang curry paste and cook for 1 minute.
Step 6
Pour in the coconut milk and water, then whisk in the peanut butter.
Step 7
Stir in the tamari, sugar, and lime juice. Simmer for 8–10 minutes.
Step 8
Add the tofu or seitan and simmer for another 2–3 minutes.
Step 9
Taste and adjust the seasoning.
Step 10
Serve over rice or with noodles and garnish as desired.
