Tofu Thai Panang Curry with Mixed Vegetables

Delicious Vegan Thai Panang Curry with Tofu and Vegetables: A Simple and Flavourful Dish

Thai cuisine is renowned for its rich and vibrant flavours, combining sweet, salty, sour, and spicy elements into perfectly balanced dishes. One of the best examples of this balance is Thai Panang curry, a mildly spicy and slightly sweet curry that’s deeply aromatic and satisfying. The addition of tofu and vegetables like mixed peppers and mangetout makes it a healthy, filling, and totally vegan option that’s easy to prepare. Whether you're a seasoned vegan or just looking for a delicious meat-free meal, this Tofu Thai Panang Curry is the perfect recipe for you.

What is Panang Curry?

Panang curry is a popular type of Thai curry that has its origins in central Thailand. Unlike Thai red or green curry, Panang is slightly less spicy, offering a milder, sweeter flavour profile, which makes it a favourite for those who prefer something rich and fragrant without overwhelming heat.

What distinguishes Panang curry from other types of Thai curries is its thickness and richness. It typically contains ground peanuts or a peanut-based element, which gives the curry a creamy texture and a nutty undertone. The blend of spices in Mae Jum’s Panang Curry Paste includes ingredients like galangal, lemongrass, chilli, and kaffir lime leaves, which lend the curry its signature citrusy, earthy aroma.

Why Tofu is a Great Protein for Curry

Tofu is the perfect addition to this curry because of its versatility and ability to absorb flavours. When fried until golden and then simmered in the rich Panang curry sauce, the tofu soaks up the aromatic flavours, creating a delicious, meat-free protein alternative. The extra-firm tofu used in this recipe holds its shape well, providing a chewy texture that contrasts beautifully with the soft, creamy curry.

For those who may not be familiar with tofu, it’s a soy-based product that’s rich in protein and an excellent substitute for meat in a variety of dishes. It’s naturally gluten-free, low in calories, and cholesterol-free, making it a great addition to any diet, particularly for vegans and vegetarians. When prepared correctly, tofu becomes a flavourful and satisfying ingredient that complements the rich and aromatic Panang curry sauce.

The Sweetness of Mixed Peppers

One of the key elements of this dish is the use of mixed peppers, especially red peppers, which bring a natural sweetness to the curry. Red peppers are sweeter than their green counterparts and are perfect for balancing the slight spiciness of the curry paste. Their bright colour also adds vibrancy to the dish, making it visually appealing as well as delicious.

In this recipe, the peppers are added midway through the cooking process, ensuring that they remain slightly crunchy, adding a textural contrast to the softness of the tofu and the richness of the curry sauce.

Why You’ll Love the Addition of Mangetout

Mangetout, also known as snow peas, are thin and crisp peas that are often used in stir-fries and Asian dishes. In this Tofu Thai Panang Curry, they add a fresh, crunchy texture that complements the soft tofu and peppers. Their mild flavour works well with the coconut milk and curry paste, ensuring the dish remains light and refreshing.

In addition to their flavour and texture, mangetout is rich in nutrients like vitamin C and vitamin K, making this a healthy addition to the curry. Adding a handful of mangetout towards the end of the cooking process ensures they maintain their crunch while soaking up some of the delicious curry sauce.

Making a Creamy Curry with Coconut Milk

The creaminess of Panang curry comes from the generous use of coconut milk, which adds richness and a slight sweetness to the dish. Full-fat coconut milk is best for this recipe because it thickens the curry and provides the luxurious, creamy texture that Panang curry is known for. The coconut milk tempers the heat from the chilli and balances the savoury elements of the curry paste, creating a perfectly harmonious dish.

When cooking, it’s important to let the coconut milk simmer for a few minutes with the curry paste to allow the flavours to meld together. During this step, you’ll notice the oils from the curry paste rise to the surface of the coconut milk, which is a sign that the flavours are fully developing.

Kaffir Lime Leaves and Sweet Thai Basil: The Aromatic Touch

The final touch to this Thai Panang curry comes from kaffir lime leaves and sweet Thai basil. These two ingredients are essential for bringing the authentic flavour of Thailand into your kitchen.

• Kaffir lime leaves are intensely aromatic and provide a bright, citrusy flavour that complements the rich coconut milk and curry paste. In this recipe, the leaves are thinly sliced and added at the end to maintain their fresh flavour.

• Sweet Thai basil adds a mild, peppery flavour with a hint of anise. It’s used as a garnish at the end of the cooking process, bringing freshness and a burst of flavour to the dish.

Together, these ingredients elevate the dish, turning a simple curry into a fragrant and aromatic meal that’s bursting with authentic Thai flavours.

How to Make Tofu Thai Panang Curry: Step by Step

Ingredients:

• 2 tbsp coconut oil

• 35g Mae Jum Panang Curry Paste

• 2 tbsp light soy sauce

• 1 tbsp palm sugar

• 400ml coconut milk

• 300g extra firm tofu (cubed)

• 2 sweet peppers (roughly diced)

• 100g mangetout

• 3 kaffir lime leaves (thinly sliced)

• Handful of sweet Thai basil

Method:

1. Prepare the tofu: Heat the coconut oil in a large saucepan over medium heat. Once the oil is hot, add the cubed tofu and fry until golden brown on all sides. Once done, remove the tofu and set it aside on kitchen tissue to absorb any excess oil.

2. Fry the curry paste: In the same saucepan with the remaining oil, add the Panang curry paste and fry over medium heat for 2-3 minutes. This will help release the flavours and create a beautiful aroma.

3. Add coconut milk: Pour in 100ml of coconut milk to loosen the curry paste and stir well. Add the soy sauce and palm sugar, blending the flavours together.

4. Simmer the curry: Add the remaining coconut milk, diced sweet peppers, and simmer for 5 minutes, allowing the vegetables to soften slightly while the curry sauce thickens.

5. Add mangetout and tofu: After 5 minutes, add the mangetout and, if needed, 100ml of water to thin out the curry. Stir in the fried tofu and allow everything to simmer for an additional 5 minutes.

6. Finish with herbs: Turn off the heat and stir in the kaffir lime leaves and sweet Thai basil. This will bring a fresh, aromatic finish to the curry.

7. Serve: Serve the curry hot with freshly made Thai Jasmine rice. The rice will soak up the delicious curry sauce, making each bite a flavourful and satisfying experience.

Why You’ll Love This Tofu Thai Panang Curry

This Tofu Thai Panang Curry is a delightful balance of sweet, savoury, and mildly spicy flavours. The combination of tofu, mixed peppers, and mangetout makes it both nutritious and filling, while the creamy coconut milk creates a rich, luxurious sauce that’s perfect for pairing with jasmine rice. Even if you’re not vegan, this dish is a great option for a light yet satisfying meal that doesn’t compromise on flavour.

Plus, it’s quick and easy to make, requiring minimal preparation and cooking time. In under 30 minutes, you can have a delicious, authentic Thai meal on the table that’s sure to impress both vegans and non-vegans alike.

Final Thought

Tofu Thai Panang Curry is the perfect dish for those looking to explore new flavours or add more plant-based meals into their diet. The mild sweetness of the Panang curry paste, paired with the richness of coconut milk and the freshness of sweet peppers and mangetout, creates a dish that’s both comforting and exciting. Whether you're cooking for yourself or entertaining guests, this curry is sure to be a crowd-pleaser.

Tofu Thai Panang Curry with Mixed Vegetables

Course

Main

Cuisine

Thai

Season / Occasion

Meal Prep

Quick Weeknight

Calories

243.8

A recipe by Jatuporn (Jum)vegangluten-freenut-free

Serves − 4 +

Metric Imperial

Prep

10 min

Cook

20 min

Total

30 min

Difficulty

Easy

Cooking times shown are for the base recipe — allow extra time when making larger quantities

Ingredients

• 2 tbsp coconut oil
• 35 g Panang curry paste (Mae Jum brand)
• 2 tbsp light soy sauce
• 1 tbsp palm sugar
• 400 ml coconut milk (full-fat)
• 300 g tofu (extra firm, cubed)
• 3 sweet peppers (roughly diced)
• 100 g mangetout
• 3 kaffir lime leaves (thinly sliced)
• 1 handful of sweet Thai basil

Method

1

Heat the coconut oil in a large saucepan over medium heat — you want it properly hot before the tofu goes in, otherwise it'll absorb oil rather than fry. Once the oil shimmers and moves easily across the pan, add the cubed tofu in a single layer if you can, giving each piece space to breathe. Don't crowd the pan or you'll steam rather than fry. Let each side sit undisturbed for a couple of minutes until it develops that gorgeous golden crust — resist the urge to keep stirring. Turn the pieces gently with a spatula to brown all sides evenly. This step gives your tofu a satisfying texture that holds up beautifully in the curry. Once golden all over, lift the pieces out and set them aside on kitchen tissue to absorb any excess oil. That crispy exterior will soak up the Panang sauce later while keeping its shape.

2

In the same saucepan with the remaining oil — and all those lovely tofu flavours left behind — add Mae Jum's Panang curry paste and fry it over medium heat for 2-3 minutes. This step is crucial, really. In Thailand, we call this process 'rang kruang kaeng,' and it's what transforms the paste from raw ingredients into something magical. You'll know it's working when the paste darkens slightly and the kitchen fills with that unmistakable fragrance of lemongrass, galangal, and spices blooming in the heat. The paste should sizzle gently and become fragrant, not burn — if your heat's too high, turn it down a touch. Jum's stone-ground paste will release its oils and aromatics during this frying, creating the flavour foundation for your entire curry. Don't rush this moment.

3

Pour in 100ml of coconut milk to loosen the curry paste — this technique helps you gradually build the sauce rather than shocking the paste with too much liquid at once. Stir everything together well, working the paste into the coconut milk until it's completely smooth with no lumps. The mixture will look quite thick and intensely coloured at this stage, almost like a rich, spiced sauce on its own. Now add the soy sauce for depth and saltiness, and the palm sugar to balance it with that characteristic Thai sweetness. Palm sugar is gentler than white sugar and adds a lovely caramel note that white sugar just can't match. Stir until the sugar dissolves completely, blending all these flavours together into a concentrated, aromatic base. You're building layers here — each addition matters.

4

Add the remaining coconut milk along with the diced sweet peppers, stirring everything together, then let it all simmer gently for 5 minutes. This is where your curry really starts to come together. The coconut milk will thin out the concentrated paste you've created, turning it into that silky, pourable sauce Panang curry is known for. As it simmers, the peppers will soften slightly while still keeping a bit of bite — you don't want them mushy. Watch as the curry sauce begins to thicken and the oils from the coconut milk start to glisten on the surface. This is a good sign. If you see those little oil droplets appearing, it means your curry is properly coming together. The gentle heat allows all the flavours to meld and marry, creating that rounded, complex taste that makes Thai curry so crave-worthy.

5

After 5 minutes, add the mangetout — their crisp freshness is lovely against the rich curry. If your sauce looks too thick at this point, add up to 100ml of water to thin it out. Every coconut milk is slightly different, and some reduce more than others, so trust your eyes here. You're looking for a sauce that's creamy and pourable, not stodgy. Now stir in that beautiful fried tofu you set aside earlier. The pieces will start absorbing the curry sauce immediately, soaking up all those Panang flavours while still maintaining their golden exterior. Let everything simmer together for an additional 5 minutes, giving the mangetout just enough time to turn bright green and tender-crisp, and allowing the tofu to become completely infused with the sauce. This final simmer brings everything into harmony.

6

Turn off the heat — this is important because you want to add the kaffir lime leaves and sweet Thai basil now, off the heat, so they stay vibrant and fresh rather than cooking down and losing their magic. Tear the kaffir lime leaves if you like, or add them whole for people to eat around. They'll release that incredible citrusy, floral aroma that's so distinctively Thai. Then stir in the sweet Thai basil, letting the residual heat just wilt it slightly. In Southern Thailand, we love this moment when fresh herbs meet hot curry — it brings everything to life. The basil adds a sweet, slightly anise-like freshness that cuts through the richness of the coconut, while the lime leaves provide that bright, aromatic top note. These fresh herbs are your final flourish, the aromatic finish that makes the curry sing.

7

Serve the curry hot with freshly made Thai Jasmine rice — the real stuff, with that distinctive floral aroma and slightly sticky texture when cooked properly. Ladle generous portions of curry over the rice, making sure everyone gets plenty of tofu, vegetables, and that glorious sauce. The rice will soak up the delicious curry sauce like a dream, making each bite a flavourful and satisfying experience. This is how we eat curry in Thailand — rice and curry together, the rice acting as the perfect backdrop to showcase Jum's Panang paste and all the work you've put in. Some people like to serve extra Thai basil on the side, or perhaps some sliced red chillies for those who want extra heat. However you serve it, enjoy it while it's hot and fragrant, maybe with someone you love, the Thai way.

Nutrition per serving

243.8kcal

Calories

18.4g

Fat

11.9g

Carbs

8.1g

Protein

1.9g

Fibre

359.5mg

Sodium

Used in this recipe

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