Thai Panang Curry with Vegetables Recipe

Experience the exotic flavors of Thailand right at home with this Thai Panang Curry with Vegetables recipe. This dish teems with a medley of crunchy vegetables coated with a rich and creamy curry sauce, coupled with the aromatic jasmine rice. It's a hearty, nourishing meal that's vegan-friendly and brimming with colorful veggies and robust flavors.

Photos of Thai Panang Curry with Vegetables Recipe

If you are not familiar with Panang Curry Paste, it's a key ingredient in our Thai Panang Curry. It's a type of Thai curry that's thick, salty and sweet, with a nutty peanut flavor. You can find this in the Asian aisle of most major supermarkets or in local Asian grocery stores. Thai basil is another ingredient that might be unfamiliar but it adds a distinctive anise flavor that sets Thai cuisine apart. If you can't find it in your local supermarket, you can substitute it with sweet basil.

Ingredients for Thai Panang Curry with Vegetables

Crispy baked tofu: This serves as the protein in the dish, providing a delightful chewy texture.

Brown jasmine rice: This is a type of long-grain rice that has a subtle floral aroma and is slightly stickier than other types of rice.

Coconut oil: Used for sautéing the vegetables, it adds a hint of coconut flavor.

Onion: Adds a savory depth to the curry.

Red bell pepper and bell pepper: Adds a sweet, slightly bitter flavor and vibrant color.

Carrots: Provides a sweet note and a crunchy texture.

Garlic: It infuses the curry with a spicy, pungent flavor.

Panang curry paste: This is the main flavor component of the curry, featuring a spicy, savory, and sweet profile.

Regular coconut milk: Makes the curry creamy and rich, and adds a subtle sweetness.

Peanut butter: Gives the curry a creamy, nutty flavor.

Tamari: A gluten-free alternative to soy sauce, adding a salty, umami flavor.

Coconut sugar: Adds a hint of sweetness to balance the spices.

Fresh lime juice: Adds a tangy note to contrast the richness of the curry.

Thai basil: A garnish that adds an anise-like flavor.

Sriracha: A hot sauce for those who prefer their curry with a kick.

One reader, Bentlee Houle says:

This Thai Panang curry recipe is a game-changer! The flavors are rich and authentic, and the combination of vegetables and crispy tofu is simply divine. The instructions were easy to follow, and the end result was a restaurant-quality dish that I can't wait to make again. Highly recommended!

Bentlee Houle

Key Techniques for Mastering Thai Panang Curry with Vegetables

How to prepare crispy baked tofu: Cut the tofu into cubes and toss them in a mixture of cornstarch, soy sauce, and sesame oil. Bake in a preheated oven at 400°F for 25-30 minutes, flipping halfway through, until crispy.

How to cook brown jasmine rice: Rinse the rice under cold water, then bring a pot of water to a boil. Add the rice and cook for 30 minutes, reducing the heat as necessary. Drain the rice, cover, and let it rest for 10 minutes before fluffing with a fork.

How to make panang curry paste: Combine red chilies, lemongrass, galangal, shallots, garlic, kaffir lime zest, coriander seeds, cumin seeds, and shrimp paste in a food processor. Blend until smooth, adding a little water if needed.

How to garnish with fresh Thai basil: Simply pluck the fresh Thai basil leaves from the stems and sprinkle them over the finished curry for a burst of aromatic flavor.

How to adjust the curry flavor: Taste the curry and adjust the seasoning as needed. Add more tamari for saltiness or lime juice for acidity, according to your preference.

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

Serves:

Ingredients

1crispy baked tofu,see recipes below for recipe, optional
1¼brown 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
1½tspcoconut 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

Instructions

Rice (Optional):

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.
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.
To make the curry, warm a large skillet with deep sides over medium heat. Once it’s hot, add the oil.
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.
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.
Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat.
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.
Remove the pot from the heat. Stir in the peanut butter, tamari, sugar, and lime juice.
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.
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.

Nutrition

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

Pro Tip for Elevating Your Thai Panang Curry with Vegetables

When preparing your Thai Panang curry, it's crucial to add the curry paste after the vegetables have softened. This allows the paste to cook slightly, releasing its flavors into the oil and vegetables, and ensuring that the final dish has a deep, rich flavor. Also, remember to stir the curry paste well to ensure it's evenly distributed throughout the dish. This way, every bite of your curry will be packed with flavor.

Time-Saving Tips for Making Thai Panang Curry

Prep ahead: Chop vegetables and tofu in advance to save time during the cooking process.

One-pot wonder: Consider using a large skillet to cook the curry and rice simultaneously to minimize clean-up.

Efficient multitasking: While the rice is cooking, start preparing the curry to maximize time efficiency.

Store-bought shortcuts: Utilize pre-made crispy tofu or pre-cut vegetables to cut down on prep time.

Streamline cleanup: Clean as you go to minimize the post-cooking mess and save time.

Substitute Ingredients For Thai Panang Curry with Vegetables Recipe

coconut oil - Substitute with vegetable oil: Vegetable oil can be used as a neutral substitute for coconut oil in this recipe, providing a similar cooking function without adding a distinct coconut flavor.
red bell pepper - Substitute with yellow bell pepper: Yellow bell peppers can be used as a substitute for red bell peppers, offering a slightly milder flavor and vibrant color to the dish.
regular coconut milk - Substitute with light coconut milk: Light coconut milk can be used as a substitute for regular coconut milk to reduce the overall fat content while still providing a creamy texture and coconut flavor.
peanut butter - Substitute with almond butter: Almond butter can be used as a substitute for peanut butter, offering a similar nutty flavor and creamy consistency to the dish.
brown jasmine rice - Substitute with brown basmati rice: Brown basmati rice can be used as a substitute for brown jasmine rice, providing a nutty flavor and slightly different texture to the dish.
panang curry paste - Substitute with red curry paste: Red curry paste can be used as a substitute for panang curry paste, offering a similar spicy and aromatic flavor profile to the dish.

Presentation Tips for an Impressive Thai Curry Dish

Elevate the rice: Mold the brown jasmine rice into a perfect round shape using a small bowl. Gently tap the bowl to release the rice onto the center of the plate, creating a neat and visually appealing base for the curry.
Artful curry placement: Ladle the vibrant panang curry onto the plate, ensuring it surrounds the rice without covering it entirely. The curry should be evenly distributed, creating a beautiful contrast against the white plate.
Crispy tofu placement: Place the crispy baked tofu on top of the curry, leaning slightly against the rice. This adds a delightful texture and visual interest to the dish.
Garnish with precision: Sprinkle a few fresh Thai basil leaves over the curry, strategically placing them to create a balanced and visually appealing composition.
Sriracha swirl: For a touch of elegance and heat, add a small, artistic swirl of sriracha on the side of the plate using a squeeze bottle. This not only enhances the presentation but also allows guests to customize the spice level according to their preference.
Final touch with lime: Lightly drizzle a few drops of fresh lime juice around the edge of the plate, adding a pop of color and a hint of citrus aroma to the dish.

Essential Kitchen Tools for Making Thai Panang Curry

Cutting board: A flat surface used for cutting, slicing, and chopping ingredients.
Chef's knife: A versatile knife used for various kitchen tasks such as chopping, slicing, and dicing.
Skillet: A frying pan with a flat bottom and sloping sides, used for sautéing, frying, and searing ingredients.
Wooden spoon: A kitchen utensil used for stirring, mixing, and serving various dishes.
Saucepan: A deep cooking pan with a long handle and a lid, used for making sauces, boiling liquids, and cooking grains.
Rice cooker: An appliance designed for cooking rice to perfection, often with additional features for steaming vegetables or fish.
Strainer: A kitchen tool used for separating liquids from solids, such as straining pasta or washing vegetables.
Measuring cups and spoons: Essential tools for accurately measuring ingredients in cooking and baking.
Tofu press: A device used to remove excess water from tofu, resulting in a firmer texture and better absorption of flavors.

Storing and Freezing Thai Panang Curry for Later

To store leftover thai panang curry, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate the curry for up to 4 days.
When reheating the refrigerated curry, do so gently over low heat on the stovetop, stirring occasionally. Add a splash of water or coconut milk if needed to thin out the consistency.
For longer storage, you can freeze the curry for up to 3 months. Portion the cooled curry into freezer-safe containers or resealable bags, leaving some headspace for expansion.
To thaw frozen curry, transfer it to the refrigerator overnight. Reheat the thawed curry in a saucepan over low heat, stirring occasionally and adding a little extra liquid if necessary to achieve the desired consistency.
It's best to store the rice separately from the curry to prevent it from becoming mushy. Cooked rice can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 1 month.
To reheat frozen rice, thaw it in the refrigerator overnight and then steam it or microwave it with a damp paper towel covering the container to help restore its fluffy texture.

How To Reheat Leftover Thai Panang Curry

Reheat the leftover thai panang curry in a saucepan over medium-low heat, stirring occasionally until it's heated through. This method ensures that the vegetables and tofu (if added) retain their texture and the flavors meld together nicely.
If the curry seems too thick, add a splash of coconut milk or water to thin it out while reheating. This will help maintain the original consistency of the dish.
For a quicker reheating option, transfer the leftover curry to a microwave-safe bowl and heat it in the microwave in 30-second intervals, stirring between each interval, until it's heated through. Be careful not to overheat, as this may cause the vegetables to become mushy.
If you have leftover rice, you can reheat it separately by adding a splash of water and microwaving it in a covered microwave-safe bowl for 1-2 minutes, or until it's steamed through. Fluff the rice with a fork before serving.
For a crispy texture, you can also reheat the leftover curry in a wok or large skillet over medium-high heat. Stir-fry the curry for a few minutes until it's heated through and the vegetables are slightly caramelized. This method adds a nice char flavor to the dish.
If you want to add some freshness to the reheated curry, garnish it with some chopped fresh thai basil, cilantro, or a squeeze of lime juice before serving. This will brighten up the flavors and make the dish taste like it's freshly made.

Interesting Trivia About Thai Panang Curry

Thai Panang Curry with Vegetables is a delicious and flavorful dish that is packed with nutrients and bold flavors. It is a great way to incorporate a variety of vegetables into your diet and can be customized to suit your taste preferences. This curry is a perfect balance of creamy coconut milk, spicy curry paste, and tangy lime juice, creating a harmonious blend of flavors. It's a versatile dish that can be enjoyed with different types of protein or as a vegetarian option. Whether you're a fan of Thai cuisine or looking to try something new, this curry is sure to impress your taste buds.

Budget-Friendly Thai Panang Curry: Is it Economical for Home Cooking?

The cost-effectiveness of this Thai Panang Curry with Vegetables recipe largely depends on the availability and prices of ingredients in your area. The use of coconut milk, tofu, and vegetables makes it a relatively affordable option. The approximate cost for a household of 4 people would be around $15-$20. Considering the nutritional value and the ability to customize the ingredients based on budget and preference, this recipe offers a good balance of cost-effectiveness and flavor. I would rate this recipe a solid 8 for its affordability and delicious outcome.

Is Thai Panang Curry with Vegetables Healthy or Unhealthy?

This Thai Panang curry with vegetables recipe is a relatively healthy dish, offering a balance of nutrients from various ingredients. The recipe includes:

Tofu, which provides lean protein
Brown jasmine rice, a whole grain rich in fiber and nutrients
Vegetables like onion, bell peppers, and carrots, offering vitamins, minerals, and antioxidants
Coconut milk, a source of healthy fats
Peanut butter, providing healthy fats and protein

However, there are a few aspects that could be improved to make the dish even healthier:

The recipe calls for regular coconut milk, which is high in saturated fat. Using light coconut milk instead would reduce the saturated fat content without compromising much on flavor.
The addition of coconut sugar and peanut butter contributes to the overall sugar and fat content of the dish. Reducing the amount of these ingredients or finding alternatives could make the recipe healthier.

To further enhance the nutritional value of this Thai Panang curry, consider the following suggestions:

Increase the variety and amount of vegetables used in the recipe. Adding more nutrient-dense options like broccoli, spinach, or mushrooms can boost the dish's vitamin and mineral content.
Opt for a low-sodium tamari or soy sauce to reduce the overall sodium content of the dish.
Serve the curry with a side of leafy greens or a fresh salad to add more fiber and nutrients to the meal.
Instead of using coconut oil, which is high in saturated fat, consider using a healthier cooking oil like olive oil or avocado oil.
Experiment with different protein sources, such as chickpeas or tempeh, to vary the nutrient profile of the dish.

Editor's Take: Why Thai Panang Curry with Vegetables is a Must-Try

This Thai Panang Curry with Vegetables recipe is a delightful blend of flavors and textures. The combination of crispy baked tofu, vibrant vegetables, and aromatic Panang curry paste creates a rich and satisfying dish. The use of coconut milk, peanut butter, and lime juice adds depth and balance to the curry, while the optional garnishes of fresh Thai basil and sriracha offer a customizable touch. The recipe's clear instructions make it accessible for home cooks, and the result is a delicious and comforting meal that is sure to impress.

Enhance Your Thai Panang Curry with Vegetables Recipe with These Unique Side Dishes:

Garlic Naan Bread: Warm, fluffy garlic naan bread to soak up the delicious curry sauce.

Mango Sticky Rice: Indulge in a sweet and creamy mango sticky rice for a delightful dessert.

Thai Cucumber Salad: Refresh your palate with a zesty and crunchy Thai cucumber salad on the side.

Coconut Lime Rice: Enhance the meal with fragrant and tangy coconut lime rice for a tropical twist.

Pineapple Fried Rice: Enjoy a savory and fruity pineapple fried rice as a flavorful accompaniment.

Delicious Alternatives to Thai Panang Curry with Vegetables

Vegan Butternut Squash Soup: This creamy and comforting soup is perfect for a cozy night in. The combination of butternut squash, coconut milk, and warming spices creates a delicious and nutritious dish.

Mango Sticky Rice: Indulge in this sweet and fragrant Thai dessert made with sticky rice, ripe mango, and a drizzle of coconut milk. It's a delightful way to end any meal.

Grilled Vegetable Skewers: These colorful and flavorful skewers are a great addition to any barbecue or gathering. The combination of marinated vegetables and a smoky grill adds a delicious twist to your usual veggie dish.

Appetizer and Dessert Ideas to Complement Thai Panang Curry with Vegetables

Appetizers:

Stuffed Mushrooms: Delight your guests with these savory stuffed mushrooms, filled with a flavorful mixture of herbs, cheese, and breadcrumbs. The perfect bite-sized appetizer to kick off any meal.

Caprese Skewers: Impress your guests with these elegant caprese skewers, featuring fresh mozzarella, cherry tomatoes, and basil, drizzled with balsamic glaze. A refreshing and light start to any gathering.

Desserts:

Chocolate Mousse: Indulge in a rich and velvety chocolate mousse, topped with a dollop of whipped cream and a sprinkle of cocoa powder for an elegant and decadent dessert experience.

Berry Parfait: Layer juicy mixed berries with creamy Greek yogurt and crunchy granola for a refreshing and satisfying parfait that's perfect for a light and healthy dessert option.

Why trust this Thai Panang Curry with Vegetables Recipe:

This recipe offers a delightful combination of Thai panang curry with a colorful array of vegetables and crispy baked tofu. The use of authentic panang curry paste and creamy coconut milk ensures an aromatic and flavorful experience. The addition of peanut butter and coconut sugar provides a perfect balance of savory and sweet notes, while the touch of fresh lime juice adds a refreshing zing. With carefully selected ingredients and precise instructions, this recipe promises a satisfying and authentic Thai culinary experience.

Share your thoughts on this delicious Thai Panang Curry with Vegetables recipe in the Recipe Sharing forum section.

FAQ:

What is the best way to make the tofu crispy?

The best way to make crispy tofu is to press it to remove excess moisture, then toss it in a little cornstarch or arrowroot powder before baking it in the oven at a high temperature. This will help to achieve a crispy texture.

Can I use different vegetables in the curry?

Absolutely! You can use any vegetables you like in the curry. Some great options include broccoli, snap peas, zucchini, or bamboo shoots. Feel free to get creative and use whatever vegetables you have on hand.

How can I make the curry spicier?

If you prefer a spicier curry, you can add extra red curry paste or a sprinkle of red pepper flakes. You can also serve the curry with some sriracha or chili garlic sauce on the side for those who enjoy an extra kick of heat.

Can I use light coconut milk instead of regular coconut milk?

Yes, you can use light coconut milk if you prefer a lighter version of the curry. However, keep in mind that the curry may be less creamy and rich compared to using regular coconut milk.

Is there a substitute for jasmine rice?

If you don't have jasmine rice, you can use basmati rice or long-grain white rice as a substitute. The cooking time may vary slightly, so be sure to adjust accordingly.