Thai Panang Curry with Vegetables
This Thai panang curry recipe is SO easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor. Tofu is optional.
Updated by Kathryne Taylor on September 5, 2024
Have you had panang curry yet? Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut.
I make my panang curry with lots of bell peppers and carrots, and optional tofu for extra protein. It’s a perfectly satisfying weeknight meal for cold days.
Panang is one of my favorite Thai curries, right up there with red curry and green curry. If you haven’t ordered it at your favorite Thai restaurant yet, you’ve been missing out!
Watch How to Make Panang Curry
Panang Curry Paste Notes
When it comes to Thai curries, the curry paste represents a big portion of the final flavor. You’ll need panang curry paste to make panang curry!
What’s in panang curry paste?
Panang curry pastes vary somewhat from brand to brand, but they typically include dried chili peppers, galangal, ginger, lemongrass, kaffir lime zest, kaffir lime leaves, coriander root, coriander seeds, and cumin seeds. You could make your own curry paste if you have those ingredients at home, but I’m betting that you don’t.
Special diet considerations
If you are vegetarian (holler), vegan or have shellfish allergies, you’ll want to find a panang curry paste that doesn’t contain shrimp or fish sauce. I’ve found a couple of great vegan options on Amazon, made by A Taste of Thai and Maesri (affiliate links). If I had to pick a favorite, it would be A Taste of Thai.
Where to buy it
Panang curry paste is a little more difficult to find than standard red or green Thai curries. You might get lucky and find it in the international section of your grocery store, somewhere near the soy sauce. You would definitely find it at an Asian grocery store. You can also buy it online, like I did.
Panang Curry Notes
I’ll be the first to point out that this recipe isn’t quite traditional. I made some changes to suit my vegetarian diet, and tried to use ingredients that are easy to find in the States. Here’s how my recipe differs from authentic curries:
- I used vegan curry paste (many contain shrimp).
- I didn’t add kaffir lime leaves, which are typically simmered in the coconut milk for extra flavor. I couldn’t find them. Fortunately, the curry pastes I’ve recommended actually contain this ingredient.
- I used tofu instead of other proteins (often shrimp or chicken).
- I used soy sauce instead of fish sauce. Actually, I used tamari, which is a Japanese soy sauce that is typically gluten free (most soy sauces are not). I simply prefer the flavor of tamari over soy sauce.
- I garnished the dish with regular basil because I couldn’t find Thai basil. I thought it was great that way, but if you can find Thai basil, you might like that even more.
Before You Get Started
If you want to serve tofu with your curry, I’d recommend making that first. You can start on the curry once the tofu is in the oven. Here’s the recipe.
If you want to serve rice with your curry, I typed up suggested quantities and how to cook it within the recipe below. (I always cook with brown rice, but you could use another rice if you cook it according to the package’s directions.) You might also enjoy the curry with cooked noodles or on its own.
How to Make Panang Curry
This curry recipe comes together quickly once you’ve chopped your veggies.
- First, you’ll first sauté the onions, peppers and carrots, then add the garlic and curry paste and cook those briefly to enhance their flavors.
- Then add regular coconut milk (from a can) and some water (so it’s not overwhelmingly rich).
- At the end of cooking, you’ll stir in some final seasonings: peanut butter (typically found in panang curries), tamari or soy sauce, and a little sugar and lime juice. The interplay of these ingredients create balance and make your final curry taste super delicious.
- I generally add a little pinch of salt at the end to bring out the curry’s best. That’s it! Garnish with basil (Thai basil if you can find it), and serve it over rice or noodles, if desired.
Please let me know how your curry turns out in the comments! I love hearing from you.
Craving more fresh Thai recipes? Here are a few favorites:
- Thai Red Curry with Vegetables
- Thai Green Curry with Spring Vegetables
- Thai Pineapple Fried Rice
- Thai Mango Salad with Peanut Dressing
Thai Panang Curry with Vegetables
This Thai panang curry recipe is so easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor, and the tofu is optional. Recipe yields 4 servings.
Ingredients
- Optional: 1 batch crispy baked tofu
- Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
- 1 tablespoon coconut oil or olive oil
- 1 small white or yellow onion, chopped (about 1 cup)
- Pinch of salt, more to taste
- 1 red bell pepper, sliced into thin (¼” wide) strips
- 1 yellow, orange or green bell pepper, sliced into thin (¼” wide) strips
- 3 carrots, peeled and sliced on the diagonal into ¼” thick rounds (about 1 cup)
- 2 cloves garlic, pressed or minced
- 1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy)
- 1 can (14 ounces) regular coconut milk
- ½ cup water
- 2 tablespoons peanut butter
- 1 tablespoon tamari or soy sauce**
- 1 ½ teaspoons coconut sugar or brown sugar
- 2 teaspoons fresh lime juice, to taste
- Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice
Instructions
- If you’d like to serve rice with your curry (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 pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
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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, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
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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.
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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 until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you’re adding crispy tofu, stir it in now.
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Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
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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.
Notes
*Panang curry paste: You might find it in the Asian section of the grocery store. You will definitely find it at Asian grocery stores or you can buy it online like I did. Two brands I like are A Taste of Thai and Maesri, which are both vegan/vegetarian. Not all brands are (they can contain fish sauce and/or shrimp paste).
**Make it gluten free: Be sure to use gluten-free tamari instead of regular soy sauce. Double-check your curry paste to make sure it’s gluten free, too.
Make it vegan: Make sure your curry paste is free of shellfish and fish sauce. See the recommendations provided above.
Make it nut free: Omit the peanut butter, and verify that your curry paste is nut free.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I tried this recipe and it was a huge hit! It tasted really good. I’m glad I doubled the recipe so we can have leftovers tomorrow!
Hi Kate. I never comment, but I have tried some of your recipes. This thai panang curry is one of me and my partner’s absolute favourites to make for dinner! Even though there are a lot of ingredients, it’s still so easy to make! Thank you, this recipe made it to my favourite recipes book!
I’m so happy you did, Elisabeth! Thank you for your review.
We love this recipe. It is our go-to dinner. Now decades into senior citizens, it is wonderful to have a meal that is not complex to make and is absolutely delicious.
Absolutely delicious! Enjoyed by the whole family!
This was so delicious!! I followed recipe exactly, served over black rice. Next time, I will add bok choy towards the end (as another reviewed has mentioned)!
Looking forward to making more of your recipes!
Thanks for letting me know you loved this one, Inna!
I am a novice at cooking and I cannot believe how simple this recipe is.!! Absolutely loved the outcome of my cooking. Thank you Kate.!
We made it for the first time…the aromas were delightful. We substituted a zucchini for one of the bell peppers (on hand). Very tasty! Next time, we might add a bit of crushed red pepper or red paste.
We always love your recipes, but I especially loved this one. Really enjoyed the peanut butter flavor in the curry sauce! I used red curry paste because my grocery store didn’t have panang, but it was still out of this world delicious. Thanks, Kate!
I haven’t met a Cookie and Kate recipe yet that I didn’t like, and this one is SO good! I made the crispy tofu to add in at the end, and when I was at the Asian market getting the curry paste they had baby bok choy on sale so I added some at the very end as well. It turned out absolutely amazing. I am excited to eat the leftovers for lunch this week!
I love to hear that, Stacy! Thank you for your review.
If you are not vegetarian and happen to have fish sauce in your fridge — would I substitute the fish sauce for the tamari – in the same amount? Or just add some in addition to the tamari?
Hi Beth, since I’m vegetarian I’m not sure how to answer that. sorry!
can I successfully freeze leftovers?
Hi Donna, I’m not sure this will freeze well sorry!
I made this today. I like that it was easy to do make and delicious too. Thank you for sharing this!
You’re welcome, Pam!
This was so yummy and came together very quickly! Thanks again Kate. I couldn’t find the Panang Curry Paste so I justed used curry and I omitted the sugar but I’ll keep a look out for the Panang Curry Paste when I’m close to an Asian Market.
Let me know what you think when you try it!
this was delicious (as all your recipes are) and very easy to make. i found the panang curry in a small tin next to the glass curries and was so excited to try a new curry flavor!
this came together easily and i added in peas and some kale to beef it up as i didn’t have time to make the crispy baked tofu. thank you for all your awesome vegetarian recipes – you’re my go-to!
Made this last night and my fiancé and I loved it! I added cauliflower and used Mike’s Organic Curry Love Penang Curry Paste. Followed the recipe as written and was very pleased with the results (no tofu, regular basil). Thanks!
As usual Kate makes amazing meals! I halfed this recipe and used Thai kitchen red curry paste instead because that’s what I had on hand and it came out great! Warming and hearty! I also made it with the crispy tofu- another one of my favorite recipes! Thank you!
Excellent recipe! Thanks so much for the Panang curry paste recommendations. I love Panang curry but have been intimidated by the ingredients to make homemade curry paste. I’m so glad I bought some Maesri Panang curry paste from amazon… so easy. The recipe itself was pretty good. I added the juice of an entire lime and doubled the peanut butter since that fit our preference. This is definitely going into our easy weeknight meal rotation. Thanks for the great recipes!
Quite possibly the best curry ever, and cubing the tofu before pressing is genius! I did add some rice wine vinegar, fish sauce, and sesame oil at the end, but the peanut butter and soy created a depth not usually seen in most curries.
Step 4 says to “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 until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you’re adding crispy tofu, stir it in now.”
Do you add the tofu after the “5 to 10 minutes” of cook time above, or before the cook time and just after the coconut milk and water mixture comes to a boil?
Yes, after the 5-10 minutes. I hope this helps!
Sure does – thank you! I’ll let you know how this comes out later this week.
Delicious! We have made this multiple times and use whatever vegetables I have on hand. I often add shrimp at the end. Thanks Kate :)
You’re welcome! I love that you use what you have on hand, Monica.
This is the third time I’ve made this recipe in 3 weeks! Delicious and the recipe is easy to follow and customize to your liking. I upped the veggie content and eliminated the tofu – tonight’s veggie combo is cauliflower, yellow squash, mushrooms in addition to the carrots and peppers. I stir fried the cauliflower and carrots first for a few minutes before adding the other veggies. Also like to garnish with some ground peanuts!
Absolutely amazing!
This is a top 5 C+K dish for me. I make it almost every week and vary the veggies. so easy, so fast, so delicious!
I tend to steer clear from curries but this one was super easy with lots of flavour. I added in mushrooms and zucchini plus green beans. Yum!
Kate,
You have been out go-to during our stay at home experience. I have never been much of a cook, but we have come to rely on your recipes for our weekly menu planning. My daughter is Vegan, so most of your recipes work for her. I can get overwhelmed with some recipes, but find yours to be easy to follow and pretty easy to make and each and every one has been a success. This Panang was as good, or better, than our favorite take-out.
I’m glad the recipes have been helpful during this crazy time! Thanks for sharing your experience, Liz. I appreciate it!
I made this for dinner and my husband and I devoured it! Thank you so much for all these fantastic recipes. I just ordered your book and I cannot wait to make every single dish!!
You’re welcome, Anna! I’m happy you loved it.
Thanks for the recipe. Will make tonight. I’ll let you know how this comes out later this
I hope it turns out great!
I stumbled across your blog because I bought this can of panang curry paste. I made your recipe and it was AMAZING! I felt like I was at a thai restaurant, but didn’t spend the $40 on this dish. Can’t wait to make some with bamboo shoots and other ingredients. Thank you and I can’t wait to try your other recipes!
Best home made Penang curry Ive tasted since being vegan.I add fresh chilli to give more kick.Thanks so much
My first homemade Thai dish! Delicious! Thank you!
This was SOOOOO Yummy! I always order Panang curry when I go to a Thai restaurant, and due to the never-ending lockdown in NYC, I have been missing so many of my favorite asian dishes. I couldn’t have stumbled upon this recipe at a better time!
I used the Maesri paste, a red bell, carrots, baby bok choy, chickpeas, disc shaped rice cakes (these are found in Korean markets and nothing beats the texture of these beauties), and I added chopped ginger at the same time as the onions. (Perfect way to use any and all veggies in the fridge.) I used half soy and half fish sauce, and regular basil was just fine. I also at least doubled the amount of water, because I prefer my curry a bit thinner. This is definitely a keeper, everyone. Just do it. Thanks Kate!
I loved this and so did my husband—and he’s a very picky man. I used a shrimp free paste and added a bit more salt, PB, soy sauce, and lime juice. I loved the crispy tofu too!! Thanks!
Thanks for your review, Heather!
Hi Cookie & Kate!
I’ve made another panang curry for several years. This recipe broke out the ingredients of the panang curry paste, and I liked it. Then I got the paste that your recipe calls for, made your recipe, and it was absolutely delicious. I think I ate a serving while cleaning up. I will be making this from now on.
I’m also going to try your crispy tofu. I’d rather bake it as well because it always sticks to the pan. Besides, less oil with baking.
This is totally yum. Thank you!
Deeelishious!!! Enough said. Next time. I will double the recipe (to have leftovers)
Thanks Kate!
You’re welcome, Sherry!
I love this recipe! I’ve made it several times. It’s so good and tastes like the panang curry I get from my favorite Thai restaurant. I’ve used zucchini and broccoli along with the onions, pepper, and carrots. I’m wondering if you could use frozen veggies? I’ve got some frozen peppers that I’d like to use because I don’t have fresh. Thanks!
HI Kadee, I’ glad you love it! I don’t see why you couldn’t. I would let them thaw first and you may need to lessen the cooking time. Let me know how it goes!
I used frozen bell peppers this time. I let them thaw first. I used them in combination with other fresh vegetables. They were a little more “flimsy” and obviously not as fresh tasting. However, it was just fine for saving a trip to the store.
I love this recipe so much and have made it many times. The flavors are perfect! I like to replace the carrots with green beans, and have tried it with both chicken and tofu. All delicious :)
Hi….I m from south africa…I couldn’t find panang paste in any store…can I make it at home and if yes please share recipe
Omg! I just made this recipe and it was delicious!
Incredibly delicious, thank you! My grandma looooves this one and she is a really picky eater!
I added broccoli and bamboo shoots like my local thai places do it and it works well!
I buy ALL the ingredients you may need for this great curry on Amazon. I get the Kaffur lime leaves/ ground; the curry paste: May Ploy Panang Curry Paste, on Amazon/delivered to my house. I tried this with 1 lb of small shrimp, because I had it on hand. Delish!
Excellent recipe–i made some minor modifications-doubled the peanut butter and garlic. Also we like our veggies crispy so I just put them in the last 3 minutes and they are perfectly crunchy and not over done. I used Maersi Panang curry paste. Thanks for a great recipe
I’m glad you loved it, Michael! I appreciate your review.
Third or fourth time I’ve made this and I still haven’t changed a thing. It’s just perfect. Serve it on instant pot, jasmine sticky rice for heaven in the kitchen
I love to hear that, Don! Thank you for taking the time to review.
Easy and delicious
I’m glad you loved it, Lauren! Thank you for your review.
So very good! My husband isn’t usually a fan of tofu, but ended up loving it in this recipe! Thank you.
Fantastic, Keya! Thank you for your review.
This curry was delicious and relatively easy to make for a busy weeknight! I bought Maesri’s panang curry paste and I used the whole thing because I didn’t want the leftover past to go to waste. It was hot and spicy and perfect! I wouldn’t recommend adding it all if you don’t enjoy really spicy food though. Thank you Kate for another wonderful recipe. I’ve made lots of them, from the website and the book, and they always turn out great.
I’m glad you loved it, Elsa! Thank you for your review.
Delicious! Great weeknight meal. Enjoyed it with crispy tofu and jasmine rice. Might add a bit more spice next time but that’s just preference. Cookie and Kate recipes never fail to be delicious!
Just made this recipe, first time ever making a curry, and it turned out perfect and so delicious! I’ve loved every single recipe of yours I’ve made so far. Thank you!
Your recipe came out perfect ! I added a half of pumpkin cubed and vegan roasted duck !
Wonderful, Hassan! Thank you for your review.
not sure what I did wrong but I followed the recipe initially to a “T”, Thought it was very bland. Little flavor…. when complete, I tried to save it with additional curry paste, hot peppers, lime juice and tamari, but just couldn’t bring it to life. My daughter enjoyed it, but she agreed with my assessment.
Hi! I’m sorry to hear that. What was the brand of curry paste you used?
This is my favorite Thai dish. I made this recipe right now and I’m so happy I did! I made a double batch using 2 cans coconut milk, soy sauce, crunchy peanut butter (I didn’t have smooth) adding zucchini, white mushrooms, broccoli and fresh ginger, than followed the directions.
Absolutely delicious! Thank you!
You’re welcome, Mindy! Thank you for your review.
Excellent :)
Thank you, Panom!