Go Back
Print
Vegan Panang Curry

Vegan Panang Curry (Instant Pot/Stove Top)

Rich, creamy and chock full of vegetables, this mildly sweet yet spicy coconut milk based Thai curry uses a homemade panang paste and is absolutely divine with a side of Jasmine rice.
Course Main Course
Cuisine Thai
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 28 minutes
Servings 4
Author Vanitha

Ingredients

For the Panang Curry Paste:

  • 6 dry red chilies
  • 8 Kashmiri/Byadgi or mildly spiced dry red chilies
  • 6 inches of lemon grass cut into small pieces
  • 4 to 6 large cloves of garlic
  • 1 inch piece of ginger or galangal, cut into chunks
  • 5 shallots peeled
  • 4 Kaffir lime/lemon leaves
  • 1 ½ tbsp coriander powder
  • 1 tsp cumin powder
  • 3 tbsp smooth or crunchy peanut butter

OTHER INGREDIENTS:

  • 3 Tbsp sesame oil preferably or any cooking oil
  • 1 cup cubed/chopped onions
  • 3 to 4 cloves of garlic chopped
  • 1 to 2 green chilies/jalapenos/Serrano sliced or slit
  • 1 can coconut milk 400 ml
  • ½ tsp turmeric powder/haldi
  • ¼ tsp black pepper powder
  • 1 cup chopped carrots
  • 8 oz tofu cut into chunks
  • 2 tsp coconut sugar or sweetener of choice
  • ¼ cup water
  • Salt to taste
  • 1 cup chopped broccoli
  • 1 cup chopped zucchini
  • 1 cup chopped bell pepper/capsicum
  • 1 to 2 tsp peanut butter if needed
  • Cilantro leaves or Thai Basil Leaves for garnish

Instructions

  1. Chop veggies (broccoli, zuchhini, bell peppers, carrots, onions and garlic). Set aside.
  2. Cut tofu into bite sized chunks.
  3. Prepare the Panang Curry Paste.

TO MAKE PENANG CURRY PASTE:

  1. Soak 6 dry red chilies (deseed if preferred) and 8 Kashmiri or byadgi chilies in hot water for 20 minutes.
  2. When soaked thoroughly and softened, blend with 6” lemon grass, chopped, 1 ½ tbsp coriander powder, 1 tsp cumin powder, 4-6 large garlic cloves, 1 inch piece ginger, chopped, 5 shallots, peeled, and 4 lime leaves chopped to a fine paste using a splash of water along with 3 tbsp peanut butter.
  3. Remove and use as much as needed

TO MAKE PANANG CURRY IN INSTANT POT (with stove top option):

  1. Press the sauté button on the instant pot.
  2. Add 3 tbsp sesame oil.
  3. When the oil is hot, add chopped onions, garlic and green chilies/Serrano; sauté 2 minutes until onions soften and garlic is lightly roasted.
  4. Stir in 4 tbsp panang curry paste and fry again for a few seconds, scraping the bottom of the pot.
  5. Add 1 can coconut milk, ½ tsp haldi/turmeric powder along with a dash of black pepper powder and salt to taste. Mix well.

  6. Stir in 1 cup chopped carrots, tofu chunks (8 oz) and 2 tsp coconut sugar (or any sweetener of your choice). If the tofu is too soft, you can add it later.

  7. Stir in ¼ cup water if needed; mix gently.

  8. Close the pressure pan, cancel sauté button and then pressure cook ON LOW for just 1 minute. These steps can be done on a stove top too. Just simmer until the flavors have blended well and carrot is slightly cooked.

  9. Quick release the pressure and when pressure seal (in instant pot) has dropped, stir in other veggies: zucchini, broccoli and red bell peppers along with tofu chunks if not added before. I add these later on as in the pressure mode, they will become too soft and mushy which is not what you want in any curry.

  10. Mix well and add more peanut butter, salt, coconut sugar etc. for taste if needed to make a lovely sweet, spicy and savory curry. Mix well and simmer for just 4-5 minutes.
  11. Once the curry reaches a creamy, mildly sweet, slightly savory and spicy and utterly delicious to your choice, serve piping hot with preferably Thai Jasmine rice or even Basmati rice or your favorite rice.
  12. Enjoy Foodies and Happy Eating!

Recipe Notes

  • Adjust the amount of spices and type of veggies according to personal preference.
  • You can use store bought panang curry paste instead of making your own and it is easily available online or in Asian stores.
  • Feel free to use red chili powder (I use the bright red Kashmiri red chili powder) instead of dry red chilies.
  • Paneer too can be used instead of tofu (if not vegan) or can be omitted altogether.
  • Leftovers can be used within a day or two when stored in the fridge or freeze for up to 2 to 3 months for later use.
  • If you have leftover panang curry paste, this can be store in the fridge too to make curry another day or use it to make laksa soup , a Thai flavored noodles and veggie soup, which is already on my blog.