This vegan Panang curry is a bold, creamy, and aromatic dish featuring a rich coconut base, fragrant Thai spices, and hearty vegetables. This plant-based version of the classic Panang curry is deeply flavorful with the perfect balance of heat and sweetness.
Garnished with toasted coconut flakes and sliced red chilies, it delivers a satisfying crunch and spice. Serve it with jasmine rice for a comforting and authentic meal.
Ingredients
Here’s what you’ll need to create this delicious Thai-inspired curry:
- 2 tbsp coconut oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 3 tbsp Panang curry paste (adjust to taste)
- 1 can (14 oz) coconut milk
- 1 cup vegetable broth
- 1 red bell pepper, sliced
- 1 cup cubed butternut squash or sweet potato
- 1 cup green beans, trimmed and halved
- 1 tbsp soy sauce or tamari
- 1 tbsp maple syrup or coconut sugar
- 1 tbsp peanut butter (for extra richness)
- Juice of 1 lime
- Salt and black pepper to taste
- ¼ cup chopped Thai basil or cilantro (for garnish)
- ¼ cup toasted coconut flakes (for garnish)
- 1 red chili, thinly sliced (for garnish)
Instructions
Follow these steps to make a delicious and comforting Panang curry:
- Sauté the aromatics:
Heat coconut oil in a large pan over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and ginger, cooking for another minute until fragrant. - Cook the curry paste:
Add the Panang curry paste to the pan, stirring constantly for about 1-2 minutes to release its flavors. If it starts sticking, add a splash of vegetable broth. - Simmer the vegetables:
- Pour in the coconut milk and vegetable broth, stirring well to combine. Add the sliced red bell pepper, cubed butternut squash (or sweet potato), and green beans.
- Stir in the soy sauce, maple syrup, and peanut butter for extra depth of flavor.
- Bring to a gentle simmer, cover, and let cook for 15-20 minutes until the vegetables are tender.
- Adjust seasoning:
Taste the curry and adjust seasoning with salt, black pepper, and lime juice for acidity. If you want it spicier, add more sliced red chili or a dash of chili flakes. - Garnish and serve:
Once the vegetables are tender and the sauce has thickened slightly, remove from heat. Sprinkle with chopped Thai basil or cilantro, toasted coconut flakes, and sliced red chili. Serve hot with jasmine rice.
Tweaks and Additions
Customize your Panang curry with these simple variations:
- Add protein:
Stir in cubed tofu, tempeh, or chickpeas to make the curry more filling. Tofu absorbs the flavors beautifully, while chickpeas add a hearty texture. - Make it spicier:
Increase the amount of curry paste or add extra sliced red chilies for a more intense heat level. If you love smoky spice, try adding a dash of smoked paprika. - Boost the veggies:
Include zucchini, mushrooms, or baby corn for additional variety and texture. Each vegetable adds a unique element that complements the rich sauce. - Enhance the creaminess:
If you prefer an extra creamy texture, add an additional ½ can of coconut milk. This makes the sauce even silkier and more luxurious. - Try different garnishes:
Instead of coconut flakes, try crushed peanuts or crispy shallots for a different crunch factor. Fresh Thai basil adds a slightly anise-like aroma that elevates the dish.
This vegan Panang curry is a perfect blend of creamy, spicy, and aromatic flavors.
Whether you’re making it for a weeknight dinner or a special occasion, its rich and satisfying taste will impress every time. Enjoy this comforting dish and experiment with different variations to make it your own!
