Thai Panang Curry with Vegetables Recipe

Thai Panang Curry with Vegetables Recipe

How To Make Thai Panang Curry with Vegetables

Panang curry is a slightly sweet, mildly spicy Thai curry with peanut butter. This vegetarian version is vibrant and loaded with bell peppers and carrots.

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 1crispy baked tofu,see recipes below for recipe, optional
  • brown jasmine rice,or long-grain brown rice, rinsed, optional
  • 1tbspcoconut oil,or olive oil
  • 1cuponion,(white or yellow), chopped
  • pinchsalt,more to taste
  • 1red bell pepper,sliced into thin ¼-inch wide strips
  • 1bell pepper,(yellow, orange or green), sliced into thin ¼-inch wide strips
  • 1cupcarrots,(3 carrots), peeled and sliced on the diagonal into ¼-inch thick rounds
  • 2clovesgarlic,pressed or minced
  • 2tbsppanang curry paste,(use 1 for mild or 2 for spicy)
  • 14ozregular coconut milk,(1 can)
  • ½cupwater
  • 2tbsppeanut butter
  • 1tbsptamari,or soy sauce
  • tspcoconut sugar,or brown sugar
  • 2tspfresh lime juice,to taste

Optional Garnishes:

  • fresh Thai basil,or regular basil
  • sriracha,or chili garlic sauce for extra spice


Rice (Optional):

  1. Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow.

  2. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.

  3. To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil.

  4. Add the onion and a sprinkle of salt and cook for about 5 minutes, stirring often, until the onion has softened and is turning translucent.

  5. Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.

  6. Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat.

  7. Reduce heat as necessary to maintain a gentle simmer and cook for about 5 to 10 minutes until the peppers and carrots have softened, stirring occasionally. If adding crispy tofu, stir it in now.

  8. Remove the pot from the heat. Stir in the peanut butter, tamari, sugar, and lime juice.

  9. Add salt, to taste. If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.

  10. Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.


  • Calories: 424.46kcal
  • Fat: 32.84g
  • Saturated Fat: 23.35g
  • Trans Fat: 0.01g
  • Monounsaturated Fat: 4.40g
  • Polyunsaturated Fat: 2.99g
  • Carbohydrates: 26.08g
  • Fiber: 4.34g
  • Sugar: 8.71g
  • Protein: 13.23g
  • Cholesterol: 0.74mg
  • Sodium: 876.55mg
  • Calcium: 221.22mg
  • Potassium: 742.48mg
  • Iron: 5.71mg
  • Vitamin A: 354.78µg
  • Vitamin C: 84.69mg
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