Vegan Panang Curry

Panang curry is rich, creamy, and nutty, with a subtle sweetness and a gentle spice. Thicker and more intense than a traditional Thai red curry, its distinctive flavor comes from the harmony of sweet and savory notes, the bright zest of makrut lime, and the richness of coconut milk blended with ground peanuts or cashews for a unique, nutty depth.

Serves 2

Ingredients

• 240g medium firm tofu (cubed)

• 100g (10 tbsp) cooked chickpeas 

• 60g kabocha squash (cubed)

• 60g yam or sweet potato (cubed)

• 80g zucchini (cubed)

• 2 cups coconut milk

• 1.5 cups vegetable stock (substitute with water)

• 4 tbsp Blue Nun Panang Curry Powder 

• 1 tbsp crushed, roasted peanuts (substitute with crushed, cashew, or omit altogether)

• 2 tbsp soy sauce, or to taste

• 2 tbsp coconut sugar, or to taste

• 4 tsp nutritional yeast, or to taste

• 2½ tbsp cooking oil

• red pepper (julienne)

• fresh Thai basil (optional)

• fresh, sliced kaffir lime leaf (optional)

Preparation

1. To pan-sear tofu, pat tofu dry with a paper towel to remove excess water, cut into cubes. In  a skillet, heat ½ tbsp cooking oil, place tofu in a single layer. Sear each side for 1-2 minutes, or until at least 2-3 sides are golden brown, set aside.

2. Place a pot over low heat, add 1 cup coconut milk, 2 tbsp cooking oil and 4 tbsp Blue Nun Panang Curry Powder. Stir-fry for 2-3 minutes until evenly dissolved and fragrant. Add water, adjust heat to medium, and bring curry to a boil.

3. Add cooked chickpeas, kabocha squash and yam. Season with coconut sugar, soy sauce, nutritional yeast, cook for 10 minutes. 

4. Add zucchini, tofu and crusted roasted peanuts or cashews, simmer for an additional 3 minutes.

5. Remove the pot from heat and transfer the curry to serving bowls. Top with julienne red pepper, fresh Thai basil (optional), sliced kaffir lime leaf (optional) and serve alongside steamed rice.

Spice Variations & Additions

There’s no harm in being versatile with your Panang Curry. You can always adjust the recipe to suit your taste preferences.

• Spice Level: If you enjoy spicier dishes, consider adding fresh chilies, chili oil or chili powder.

• Veggies: Feel free to include any seasonal vegetables, e.g. green beans, zucchinis, brussel sprouts, chayote, …don’t hesitate to be creative!

Pairing Suggestions

While Panang Curry is a delight on its own, thoughtful pairings can elevate your meal:

• Rice: serve alongside white jasmine or wholegrain rice to complement the curry's rich flavors.

• Flatbreads: naan, roti or pita are ideal for scooping up the curry, ensuring every last drop is savoured.

• Side dishes: a fresh cucumber salad or Thai relish (ajaad อาจาด) can provide a refreshing counter balance to the richness of the curry.