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Vegetarian Panang Curry

Vegetarian Panang Curry prepared dish

This vegetarian panang curry is a rich and flavorful dish made with a variety of vegetables simmered in a creamy coconut milk sauce. It is infused with aromatic spices and served with rice for a satisfying meal.

This recipe is thai style, dinner, scaled for 4 servings, with 15 min prep and 30 min cook.

Prep: 15 min · Cook: 30 min · Total: 45 min · Serves: 4

Quick cooking notes

  • Core ingredients include panang curry paste, soy sauce, bell pepper, broccoli florets.
  • Follow all 8 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 4 servings.

Ingredients

  • 3 tbsp panang curry paste
  • 2 tbsp soy sauce
  • 1 cup bell pepper (sliced)
  • 1 cup broccoli florets
  • 1 can coconut milk
  • 2 tbsp lime juice
  • 1 cup zucchini (sliced)
  • 2 tbsp vegetable oil
  • 1 cup fresh basil (chopped)
  • 200 g tofu (cubed)
  • 1 cup carrot (sliced)

Instructions

  1. Heat the vegetable oil in a large pan over medium heat.
  2. Add the Panang curry paste and sauté for 2-3 minutes until fragrant.
  3. Pour in the coconut milk and stir to combine with the curry paste.
  4. Add the sliced bell pepper, zucchini, carrot, and broccoli florets to the pan.
  5. Stir in the cubed tofu and soy sauce, then bring the mixture to a simmer.
  6. Cook for about 15 minutes, or until the vegetables are tender.
  7. Remove from heat and stir in the lime juice and chopped basil.
  8. Serve the curry hot over rice.

Nutrition (per serving)

  • Calories: 350
  • Protein: 12 g
  • Fat: 25 g
  • Carbohydrates: 30 g
  • Fiber: 5 g
  • Sugar: 3 g
  • Sodium: 800 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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