Thai Panang Curry - Vegan - Vegetarian

 Vegan-Vegetarian Thai Panang Curry

This delicious, spicy vegetarian Panang Curry is my all time favourite Thai curry recipe. Vegan Panang curry is loaded with fresh vegetables and cooked in a spicy, aromatic coconut and peanut flavoured curry base. This Thai curry is so easy to make and is way better than a takeout! I am sharing both Instant Pot electric pressure cooker and traditional stovetop methods.

Vegetarian Thai Panang Curry with Tofu

               (Makes 4 Sevings)

• Organic coconut milk 1-15 oz(445 ml) can (full fat)

• Thai red curry paste*   2 tablespoons

• Chili garlic sauce   1 tablespoon or to taste

• Coconut amino or soy sauce   1 teaspoon

• Palm sugar or coconut sugar   1 tablespoon

• Organic extra firm tofu*  300 grams, cubed  

• Assorted Vegetables*  5 cups(peppers, broccoli, zucchini, carrots, snap peas, yellow onion)

• Fresh thai basil   1/2 cup

• Fresh cilantro   1/4 cup

• Roasted cashews   1/3 cup (optional)

• Natural peanut butter      3 tablespoons

• Water /Vegetable broth      1-1/4 cup

•  Salt         To taste

* 1 Cup = 240 ml

*Thai curry paste- I have used  Maesri brand (all vegetarian). You can also use panang curry paste.

Step by step video recipe can be found here:

Method:

Instant Pot/ Electric Pressure Cooker Instructions:

1.For tofu- Drain and pat dry the tofu. Season with salt and pepper. Heat 1-2 teaspoon oil in frying pan and sauté until it gets a golden color. Alternately, you can air fry or bake at 375ºF for 15 min.

2. Start the sauté mode, add 1/3 of the coconut milk to the pot. Add the curry paste and cook for 3-4 minutes until the curry mixture thickens and starts to get syrup like consistency.Turn off sauté mode.

3. Add the remaining coconut milk, chili garlic sauce, soy sauce or coconut aminos, palm sugar, peanut butter, salt, vegetable stock or water. Mix everything well. Next Add the tofu, vegetables(except snap peas) , and half of basil leaves.

4. Cook on steam mode or pressure cook  mode on 'Low Pressure' setting for zero minutes. Once the times is up, release any excess pressure.

5. Mix in snap peas, cashews, reserved basil leaves and fresh cilantro.

6. Serve Thai Panang curry with steamed Jasmine rice or any rice of your choice.

Stove-top Instructions:

1.For tofu- Drain and pat dry the tofu. Season with salt and pepper. Heat 1-2 teaspoon oil in frying pan and sauté until it gets a golden color. Alternately, you can air fry or bake at 375ºF for 15 min.

2.Heat a soup pot or wok, add 1/3 of the coconut milk to the pot. Add the curry paste and cook for 3-4 minutes until the curry mixture thickens and starts to get syrup like consistency.

3. Add the remaining coconut milk, chili garlic sauce, soy sauce or coconut aminos, palm sugar, peanut butter, salt, vegetable stock or water. Mix everything well. Cook for 5-7 minutes until the curry just starts to boil.  Next Add the tofu, vegetables(except snap peas), and half of basil leaves.

4. Cook for additional 3-4 minutes, the vegetables should be just cooked but  still crunchy. Mix in snap peas, cashews, reserved basil leaves and fresh cilantro.

5. Serve Thai Panang curry with steamed Jasmine rice or any rice of your choice.