Tofu Panang Curry

A perfect curry for weeknights; this Tofu Panang Curry is rich and creamy, spicy yet balanced and pairs wonderfully with steamed rice or quinoa.

With underlying notes of peanut and coconut, this signature curry is addictive for sure!

Asian cuisine is super rich in flavors, colors, tastes and textures. There are several curries, stir-fries, mains and drinks in the cuisine. While they are similar in many ways they also have their distinct characteristics.

Thai cuisine is probably one of the most popular Asian cuisine everywhere. Drunken noodles, pineapple fried rice, pad thai noodles and basil fried rice are among the loved dishes from the cuisine. Along with these, the curries are super amazing as well.

Red Thai curry, Massamam curry, Green curry, Yellow curry and Panang curry are among the delicious curries of the cuisine. These paired with steamed jasmine rice, noodles or quinoa makes the perfect meal.

Jump to:

• What is Panang Curry
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Pairing
• More Tofu Recipes
• Tofu Panang Curry

What is Panang Curry

One of the most amazing curries from Thailand and Malaysia is Panang Curry. Originally from the city of Penang from Malaysia; this curry is similar to Thai Red curry in so many ways and yet has it's unique characteristic.

This thick, rich curry is perfect with Panang curry paste and peanut butter. It makes the yummiest base that is apt for vegetables, proteins like tofu or meat or a combination of both.

Once ready, Panang curry makes the most delicious side for steamed rice, quinoa or noodles. I often end up enjoying it directly with a spoon and no side at all. It is definitely that good!

Why this recipe works

• It is naturally Vegan.

• The recipe needs only a handful of basic pantry ingredients.

• Great for meal prep or to make for the lunchbox.

• This pairs brilliantly with steamed rice, quinoa or noodles.

• Panang Curry makes the most delicious weeknight meal.

• The recipe is easy to scale up or down based on number of servings desired.

• The same base works well with vegetables, tofu or meats.

Ingredients and Substitutions

• Extra Firm Tofu: The recipe is perfect to make with extra firm tofu. It is easy to add it as is or stir fry in oil before adding. It is important to remove the excess moisture before using. It is okay to use firm tofu as well. However, softer tofu will break into bits and not work too well.

• Vegetables: I like to add only a few vegetables in the recipe. I have added carrots, broccoli, peppers and onions. However, it is great to add more vegetables like baby corn, beans, cauliflower, cabbage and asparagus is an option too.

• Garlic: A dash of minced garlic makes the recipe great. So try not to skip this to get the perfect flavor.

• Panang Curry Paste: There are several brands of Panang Curry paste that can be used in the recipe. I generally stick to Maesri as it gives the perfect taste and flavor.

• Peanut Butter: I like to add a spoonful of smooth peanut butter to the curry. Not only does it make the curry creamy, it also adds a lot of flavor. Try and get the creamy version and not the crunchy one for the best texture.

• Coconut Milk: The base of the curry is coconut milk but I often make it with coconut cream for a much creamier version. Pick either based on preference.

• Seasonings: As the recipe is made with store bought Panang Curry paste, it only needs a few other spices. Salt, sugar and soy sauce are the only add-ins we need.

• Sesame Oil: Like most Asian recipes, it is best made with sesame oil. However use regular vegetable oil if you like.

• Toppings: The toppings in the recipe includes roasted peanuts, scallions and cilantro.

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a large pan or wok heat sesame oil.

2- Once hot, add in minced garlic. Sauté till fragrant.

3- Then add peppers and onion. Mix well.

4- Next add carrots and broccoli. Mix again and cook for a couple of minutes.

5- Then move the vegetables to the side and add the remaining oil. Then add all the Panang curry paste.

6- Sauté for 2-3 minutes and deglaze with some water.

7- Then add the coconut milk and mix well. Also add the seasonings and soy sauce.

8- Mix well and bring to a light boil. Also add the peanut butter.

9- Then add in chopped tofu and mix well.

10- Turn down the flame and serve topped with roasted peanuts and scallions.

Expert Tips and Notes

• Making Panang curry paste using red curry paste: If finding Panang curry paste is not easy, there is a way to make it using red Thai curry paste. To do so, simply toast 1 teaspoon cumin seeds, 2 teaspoon coriander seeds and 2 tablespoon peanuts. Then crush that and mix with 4 tablespoon red curry paste. This is a great substitute for store bought panang curry paste.

• For a nut-free recipe: While the signature recipe of Panang curry has peanuts, we can make the recipe without nuts. Simply leave out the peanuts and peanut butter and use some sunflower butter instead. Also ensure the curry paste is free from nuts.

• Making a soupy curry: The consistency of the curry depends largely on the coconut milk used. Add some extra water to make the curry soupy.

• Adding more vegetables: I like to use a lot of tofu with only a few vegetables. However, it is easy to add more vegetables in. the curry. Simply add vegetables like cabbage, asparagus, cauliflower, mushroom and beans work well for the recipe.

• Prepping the curry ahead of time: It is really easy to prep most the elements ahead of time. To do so, simply chop all the vegetables and aromatics and drain the water from the tofu. After that the curry takes barely any time to come together.

Recipe FAQs

Pairing

This tofu curry is perfect with a host of Asian dishes. From rice and noodles to enjoying the curry by itself, this Panang curry is definitely a great dinner idea. Here are some dishes that pair well with the curry.

More Tofu Recipes