Instant Pot Vegan Panang Curry

Ingredients

• 22 ml (1.5 tablespoons)oil
• 1 mediumred onion, chopped
• 2.5 cm (1 inch)ginger, chopped
• 5–6 large clovesgarlic, chopped
• 1green chilli, sliced
• 45 ml (3 tablespoons), or to tastePanang curry paste
• 30 ml (2 tablespoons), or more to tastecreamy peanut butter
• 240 ml (1 cup), plus 60 ml (¼ cup) to add later if desiredwater or vegetable stock
• 1 can, 400 g (14 oz)coconut milk
• 1.25 ml (¼ teaspoon)ground turmeric
• 10 ml (2 teaspoons)tamari or regular soy sauce
• 10 ml (2 teaspoons)brown sugar
• 1.9 ml (¼ teaspoon plus ⅛ teaspoon), or to tastesalt
• 113 g (4 oz)extra-firm tofu, pressed and cubed
• 3–4baby potatoes, halved into roughly 2.5–4 cm (1–1.5 inch) pieces
• 1 largecarrot, cut into rounds
• 1 mediumred bell pepper, sliced
• 120 ml (½ cup)small broccoli florets
• 80 ml (⅓ cup)Thai basil
• 1lime, zested
• ½lime, juiced
• To servecrushed peanuts

Instructions

1. 1

   Mix the paste

   Whisk the Panang curry paste and peanut butter together in a bowl and set aside. Press the tofu under a heavy object for 15–20 minutes to remove excess moisture, then cut it into cubes and set aside.

2. 2

   Sauté aromatics

   Select the Instant Pot’s sauté setting. Once it indicates that it is hot, add the oil, onion, ginger and garlic. Cook for 3 minutes, until the onion has softened.

3. 3

   Add curry paste

   Add the sliced green chilli and the curry paste and peanut butter mixture. Whisk to combine and cook for 30 seconds.

4. 4

   Deglaze the pot

   Pour in 120 ml (½ cup) of the water or vegetable stock and scrape the bottom of the pot to loosen any stuck-on browned bits.

5. 5

   Add the liquids

   Add the coconut milk and the remaining 120 ml (½ cup) of water or stock. Stir in the turmeric, tamari, brown sugar and salt.

6. 6

   Add vegetables

   Add the tofu, potatoes and carrot, then stir. Close the lid.

7. 7

   Pressure cook

   Set the pressure valve to sealing and cook on high pressure for 3 minutes using the manual or pressure-cook setting. Release the pressure quickly.

8. 8

   Finish the vegetables

   Open the pot and select sauté. Add the red pepper, broccoli and Thai basil, stir, then cover with a glass lid and simmer for 4–5 minutes, until softened but still holding their texture.

9. 9

   Add lime

   Stir in the lime zest and juice. Kaffir lime leaves can be used in place of the zest and juice if you have them. Add up to 60 ml (¼ cup) more water or stock if you would like a thinner curry.

10. 10

    Garnish and serve

    Top with more Thai basil and crushed peanuts. Serve over rice or quinoa.

11. 11

    Heat the pan

    For the stove-top method, heat a heavy-based pan over medium heat. When hot, add the oil, onion, ginger and garlic and sauté for 3 minutes, until the onion has softened. Add the Panang curry paste, peanut butter and green chilli, then sauté for 1 minute.

12. 12

    Simmer the curry

    Add 240 ml (1 cup) of water or stock and the coconut milk, then stir. For a creamier curry, use 2 cans of coconut milk and omit the stock. Mix in the turmeric, tamari, brown sugar and salt.

13. 13

    Cook until tender

    Stir in the tofu, potatoes and carrot. Cover and simmer for 12–15 minutes, until the potatoes are cooked through. Add the pepper, broccoli and Thai basil and cook for 5 minutes more, then stir in the lime zest and juice. Garnish with more Thai basil and crushed peanuts and serve.

What is Panang curry?

Panang curry is a Thai curry known for a thick, aromatic sauce, often combining curry paste with coconut milk and a nutty note. This version is plant-based, using tofu and vegetables in place of meat.

Peanut butter adds body alongside the Panang paste, while lime brings a bright finish. The pressure cooker speeds up the potato cooking, and the later addition of broccoli and pepper keeps their texture distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 428 calories, 10g protein, 30g carbs, 33g fat.

The coconut milk, oil and peanut butter provide most of the fat, while the potatoes, vegetables and sugar contribute carbohydrates. Tofu and peanut butter supply some protein; serve the curry with rice or quinoa and add a generous portion of vegetables to balance the meal.

Build the flavour base

Aromatics: Sauté the onion, ginger and garlic until the onion softens before adding the curry paste mixture. This gives them a brief head start in the oil.

Curry paste: The paste provides the dish’s main seasoning, so taste and adjust the amount to suit its heat and intensity. Peanut butter thickens the sauce and adds a rounded, nutty flavour.

Press and cut the tofu

Tofu: Pressing the extra-firm tofu for 15–20 minutes removes excess moisture before it goes into the curry. Cut it into cubes so the pieces are easy to serve alongside the vegetables.

Deglazing: After adding the first 120 ml (½ cup) of stock or water, scrape the base of the Instant Pot thoroughly. Clearing any stuck-on bits is an important part of the method before pressure cooking.

Get the texture right

Potatoes and carrot: These go in before pressure cooking, with the potatoes cut into roughly 2.5–4 cm pieces. On the stove, simmer them covered for 12–15 minutes and check that the potatoes are cooked through.

Broccoli and pepper: Add these after the pressure release, then simmer for 4–5 minutes in the Instant Pot or 5 minutes on the stove. They should soften while retaining some texture.

Adjust the sauce

Coconut milk: It provides the creamy base of the curry. The stove-top directions offer the option of using 2 cans for a richer, creamier result and skipping the stock.

Consistency: Add the optional 60 ml (¼ cup) of water or stock at the end if the sauce feels too thick. Lime zest and juice go in last, keeping their fresh citrus flavour noticeable.

Serve it with

Rice or quinoa: Spoon the curry over either one to make a more complete bowl. The sauce also coats the grains well, so serve it straight from the pot while warm.

Finishing touches: More Thai basil and crushed peanuts add fresh and crunchy contrasts. Keep the toppings separate until serving so the peanuts stay crisp.

Recipe notes & tips

• Press the tofu for the full 15–20 minutes so it is ready when you start cooking.
• Scrape the Instant Pot base carefully after adding the first portion of liquid.
• Cut the potatoes into pieces of similar size so they cook evenly.
• Add the optional extra stock or water gradually, checking the sauce thickness as you go.
• Keep the crushed peanuts for the final garnish to preserve their crunch.

Variations

• Adjust the heat: Use more or less green chilli to suit your preference.
• Change the greens: Swap broccoli for another quick-cooking vegetable and add it near the end.
• Add lime leaves: Use kaffir lime leaves in place of the lime zest and juice, as suggested in the method.
• Make it creamier: For the stove-top method, use 2 cans of coconut milk and omit the stock.
• Choose a base: Serve the curry over rice or quinoa.

Common mistakes to avoid

• Skipping the press: Press the tofu for 15–20 minutes to remove excess moisture before cubing.
• Leaving browned bits behind: Scrape the pot after adding the first 120 ml (½ cup) of liquid.
• Adding broccoli too early: Add it after pressure cooking so it can soften without losing all its texture.
• Uneven potato pieces: Cut the potatoes into similarly sized pieces to help them cook at the same rate.
• Over-thinning the sauce: Add the optional extra liquid a little at a time and stop when the consistency suits you.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a saucepan or microwave until piping hot, adding a splash of water or stock if the sauce has thickened.

Frequently asked questions