Vegetarian Authentic Panang Curry

Warm, fragrant, and bursting with vibrant flavors, this Vegetarian Authentic Panang Curry is a true Thai-inspired delight. Made with a creamy coconut milk base and a generous spoonful of rich Panang curry paste, this recipe perfectly balances sweet, savory, and zesty notes. Tender cubes of tofu and a medley of colorful vegetables—red bell peppers, carrots, and broccoli florets—are simmered to perfection alongside aromatic kaffir lime leaves and fresh basil. A hint of brown sugar and soy sauce enhances the flavor depth, while a squeeze of lime juice adds a refreshing finish. Garnished with crunchy chopped peanuts and served over fluffy jasmine rice, this plant-based Panang curry is both comforting and satisfying. Ready in just 40 minutes, it’s perfect for weeknight dinners or impressing guests with its bold, authentic taste.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Coconut oil
• 3 tablespoons Panang curry paste
• 400 milliliters Coconut milk
• 200 milliliters Vegetable broth
• 400 grams Tofu, firm, cubed
• 1 Red bell pepper, sliced
• 1 Carrot, sliced
• 150 grams Broccoli florets
• 3 Kaffir lime leaves, shredded
• 1 tablespoon Brown sugar
• 2 tablespoons Soy sauce
• 1 tablespoon Lime juice
• 10 leaves Basil leaves, fresh
• 2 tablespoons Chopped peanuts
• 4 cups Jasmine rice, cooked, for serving

Directions

Step 1

Heat the coconut oil in a large pan over medium heat.

Step 2

Add the Panang curry paste to the pan, stirring constantly for about 2 minutes until fragrant.

Step 3

Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste.

Step 4

Bring the mixture to a gentle simmer and add the cubed tofu, ensuring it is well coated in the sauce.

Step 5

Add the sliced red bell pepper, carrot, and broccoli florets to the pan.

Step 6

Toss in the shredded kaffir lime leaves and allow the curry to simmer for about 10 minutes or until the vegetables are tender.

Step 7

Stir in the brown sugar and soy sauce, adjusting to taste if necessary.

Step 8

Squeeze in the lime juice and mix well.

Step 9

Gently tear and add the basil leaves, stirring them into the curry until wilted.

Step 10

Serve the Panang curry hot, garnished with chopped peanuts, alongside jasmine rice.

Nutrition Facts

Serving size	(1477.1g)

Amount per serving	% Daily Value*
Calories	1393.4

Total Fat 74.9g	0%
Saturated Fat 30.3g	0%
Polyunsaturated Fat 1.1g
Cholesterol 0mg	0%
Sodium 3047.4mg	0%
Total Carbohydrate 113.7g	0%
Dietary Fiber 22.6g	0%
Total Sugars 56.3g
Protein 82.9g	0%

Vitamin D 0IU	0%
Calcium 2962.9mg	0%
Iron 16.4mg	0%
Potassium 2514.9mg	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: 46.2%

Protein: 22.7%

Carbs: 31.1%