Thai Panang Curry Recipe

Ingredients

• 30 ml (2 tablespoons)oil
• 2garlic cloves, minced
• 1 mediumyellow onion, sliced
• 1 medium, cut into 5 cm (2-inch) slicesred pepper
• 1 medium, cut into 5 cm (2-inch) slicesorange pepper
• 113 g (4 oz)Panang curry paste
• 1 canfull-fat coconut milk
• 397 g (14 oz)extra-firm tofu, cubed and baked or stir-fried
• 5 ml (1 teaspoon)kosher salt
• 15 ml (1 tablespoon)peanut butter
• 15 ml (1 tablespoon)soy sauce or tamari
• 1lime
• 240 ml (1 cup)Thai basil (or Italian basil or coriander)

Instructions

1. 1

   Cook the vegetables

   Heat the oil in a large frying pan or wok over medium heat. Add the garlic and sauté for 30 seconds, until fragrant. Add the onion and peppers and cook for 2–3 minutes, until slightly tender. Move the vegetables to the sides of the pan and place the curry paste in the middle.

2. 2

   Build the sauce

   Fry the curry paste for a few seconds in some of the oil already in the pan, then stir it through the vegetables. Pour in the coconut milk and stir until the sauce is creamy and combined. Add half the basil, the tofu and the salt, then mix well.

3. 3

   Simmer and finish

   Cover and cook over medium heat for 5 minutes, or until the curry reaches a gentle boil. Stir in the peanut butter and soy sauce. Finish with the remaining basil and lime juice, and serve hot with steamed jasmine rice.

What is Panang curry?

Panang curry is a Thai curry known for its thick, aromatic sauce, commonly made with curry paste and coconut milk. This version combines those flavours with peanut butter, tofu and sweet peppers for a hearty meat-free meal.

The balance here comes from rich coconut milk, savoury paste and soy sauce, with lime and basil bringing a fresher finish. Check the curry paste label if you need the dish to be vegan, as ingredients vary between brands.

Nutrition and macros by portion

The nutrition label shows one serving as written: 213 calories, 10g protein, 14g carbs, 13g fat.

The coconut milk, oil and peanut butter provide most of the fat, while the tofu contributes protein. The peppers and onion, along with rice served alongside, supply much of the meal's carbohydrate. For a more balanced plate, serve a moderate amount of rice and add extra vegetables if you have them.

The curry paste matters

Panang paste: frying it briefly in the oil helps release its aroma before the coconut milk goes in. Stir it into the vegetables so the flavour is distributed through the sauce.

Coconut milk: full-fat coconut milk gives the curry its rich, creamy texture. Stir it in until the paste is blended rather than leaving streaks in the sauce.

Keep the vegetables tender

Onion and peppers: give them just 2–3 minutes in the pan before adding the paste. They should soften slightly but keep some shape and bite as the curry simmers.

Garlic: 30 seconds is enough to make it fragrant. If it starts to brown, lower the heat before adding the other vegetables.

Give the tofu a head start

Tofu: the recipe calls for it to be cubed and baked or stir-fried before it is added to the sauce. Preparing it first helps it hold its shape when stirred into the curry.

Gentle simmer: once covered, cook for 5 minutes over medium heat until the curry comes to a gentle boil. Avoid a vigorous boil, which can make the sauce bubble and splatter.

Finish with peanut and lime

Peanut butter: stir it in after the simmer so it blends into the coconut sauce without clumping. Soy sauce or tamari adds a savoury note at the same stage.

Basil and lime: reserve half the basil for serving, then add the lime juice at the end. This keeps the finishing flavours bright against the rich sauce.

Serving ideas

Rice: serve the curry hot with steamed jasmine rice, as suggested in the recipe. Spoon plenty of sauce over the rice so it can absorb the coconut and peanut flavours.

On the plate: the curry already includes tofu and peppers, so rice makes a simple accompaniment. Add the basil garnish just before serving for a fresh finish.

Recipe notes & tips

• Prepare the tofu before starting the curry so it is ready to add with the basil and salt.
• Keep the garlic moving in the pan and add the vegetables as soon as it smells fragrant.
• Push the vegetables aside before frying the curry paste so it has direct contact with the hot oil.
• Stir the coconut milk in well to make a smooth, even sauce.
• Add the lime juice and reserved basil just before serving for a fresh finish.
• Check that the Panang curry paste is vegan if serving the curry to someone avoiding animal products.

Variations

• Use tamari: swap it for soy sauce if that is the option you have to hand.
• Change the herbs: use Italian basil or coriander instead of Thai basil, as suggested in the ingredient list.
• Add more tofu: increase the tofu for a more substantial curry, preparing it baked or stir-fried first.
• Adjust the heat: use less curry paste for a milder sauce, bearing in mind that this changes the recipe's seasoning.
• Choose another pepper: replace one of the listed pepper colours with another sweet pepper.

Common mistakes to avoid

• Burning the garlic: sauté it for about 30 seconds and move on once it smells fragrant.
• Skipping the paste fry: give the paste a few seconds in the pan oil before mixing it with the vegetables.
• Adding unprepared tofu: bake or stir-fry the cubed tofu before putting it into the curry.
• Boiling too hard: keep the pan at medium heat and stop once the curry reaches a gentle boil.
• Adding all the basil at once: reserve half for the garnish so the finished dish keeps a fresh herbal note.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a saucepan, stirring occasionally; add a splash of water if the sauce has thickened. Store rice separately where possible.

Frequently asked questions