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Thai Panang curry with Tofu and Veg

tofu thai panang curry  

I made this gorgeous vegan recipe for my friend, tofu Thai Panang curry, and she absolutely loved it! I paired it with tofu, mixed peppers and mangetout, it created such a lovely curry with different types of textures. This recipe is very easy to recreate and takes no time at all, definitely a crowd-pleaser even if you are a meat-eater!

The Thai Panang paste itself doesn't have too much spice to it, but the chilli flavour remains - which makes the Panang so unique. It provides a sweeter and milder Thai curry out of our other selection of pastes. The paste having sweeter undertones is purely why I like to pair it with mixed peppers (especially the red ones) as they also have a sweet flavour to them, it compliments each other so well! If you are a big fan of sweet curry, try this recipe using red curry paste, equally delicious, trust me!

Great Taste Award authentic traditional Thai Panang Curry Paste on a red background  

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Vegan thai panang curry, veganuary recipe

Thai Panang curry with Tofu and Veg

This recipe is so delicious, you got to try it today!
4.16 from 13 votes
Print Pin Rate
Course: Main Course
Cuisine: Thai
Keyword: mangetout, panang, peppers, Thai Panang Curry Recipes, tofu, vegan, vegetarian
Thai Curry Paste: Panang
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: 398kcal
Author: Jum


  • 2 tbsp Coconut oil
  • 35 g Mae Jum Panang Curry Paste
  • 1.5 tbsp Soya Sauce light
  • 1 tbsp Palm Sugar
  • 400 ml Coconut milk
  • 300 g Tofu extra firm
  • 2 Sweet Peppers
  • 100 g Mangetout
  • 3 Kaffir Lime Leaves
  • handful Sweet Thai basil
  • 100 ml water optional



  • Trim the ends of mangetout
  • Roughly dice the pepper
  • Cut tofu into 1cm cubes
  • Thinly slice kaffir lime leaves


  • Heat coconut oil in a saucepan over medium/high heat, and fry tofu until golden brown
  • Remove tofu from the saucepan and leave to rest on some kitchen tissue. Fry curry paste in the remaining oil on medium heat to build aroma
  • Add 100ml of coconut milk to loosen the paste and season with soya sauce and palm sugar, blend well
  • Add the remaining coconut milk with the mixed peppers and simmer for 5 mins
  • Add mangetout and water if desired, cook for a couple of minutes before adding in the fried tofu. Simmer for 5 minutes
  • Turn heat off and mix in kaffir lime leaves and sweet Thai basil before serving with freshly made Thai Jasmine rice. Enjoy!



Nutrition Facts
Thai Panang curry with Tofu and Veg
Amount Per Serving (4 g)
Calories 398 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 28g175%
Sodium 406mg18%
Potassium 459mg13%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 9g10%
Protein 11g22%
Vitamin A 2229IU45%
Vitamin C 98mg119%
Calcium 125mg13%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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