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4.63 from 8 votes

Thai Panang Curry

This authentic Thai Panang curry is flavorful and rich with notes of coconut and peanut and the sweet curry sauce. Plus, it's vegan too.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Entree, Lunch
Cuisine: Thai
Servings: 4
Calories: 213kcal



  • 2 tablespoons oil
  • 2 garlic cloves minced
  • 1 medium yellow onion sliced
  • 1 medium red pepper cut into 2-inch slices
  • 1 medium orange pepper cut into 2-inch slices
  • 4 oz panang curry paste **
  • 1 can coconut milk full fat
  • 14 oz extra firm tofu cubed and baked or stir fried
  • 1 teaspoon kosher salt
  • 1 tablespoon peanut butter
  • 1 tablespoon soy sauce or tamari
  • 1 lime
  • 1 cup Thai basil Italian basil or cilantro


  • Heat oil in a large skillet or wok over medium heat. Add garlic and saute for 30 seconds or until fragrant. Add onion, peppers and cook for 2 to 3 minutes or until the veggies are slightly tender. Push all the veggies to the sides of the wok and add Panang curry paste in the middle of the wok.
  • Fry the curry paste for a few seconds with some of the existing oil in the pan. Then mix the curry paste in the veggies. Stir in coconut milk and mix until the sauce looks creamy and well blended. Add half of the basil leaves, tofu, and salt. Mix well.
  • Cover and cook on medium heat for 5 minutes or until the curry comes to a gentle boil. Add peanut butter, soy sauce and mix well. Garnish with remaining basil leaves, add lime juice and enjoy hot with steamed Jasmine rice.



  • Add only 2 tablespoons of curry paste for a less spicy curry 
  • Add ½ to 1 cup of water for more soupy curry 


Calories: 213kcal | Carbohydrates: 14g | Protein: 10g | Fat: 13g | Saturated Fat: 2g | Sodium: 219mg | Potassium: 379mg | Fiber: 4g | Sugar: 7g | Vitamin A: 6644IU | Vitamin C: 87mg | Calcium: 96mg | Iron: 3mg
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