Vegan Authentic Panang Curry

Experience the bold and vibrant flavors of Thailand with this Vegan Authentic Panang Curry, a plant-based twist on the beloved classic. This aromatic recipe combines creamy coconut milk with the fragrant spices of Thai red curry paste, ground coriander, and zesty lime, creating a harmonious balance of sweet, savory, and citrusy notes. Packed with colorful veggies like red bell pepper, broccoli, and carrots, along with protein-rich tofu, this hearty curry is both satisfying and wholesome. Fresh kaffir lime leaves and basil add layers of traditional flavor, while the 30-minute cooking time makes it perfect for a weeknight dinner. Serve with lime wedges for a fresh burst of brightness, and enjoy this vegan Thai comfort food at its finest.

Nutriscore Rating: 73/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 2 medium Shallots, finely chopped
• 4 Garlic cloves, minced
• 1 tablespoon Grated ginger
• 3 tablespoons Thai red curry paste (vegan)
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 1 teaspoon Lime zest
• 14 ounces Coconut milk (full-fat)
• 1 cup Vegetable broth
• 2 tablespoons Soy sauce (or tamari for gluten-free)
• 2 tablespoons Brown sugar
• 6 Kaffir lime leaves, finely sliced
• 1 large Red bell pepper, sliced
• 1 medium Carrot, sliced
• 2 cups Broccoli florets
• 14 ounces Firm tofu, cubed
• 0.5 cup Basil leaves, roughly torn
• 0 Lime wedges for serving

Directions

Step 1

Heat coconut oil in a large pot over medium heat.

Step 2

Add shallots, garlic, and ginger; sauté for 3-4 minutes until the shallots are translucent.

Step 3

Stir in the red curry paste, ground coriander, ground cumin, and lime zest, and cook for about 1-2 minutes until fragrant.

Step 4

Pour in the coconut milk and vegetable broth, and bring the mixture to a gentle simmer.

Step 5

Add soy sauce, brown sugar, and kaffir lime leaves; stir to combine.

Step 6

Add the red bell pepper, carrot, and broccoli to the pot, cooking until the vegetables are tender, about 5-7 minutes.

Step 7

Gently fold in the cubed tofu, ensuring it's coated with the curry sauce.

Step 8

Simmer the curry for an additional 10 minutes until the tofu is heated through.

Step 9

Stir in the basil leaves just before serving, and remove from heat.

Step 10

Serve the Panang curry hot with lime wedges on the side for added zest.

Nutrition Facts

Serving size	(1590.1g)

Amount per serving	% Daily Value*
Calories	2147.6

Total Fat 160.4g	0%
Saturated Fat 112.9g	0%
Polyunsaturated Fat 1.2g
Cholesterol 0mg	0%
Sodium 1691.1mg	0%
Total Carbohydrate 119.4g	0%
Dietary Fiber 36.1g	0%
Total Sugars 55.6g
Protein 87.8g	0%

Vitamin D 0IU	0%
Calcium 3051.3mg	0%
Iron 31.3mg	0%
Potassium 3391.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 63.5%

Protein: 15.5%

Carbs: 21.0%