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 (those are 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
- Author:
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main dish
- Method: Stovetop
- Cuisine: Thai
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.
-
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.
-
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 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.
-
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.
-
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 recommendations provided above.
Make it nut free: Omit the peanut butter, and verify that your curry paste is nut free.
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Susan
Thank you Kate … and Cookie! Your recipes are amazing, each one always fresh and full of flavour.
Looking forward to making this one tonight. I am putting on 5 stars because I know it will be delicious!
Cheers, Susan
★★★★★
Kate
I appreciate the confidence, Susan! Thanks for your review.
Danica
This looks great! What would you recommend that I use to sub the coconut milk? Half and half?
Kate
That could work, or whole milk. Of course the flavor will vary slightly.
Margot Maley
My boyfriend and I LOVE panang curry – it’s our go-to take out order, so when I saw this on your Instagram feed I sent it to him immediately! Can’t wait to try this one too – your Thai Red curry was fantastic and I have a feeling this one will be good too!
★★★★
Kate
Hooray! Happy dace! Thanks so much, Margot. Let me know what you think.
Breanne
Looks delicious! I love panang curry, and this version has way more veggies than my go-to take-out panang curry (good thing!). I’ll keep an eye out for the paste and let you know when I try it!
Kate
Yes, please let me know!
Santok
Very little to say apart from it was absolutely delicious!!! I’ve tried so many of your recipes and they are all so good
Thank you for sharing
★★★★★
Giselle
Red, green and Panang are my three favorite Thai curries also. I like your blog because I feel like we enjoy similar food flavors. So if we like similar food flavors, I will probably like your recipes. I kind of think that food bloggers should make it clear what their favorite food profiles are so that you can skip the ones that you aren’t into. haha
Kate
Thanks, Giselle!
Lynne Cattafi
This was amazing. I’ve never made one of your recipes that I didn’t love, and I return to many of them again and again. This will definitely be one of them!
★★★★★
Kate
Thank you for sharing, Lynne!
Pallavi Bharadwaj
I made this tonight for dinner. It was like you read my thoughts as always. I had all the ingredients for making the curry from scratch except for subbing kefir lime leaves for lemon zest. To say that it’s a party in the mouth shall be an understatement! I made this tonight with shrimp but can’t wait to try the tofu version for my veggie self. This curry is made for the terrible cold that we are experiencing this week in the NE and beyond. Thank you so much. Wishing you the best for 2019!
★★★★★
Kate
Party in the mouth, I love it! Thanks for sharing, Pallavi!
Hilary
This looks good but I have a texture problem with tofu. Do you have a suggestion for an alternate vegan protein?
Diana Wagner
Quorn makes a mushroom/fungus based chicken nugget that I like a lot. It’s how I make “chicken enchiladas.”
Kate
It wouldn’t be true to the dish, but maybe try chickpeas if without tofu isn’t enough.
loraine
tempeh would be great! It’s firmer than tofu.
Cassie Autumn Tran
I have NEVER seen a more heavenly-looking Panang curry. The tofu looks smoky and satisfying while the curry itself looks vibrant and decadent. EVERYTHING I could ever ask for and more in curry!
Kate
Thank you!
Gaby Dalkin
Looks like peanut butter-y goodness!
Kate
Thank you, Gaby!
Catherine Lyons
i have tried several of your recipes and love the ones i have eaten. Thai lettuce wraps leads this list and baked tofu is next. I am very happy that my daughter has turned me on to you. She lives in Kansas as well. thank you for using REAL food.
★★★★
Kate
I’m so happy to hear that, Catherine! I appreciate the review.
Claire Shriver
Has anyone tried this with almond butter, not peanut butter? I only have almond on hand.
Kate
You could try it! Let me know what you think. Of course wouldn’t be as traditional, but should still make a delicious sauce.
Rose Hunt
I’ve only got almond butter too so I’m going to try it.
★★★★
Fran Vincent
This was ridiculously delicious! I’m always looking for easy, nutritious vegetarian dishes. . .this one will be on my favorites list! I added broccoli and potatoes that I had in the fridge and it was wonderful.
★★★★★
Lisa
Thank you for posting. Enjoyed the recipe and will make again.
This recipe makes a lot of sauce so will up the amount of carrots next time. I put a lid on while cooking the carrots and the sauce ended up watery so in the future will leave out the1/2cup of water or simmer without covering.
The crispy tofu was good! Suggest adding to the dish right at the end or the crispy texture goes away.
The thai basil was a new experience: has a strong anise flavor which some did not care for. Regular basil will be used in the future.
Thanks again :)
Christina
Very tasty dish! This one is going in my permanent recipe box. This was so quick to put together. I love how you explain a recipe. You explain the ingredients and why they work and how they play together. Also the cooking method is accurately detailed. This all helps to not only recreate your creations but to understand how to play with it and create my own variations. I am a very passionate and experienced cook and can sense the same in you ❤.
Try this one, you won’t be disappointed!
For those of you who can’t find the right curry, just use regular Thai red curry paste and add kefir lime leaves if you can fine them.
★★★★★
Kate
I’m so glad this one will be a repeat for you! I appreciate your review.
RachelH
A new favorite — it’s delicious. I made it with ginger, which I threw in at the same time as the carrots, since I had some around and we are fighting colds at my house. I left off adding the bell peppers until just before adding the tofu, since we favor bell peppers crisp. This is a really wonderful dish. Thanks!
★★★★★
Ashlee Daniels
This recipe I now our new favorite!! Thank you making it so easy! Delish way to enjoy fresh veggies and tofu!
★★★★★
Kate
Hooray! You’re welcome, Ashlee.
Marisa
This was amazing! So much flavor. And it was even better as leftovers. I’ll be making this one a lot!
★★★★★
Kate
I’m happy to hear that, Marisa! Thank you for your review.
Ulrike
Omg…soooo good…another recipe of yours which is amazing! I used double the veggies you suggested plus added bamboo shoots and I added two handful of frozen calamari rings to the pot at the end …served over Basmati rice…invited two friends over for tasting and we almost licked our plates clean…lol
Keep on cooking…I love your recipes! Simple and delicious…thanks for sharing!
★★★★★
Kate
Thank you, Ulrike!
Lauren
This is delicious! Tastes like my favorite Panang Curry from a restaurant I love.
I made some alterations/additions as follows:
– Used a medium onion rather than small
– Doubled the garlic
– Couldn’t find Panang Curry Paste at my local gourmet market so used Red Curry Paste – 2 TBS. I thought it would be spicy but it was not. I need to order some Panang paste!
– Added broccoli florets and shredded kale
★★★★★
Kate
Hooray! I’m so happy to hear that. Thanks for the review, Lauren!
Laura
Made with crispy baked tofu. Added some baby bok choy at end and topped with crushed peanuts and basil. It was full of flavor and delicious. Thank you!
★★★★★
Kate
You’re welcome, Laura!
Kristen
This recipe was amazing. But I’m not surprised. All of your recipes are amazing. The kids and I loved it, so I’m glad I made a double batch. I was cooking a lot on Sunday and ran out of time to make your wonderful crispy tofu. So I used rinsed canned chickpeas instead, and it was delicious!
★★★★★
Kate
Great to hear, Kristen!
Kenna
I made this for my family last night for dinner. It was a big hit. I ordered the Panang curry paste online because I couldn’t find it at the store. Other wise followed the recipe. I made the baked tofu as well as some sautéed chicken for the omnivores at our house. Served it all separately and everyone just mixed what they wanted in the bowl. Turned out super yummy and I’m a little sad that there weren’t leftovers for l lunch today!
Kate
I’m glad you liked it, Kenna! If you would leave a star review since you liked it so much, I would appreciate it!
Katie
obsessed with Kate’s red curry recipe so I was so excited to try this one. AMAZING! I made it with her crispy baked tofu. really easy to make and so delicious and filling
★★★★★
Kate
Hooray! I love that, Katie. I’m glad you loved this one too.
Reva
Dear Kate and Darling Cookie!
I made this incredibly delicious recipe tonight with the Taste of Thai vegetarian panang curry paste that you recommended (found it on Amazon). They also sent me a little packet of fresh kaffir leaves so I added them; they smell wonderful. I made your crispy tofu recipe to go with this, which turned out great. I may add less tofu and more veggies next time. I used organic onions, broccoli, carrots and large white mushrooms. I omitted the garlic as it’s often too strong for my digestion (although I love the taste!). Instead of tamari I had Organic Nama Shoyu unpasturized soy sauce which I used for the tofu, so I didn’t add extra to the curry. Garnished with fresh Meyer lemon juice and cilantro as that’s what I had on hand. Organic brown rice complimented the amazing taste and aroma of this dish. I prepared this as a day-late Valentine’s dinner for my husband. A real hit for both of us! Nothing beats homemade!
★★★★★
Kate
Sounds wonderful, Reva! Thanks for making this and letting me know what you did.
Malia
Loved this recipe and my guests have already asked me for the receipe! I followed the recipe to a “T” except that I omitted the sugar. Thanks Kate! Love your recipes.
★★★★★
Kate
Thank for sharing, Malia!
Olga
I’ve tried several Panang curry recipes, but this has been my favorite! I think the key was adding the more flavorful ingredients – peanut butter and soy (I used fish sauce, though) – at the end. It turned out so flavorful, like from a restaurant! :)
★★★★★
Kate
I’m excited this one is your favorite. Thanks for the review and feedback, Olga!
Rebecca
I didn’t find the panang curry paste in the store, but Target sells a panang curry sauce. It contains the coconut milk already, so I proceeded with the whole container of sauce and skipped adding the coconut milk. It was delicious!
★★★★★
Kate
Thanks for sharing, Rebecca! I’m happy you were able to make it work with what Target had in store. You can always order it online if you want to try it again!
Erin
Our local Thai restaurant closed recently and I was very disappointed as I ordered curry there regularly. I decided to try your curry recipe as a result and I was not disappointed. In fact it’s better than the restaurant! Thank you for inspiring me to cook healthy tasty dishes at home that taste better than takeout!:)
Erin
Kate
That’s a bummer, but I’m happy you found a recipe that helps to replace it! Thank you for sharing, Erin. If you would like to leave a star review since you loved it, I would appreciate it!
Gayle adams
Loved it! Used some left over pork tenderloin.
★★★★★
Kate
Thank you for sharing, Gayle!
Mark Colan
I’m pretty sure that Maesri curry pastes (the most common brand) are NOT vegan. Nearly all of them, as well as their Nam Prik Pao paste, have shrimp paste (gapi) in them. It is a good brand, unless you are allergic to shellfish or strictly vegetarian.
Thai cuisine is not well suited to strict vegetarians, as so many dishes contain a small amount of shrimp paste and/or fish sauce (nam pla). If you can make it without these, well, it’s not really Thai then.
Kate
Maesri’s panang curry is vegan. I wrote about that within the post. As a vegetarian, I’d hate to miss out on Thai food altogether, so I enjoy coming up with Thai recipes that work for me and those like me. Hope you enjoy!
Leslie
This recipe is SPECTACULAR!! It’s healthy, easy, and captures the flavors of Thai food in a way I haven’t encountered in most recipes. Thank you!
★★★★★
Kate
You’re welcome, Leslie!
Erin
Just got done making this recipe with every veggie I had in the frig. Bell peppers, carrots, mushrooms, spinach, onions etc… it is so yummy! I’m eating it over Miller’s. Thank you for another fantastic recipe
★★★★★
Ana
I have had this recipe on the list for awhile. Not sure what took me so long – it’s such an easy weeknight dinner. It came together before the rice was done! And it may be the most delicious meal I have made so far this year!
I used the taste of Thai panang paste. I found a pack of 1.75 oz pouches online and I put the whole pouch in and it was perfectly spicy and wonderful. Now I have 5 more curries worth of pouches! This will turn into a go to recipe for sure!
For easy tofu, I pressed a block of extra firm, sliced it up and put it in the oven on parchment as is at 400 degrees for 30 min. It browns up nicely and has a nice chewy texture. It works really well in saucy recipes like these.
Long time follower, first time commenter. But I love everything I have made from your blog. This time you really knocked it out of the park, though. Can’t wait for my leftovers!
★★★★★
Kate
I’m glad you finally made it too, Ana! Thanks for your review.
Sasha
I usually make my own curry pastes, but I happened to see a jar of panang paste in the supermarket and decided to give this recipe a try with your crispy tofu and tons of veges. It was great – we particularly enjoyed the addition of peanut butter. I’ll make my own paste next time though (the commercial one had soybean oil in it which I’m not crazy about) and hopefully that will be even tastier. Another winner!
★★★★★
Kate
I’m glad you loved it! I love that you make your own curry. Thanks for sharing, Sasha.
Mildred
Added bamboo shoots and spinach along with the tofu. Delicious.
★★★★★
Kate
Thank you for sharing, Mildred!
Don Schwartz
Starting down the Vegan path and this was my first ever try at Thai. Perfect recipe and totally surprised me when it came out scrumptious I got the Maesri paste at an Asian market and love it and their packaging.
Thanks so much for a great recipe. I plan to share on my site
★★★★★
Kate
You’re welcome, Don! Please be sure to follow my sharing policy if you do share it on your site: https://cookieandkate.com/cookie-and-kates-photo-and-recipe-policy/
Catriona
OMG – this is so delicious!!! Better than from a restaurant!!! My 4 and 1 year olds gobbled it down but my 6 year old thought it was too spicy (I used 1 tablespoon of Panang paste). Will definitely make again!
Oh and instead of tofu, I chopped into small pieces and boiled three potatoes. It made it nice and hearty…. I added a bit of extra coconut milk to compensate for this so I used 540mls in total
★★★★★
Kate
Fantastic! Thanks for sharing, Catriona.
Claire
Just found your site on pinterest. Just finished making this recipe. Holy sh*t!!! So good. I haven’t even served it yet, but had to comment on this recipe immediately! Thank you! Will become one of my standards.
★★★★★
Kate
I’m glad you liked it, Claire! Thanks for sharing.
Amanda Nathan
It was delicious as I added 4 portobello mushrooms and a sweet potato as well. However, the spiciest of the Maesri RedCurry needs to be controlled by adding only one spoon of curry. Hopefully, more maple syrup, peanut butter and lime juice should help. I also added one cup of spinach for color
★★★★
Kate
Thank you for sharing, Amanda!
Judy Fukasawa
Dear Kate,
I made this Panang Curry last night. It was soo good. Better than I expected and was so glad my husband liked it too. Tastes just like the Panang Curry from the Andrew Weil inspired restaurant, True Food Kitchen we have here in Santa Monica. Thank you so much for sharing this delicious and easy to make recipe.
★★★★★
Kate
I’m happy it was better than you expected! Thank you for your feedback, Judy!
Anika
This is the first website that I have commented on after cooking a dish from! Your recipes are just so fabulous! :) I made this dish a couple weeks ago and it was SO GOOD! I really didn’t make the same dish you did because I subbed red curry paste for the panang curry paste. I couldn’t find the panang curry paste at our grocery store… Anywho, it was still delicious, and I intend to make this dish again with panang curry paste as soon as I can find it! I only wished that the tofu could have been slightly more crispy. Mine didn’t crisp up completely even after a little extra oven time. Perhaps next time I will cut the tofu into slightly smaller pieces and sift the cornstarch over the tofu as suggested in the comments… All in all, a fabulous recipe!
-Anika
★★★★★
Kate
Thank you for commenting, Anika! I appreciate the detail and review.
Andrea
This curry is DELICIOUS. I’ve made it twice now. I plan to try the red and green curry recipes on the site too. The only problem is I think I make enough for 2 meals and my husband keeps eating until it’s all gone!
★★★★★
Kate
Well, that’s a good sign right?! Thank you for sharing, Andrea.
kate
really easy and delicious recipe!
★★★★★
Kate
Thank you for your review, Kate!
Jennifer G.
I made this, but with substitutes to use would I had and could find, I don’t recommend this as it came out super bland. I tried using coconut soup base in place of the coconut milk and water (the main ingredients are water and coconut cream) – I think it made it too watery. I also subbed liquid aminos for tamari bc we have to watch our sodium, and i couldn’t find the panang paste in any grocery store so I had to sub red curry paste. It had zero flavor and was so thin that I put in extra peanut butter, red curry paste and liquid aminos, didn’t really help, i added red pepper flakes to give it some spice as there wasn’t any…i’m not rating until i can do it fairly with the right ingredients – just posting, what not to do. I was inspired bc i ate panang curry at Lemongrass in Overland Park – soooo good, Kate if you haven’t tried it, that place is awesome!
Kate
I’m sorry you didn’t love this recipe. Thanks for your feedback, Jennifer.
Jennifer
I’m gong to retry it, i just meant, i didn’t recommend my substitutions, lol…they were terrible. I will rate when i actually try it with all the right stuff, no doubt my alterations changed things..
Catherin
This recipe is amazing! I made the sauce and used it with a bunch of my garden veggies. Will definitely make again.
★★★★★
Cara Finn
Really tasty! I omitted the onion (forgot to purchase), and will probably continue to do so, as it was *so* good. I’ll be making this again in the future!
★★★★★
Kate
I’m happy to hear that, Cara! Thanks for your review.
Angela Black
I just made this and LOVE it! I left out the bell pepper and added cauliflower and peas instead just because I like those veggies in curries. Also, the your baked tofu is my new favorite way to make tofu – so thanks for that, too. I like to find recipes online, but have never subscribed to a food blog before – until now. I’ve made several of your other recipes in the past and have enjoyed every one. Thanks for having consistently wonderful vegetarian recipes!
★★★★★
Kate
Hooray! I love to hear that, Angela. Thanks for sharing.
Chris
I’m lucky that in Melbourne Australia we have so many Asian shops that we can get all the ingredients to make fresh curry paste that just tastes absolutely amazing :-)
Annika
Delicious! I have made this a few times now and it is by far our favorite curry. So yummy with a lot of flavor! And spicy depending on how much of the panang curry paste is used. I made it again last evening and this time added some butternut squash that needed to be used up. It was the best! Probably not very Thai like but so tasty. I’m looking forward to having the leftovers for lunch.
★★★★★
Kate
I’m happy to hear that, Annika!
Tee
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!
★★★★★
Elisabeth
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!
★★★★★
Kate
I’m so happy you did, Elisabeth! Thank you for your review.
Ruth Cook
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.
★★★★★
Sara Well
Absolutely delicious! Enjoyed by the whole family!
★★★★★
Inna
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!
★★★★★
Kate
Thanks for letting me know you loved this one, Inna!
Ankush
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.!
★★★★★
laurel olson
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.
★★★★★
Christina
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!
★★★★★
Stacy
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!
★★★★★
Kate
I love to hear that, Stacy! Thank you for your review.
Beth
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?
Kate
Hi Beth, since I’m vegetarian I’m not sure how to answer that. sorry!
donna
can I successfully freeze leftovers?
Kate
Hi Donna, I’m not sure this will freeze well sorry!
Pam Shannon
I made this today. I like that it was easy to do make and delicious too. Thank you for sharing this!
★★★★★
Kate
You’re welcome, Pam!
Malia
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.
★★★★★
Kate
Let me know what you think when you try it!
Elise Richardson
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!
★★★★★
Charlotte
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!
★★★★★
rebecca noah
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!
★★★★★
Rebeckah Zdor
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!
★★★★★
Mike Kotloski
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.
★★★★★
Moses
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?
Kate
Yes, after the 5-10 minutes. I hope this helps!
Moses
Sure does – thank you! I’ll let you know how this comes out later this week.
Monica
Delicious! We have made this multiple times and use whatever vegetables I have on hand. I often add shrimp at the end. Thanks Kate :)
★★★★★
Kate
You’re welcome! I love that you use what you have on hand, Monica.
Kathleen
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!
★★★★★
Sheri
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!
★★★★★
Peter
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!
★★★★★
Liz Bulf
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.
★★★★★
Kate
I’m glad the recipes have been helpful during this crazy time! Thanks for sharing your experience, Liz. I appreciate it!
Anna
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!!
★★★★★
Kate
You’re welcome, Anna! I’m happy you loved it.
Shail
Thanks for the recipe. Will make tonight. I’ll let you know how this comes out later this
★★★★
Kate
I hope it turns out great!
Amy
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!
★★★★★
Natasha Wilkinson
Best home made Penang curry Ive tasted since being vegan.I add fresh chilli to give more kick.Thanks so much
★★★★★
Vanessa
My first homemade Thai dish! Delicious! Thank you!
★★★★★
Jennifer Billiu
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!
★★★★★
Heather
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!
★★★★★
Kate
Thanks for your review, Heather!
Brooke
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!
★★★★★
Sherry Graham
Deeelishious!!! Enough said. Next time. I will double the recipe (to have leftovers)
Thanks Kate!
★★★★★
Kate
You’re welcome, Sherry!
Kadee
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!
★★★★★
Kate
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!
Kadee
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.
★★★★★
Kate
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 :)
★★★★★
Neeta shah
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
Diane
Omg! I just made this recipe and it was delicious!
★★★★★
Jackie
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!
★★★★★
MARGARET HORN
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!
★★★★★
Michael Silverstein
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
★★★★★
Kate
I’m glad you loved it, Michael! I appreciate your review.
Don Schwartz
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
★★★★★
Kate
I love to hear that, Don! Thank you for taking the time to review.
Lauren
Easy and delicious
★★★★★
Kate
I’m glad you loved it, Lauren! Thank you for your review.
Keya Ribblett
So very good! My husband isn’t usually a fan of tofu, but ended up loving it in this recipe! Thank you.
★★★★★
Kate
Fantastic, Keya! Thank you for your review.
Elsa
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.
★★★★★
Kate
I’m glad you loved it, Elsa! Thank you for your review.
Krista
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!
★★★★★
Emily
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!
★★★★★
Hassan I Salim
Your recipe came out perfect ! I added a half of pumpkin cubed and vegan roasted duck !
★★★★★
Kate
Wonderful, Hassan! Thank you for your review.
Charlie
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.
★★
Kate
Hi! I’m sorry to hear that. What was the brand of curry paste you used?
Mindy
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!
★★★★★
Kate
You’re welcome, Mindy! Thank you for your review.