Sharing is caring!!!
Veg Thai Panang Curry. Creamy, rich, and delicious with mild flavors, this Thai curry is among the most popular. Adding so many colorful vegetables and protein-rich tofu makes this dish healthy. Vegan and gluten-free.Goes well with any rice or noodles.
Who doesn't like Thai food? My family and I love spicy and delicious curries, but getting veg options is usually tricky at restaurants. Sometimes when I check the ingredients in a sauce or paste jar, it has a few things which are not vegetarian. For this reason, I prefer making my Thai curries and paste.
We can't make all types of pastes and curries at home. So, for this problem, I have identified a solution. If you look at different recipes, most curries and noodles have Thai Red Curry paste- if you prepare some of this paste, you can make several dishes.
I always prepare Green Curry paste, Red Curry paste and add a few ingredients from my pantry to create an excellent flavored curry. Homemade curries are flavourful, aromatic, and always feel fresh. It takes less than 30 minutes to make 6-7 batches.
You May want to check my popular Thai recipes,
Thai Drunken Noodles(Pad Kee Mao)
Making dinner and lunch is easy with these pastes; it takes only 15-20 minutes. Saute all the vegetables, and add coconut milk and Thai curry paste. Your luscious, spicy gravy is ready to be served with rice or noodles.
What is Panang Curry?
Panang Curry is a Thai curry that is quite similar to red curry with the addition of peanut flavor. It is milder than red curry because of the addition of creamy peanut butter with coconut milk. It is a beautiful mixture of sweet and savory/spicy. I want to add that this version is not an authentic Thai Panang Curry but tastes very similar to the original Thai ones- it is just delicious.
New Recipes
Veg Thai Panang Curry
Ingredients
- 2 Tbsp Red Curry Paste
- 1 Can Thick coconut milk
- 16 Cubes Tofu(firm),dusted with two tablespoon of corn starch
- 1 Tbsp Soy Sauce
- 1 Tbsp Organic Peanut Butter
- 2 Tbsp Roasted peanuts for garnish(optional)
- 1 Tbsp Lime Juice
- ½ Tbsp Brown Sugar(optional)
- 2 Cup Choice of vegetables.
- 1 Tbsp Canola oil.
Instructions
- Mix corn starch and tofu together and fry them . You can shallow fry ,air fry ,deep fry or bake them . I have shallow fried them.
- Take a pan .Add oil to it.
- Saute all the vegetables of your choice for 2 minutes.Do not over fry it . It should be crunchy .
- Remove it in a plate.
- In the same pan add coconut milk ,soy sauce ,peanut butter ,brown sugar and red curry paste .
- Let it come to a boil.If it looks quite thick add water to it .
- Taste it . If needed, add salt to it.
- Add all the vegetables and tofu to it .
- Let it simmer for one minute ,sprinkle some lime juice and roasted peanuts and serve over rice or noodles.
- Enjoy.
Looks very interesting will try soon 😀
Thank You so much.
Looks interesting. Can you please post links to your Red Curry paste and green ?
Hi Shilpa,Apologies for delayed reply .I had some technical problems with my messages.Please check my page or website for different types of thai curries.I have green curry ,red curry ,massaman curry and panang curry there. Please check.
Thank you ,and apologies once again.