Vegan Panang Curry – Connoisseurus Veg
This vegan panang curry is bursting with taste! Made with pan-fried tofu, peppers and potatoes in a creamy coconut peanut butter curry sauce, it is completely scrumptious really easy to make.
Do you might have a favourite curry? I might have a tough time selecting one. That will be like asking me to choose a favourite cat. (I really like all my fur-babies.) However panang curry positively has so much going for it.
Panang curry is just like purple curry, however a tad sweeter, milder, and…with peanut butter. OH YEAH.
You might or might not be fortunate sufficient to discover a vegan panang curry at a restaurant whereas eating out. Like a number of different Thai curries, panang curry is usually made with non-vegan components like meat, and the curry paste might comprise fish sauce or shrimp paste. Try my information to vegan Thai delicacies for the full-low down on what Thai dishes are vegan-friendly.
With that in thoughts, I challenged myself to create a vegan model of traditional Thai panang curry, and this was the scrumptious outcome!
Soar to:
Components You may Want
- Vegetable oil. You should utilize any impartial high-heat oil. Peanut oil, coconut oil, corn oil, and avocado oil are all nice choices.
- Onion.
- Bell peppers. The recipe requires one purple and one orange bell pepper. Be happy to make use of two purple or orange, or to interchange both or each with yellow bell peppers. I do not suggest inexperienced peppers for this recipe — persist with sweeter ones!
- Panang curry paste. Be sure to’re utilizing a vegan model of curry paste (many aren’t!). I like Maesri panang curry paste for this recipe.
- Peanut butter. Use pure (runny) peanut butter. Processed peanut butter will in all probability be too candy for this recipe.
- Coconut milk. The recipe requires full-fat coconut milk, however gentle coconut milk will work in the event you’re seeking to cut back the fats and calorie content material of the dish.
- Potato. I used a russet potato, however a few purple or yellow potatoes can even work. You could possibly even use a candy potato!
- Tofu. Ideally, use super-firm tofu. Agency or extra-firm tofu will be substituted, however you will must press it earlier than cooking.
- Lime juice. Use freshly squeezed juice — not bottled!
- Salt.
- Contemporary basil. Use Thai basil or holy basil in the event you can. if not, Italian basil works simply positive (it is what I used!).
- Peanuts. Salted and roasted peanuts work finest.
- Rice. We’ll be serving our vegan panang curry over rice. I like jasmine rice finest with my Thai curries, however any selection will do.
Tip: You are welcome to modify up the greens in the event you’re not a fan of peppers and potatoes. Some veggies, like broccoli and leafy greens, will cook dinner up comparatively fast. Add them throughout the previous few minutes of simmering, when the pot is uncovered. Tougher veggies like carrots and inexperienced beans will must be added earlier and cooked with the lid on.
How It is Made
The next is an in depth photograph tutorial on the right way to make this dish. Scroll all the best way down if you would like to skip proper to the recipe!
Warmth your oil in a pot and add diced onion. Sweat the onion for a couple of minutes, till it begins to melt.
Elevate the warmth a bit and stir in sliced bell peppers. Cook dinner the peppers with the onion for a few minute, till they brighten in shade and soften barely.
Push the peppers and onions to the facet, then add the curry paste and peanut butter within the house you created. Sauté the combination for a few minute.
Add the coconut milk and potato to the pot. Give it a stir, cowl it up, decrease the warmth and let it simmer till the potato is tender.
Tip: Be certain to uncover the pot and provides the curry a stir each couple of minutes, in any other case the potatoes may not cook dinner evenly. Be certain to scrape the underside of the pot when stirring, to forestall the sauce from burning.
Pan-fry the tofu whereas the curry simmers. Place the cubes in a evenly oiled skillet over medium warmth, then cook dinner them for a couple of minutes till they’re golden brown and crispy, flipping them a couple of times.
After your curry has simmered for about fifteen minutes, begin checking in for doneness by uncovering it and piercing potatoes with a fork. When the fork goes into the potatoes simply, the curry is nearly finished.
Stir the cooked tofu cubes into the curry, then let it simmer for one more minute or two.
Take the pot off of warmth and stir within the lime juice. Season the curry with salt to style, then stir in chopped recent basil.
Your panang curry is able to take pleasure in! Serve it over rice and sprinkle it with peanuts.
Leftovers & Storage
Vegan panang curry will hold in an hermetic container within the fridge for about three days. I do not suggest freezing this dish.
Extra Vegan Thai Curries
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Vegan Panang Curry
This vegan panang curry is bursting with taste! Made with pan-fried tofu, peppers and potatoes in a creamy coconut peanut butter curry sauce, it is completely scrumptious really easy to make.
Components
-
2
tablespoons
vegetable oil,
divided -
1
medium onion,
diced -
1
medium purple bell pepper,
sliced into strips -
1
medium orange bell pepper,
sliced into strips -
4
tablespoons
vegan Panang curry paste,
plus as much as 2 extra tablespoons, to style -
2
tablespoons
creamy pure peanut butter -
1
(13.5 as soon as/400 ml) can
full-fat coconut milk -
1
medium russet potato,
scrubbed and diced (about ½ inch) -
8
ounces
super-firm tofu,
diced (about ½ inch) -
1
tablespoon
lime juice,
plus extra to style -
½
teaspoon
salt,
plus extra to style -
¼
cup
roasted and salted peanuts,
roughly chopped -
Cooked rice,
for serving
Directions
-
Coat the underside of a giant pot with one tablespoon of the oil and place it over medium warmth. As soon as the oil is sizzling, add the onion. Sweat the onion for about 5 minutes, till it develop into comfortable and translucent, stirring typically.
-
Elevate the warmth to medium-high and add the purple bell pepper and orange bell pepper. Cook dinner the peppers with the onion for about 2 minutes, stirring typically, till they brighten in shade and start to melt.
-
Push the peppers and onion to the facet, then add the curry paste and peanut butter to the center of the pot. Sauté the paste and peanut butter for about 1 minute, stirring continually to forestall burning.
-
Stir within the coconut milk and potato. Elevate the warmth to excessive and produce the liquid to a boil. Decrease the warmth and canopy the pot. Let the curry cook dinner at a low simmer for about quarter-hour. Uncover the pot and provides it an excellent stir each couple of minutes to forestall the sauce from burning and make sure that the potatoes cook dinner evenly. You’ll be able to proceed to the subsequent step of cooking the tofu whereas the curry simmers.
-
Coat the underside of a medium nonstick skillet with the remaining tablespoon of oil and place it over medium warmth. As soon as the oil is sizzling, add the diced tofu in an excellent layer. Cook dinner the tofu cubes for about 10 minutes, till golden brown, flipping them a couple of times. Switch the tofu to a plate when finished.
-
Examine on the curry after it has simmered for quarter-hour. It is finished when a potato will be simply pierced with a fork.
-
As soon as the potatoes are finished, stir the tofu into the curry and let it simmer for 1 to 2 minutes extra.
-
Take away the pot from warmth. Stir within the lime juice and season the curry with salt. Stir within the basil.
-
Serve the curry over rice with a sprinkle of peanuts.
Vitamin Details
Vegan Panang Curry
Quantity Per Serving
Energy 396
Energy from Fats 252
% Every day Worth*
Fats 28g43%
Saturated Fats 12g60%
Trans Fats 0.04g
Polyunsaturated Fats 8g
Monounsaturated Fats 7g
Sodium 466mg19%
Potassium 828mg24%
Carbohydrates 23g8%
Fiber 4g16%
Sugar 6g7%
Protein 18g36%
Vitamin A 1866IU37%
Vitamin C 90mg109%
Calcium 83mg8%
Iron 4mg22%
* % Every day Values are based mostly on a 2000 calorie food regimen.
