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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!
4.5 from 8 votes
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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!



Serving: 4g | Calories: 398kcal | Carbohydrates: 16g | Protein: 11g | Fat: 34g | Saturated Fat: 28g | Sodium: 406mg | Potassium: 459mg | Fiber: 5g | Sugar: 9g | Vitamin A: 2229IU | Vitamin C: 98mg | Calcium: 125mg | Iron: 3mg