Panang Curry Recipe

This Panang Curry is a flavor-packed Thai delight! Creamy coconut milk and aromatic spices create a dish everyone will love.

Prep Time20

Cook Time30

Total Time50

Servings: 4 servings

Start by pressing the extra-firm tofu to remove excess moisture. Wrap the tofu in a clean kitchen towel and place a heavy object on top. Let it sit for about 15-20 minutes. Once pressed, cut the tofu into bite-sized cubes.
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Then, add the minced garlic and continue to cook for an additional minute until fragrant.
Next, stir in the chopped bell peppers and cook for 3-5 minutes, just until they begin to soften while still retaining some crunch.
Now, add the Panang red curry paste to the skillet, stirring well to combine with the vegetables. Cook for another 2 minutes, allowing the spices to bloom and release their aromatic flavors.
Stir in the pressed tofu cubes, followed by the peanut butter, crushed kaffir lime leaves, and the thick coconut milk. Mix everything together thoroughly to ensure the tofu is well coated with the sauce.
Add the fish sauce (or soy sauce if you’re opting for a vegetarian version) to the mixture. Bring the curry to a gentle simmer and let it cook for about 10-15 minutes, stirring occasionally, until everything is heated through and the flavors meld beautifully.
Just before serving, toss in the Thai basil leaves for a fresh, aromatic touch. Serve your Panang Curry in a bowl, paired with steamed jasmine rice or quinoa for a wholesome meal. Enjoy every bite of this delightful dish!