Panang Curry Recipe
by Sommer Collier — last updated on Jul 16, 2025 
This ultra creamy and vibrant Panang Curry Recipe is loaded with crispy tofu, colorful fresh vegetables and the most exotic and bold Thai flavors. One bite and you’ll agree – this dish is even better than your favorite takeout!
Sommer’s Recipe Notes
Have you tried our popular Chicken Panang Curry Recipe? It’s actually one of our most-loved recipes here on A Spicy Perspective. And if you haven’t, you’re missing out!
Well, today we’re sharing a vegetarian version, so you can now make our Thai Chicken Curry, or this plant-based tofu Panang Curry instead.
Panang Curry is a gravy-style curry dish that typically consists of meat and no vegetables with the exception of peppers, onions, and kaffir lime leaves. This gravy-like consistency of a dish is generally served over rice. The rice adds substance to the curry to fill you up.
Why You’ll Love This Panang Curry Recipe
- Bold homemade flavors – This dish is loaded with aromatic spices and spicy bold Thai flavors.
- Dairy-free – Made with fresh vegetables, coconut milk and silky tofu, this recipe is naturally dairy-free and can easily be made vegan.
- Hearty and nutritious – Pack a bowl with rice and layer on a generous scoop of this panang curry, and you’ll have the most comforting, cozy and delicious meal.
This homemade Panag Curry is seriously delicious and the ultimate Thai-inspired comfort food.
Ingredients and Tips
- Tofu – I love to use the extra-firm variety for this recipe.
- Coconut oil – Make sure it’s at room temperature.
- Onion – Use peeled and chopped yellow onions.
- Bell peppers – For a bold array of colors, use a mix of green, yellow and red bell peppers that are seeded and chopped.
- Garlic – Make sure to use fresh minced garlic cloves.
- Panang red curry paste – When shopping for this curry paste, look to see that it includes lemongrass, galangal, ginger, shrimp paste, lime leaves, and palm sugar.
- Peanut butter – To get that extra rich creaminess, use smooth peanut butter.
- Kaffir lime leaves – Make sure to use dried kaffir leaves.
- Coconut milk – Buy the thickest variety you can find. And don’t forget to shake the can first, to combine the thick cream and watery “milk.”
- Fish sauce – Use a high-quality fish sauce.
- Thai basil leaves – Use fresh basil leaves.
Recipe Variations and Dietary Swaps
- Vegan or Vegetarian – If you’re vegetarian or vegan, replace the fish sauce with a high quality soy sauce.
- Spiciness – If this tastes too spicy for you, reduce the amount of curry paste by half.
- Nut-free – Replace the peanut butter with sunflower seed butter.
- Protein – You can easily make this with chicken breast or chicken thighs, or shrimp instead of tofu.
- Extra veggies – Stir in broccoli, green peas, kale, spinach, sweet potato, chickpeas, bok choy or even tomatoes.
How To Make Panang Curry
Making this authentic Panag Curry is definitely easier than it looks! Gather your ingredients and in a few simple steps you’ll be chowing down on the most delicious curry that will rival the best of takeout.
Find the full Panang Curry recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Tips For Success
- Plan to shop. There are some ingredients that may need to be purchased at an Asian food market, but this recipe is worth the trip! Most likely, you’ll need to go the extra mile for panang red curry paste, kaffir lime leaves, thick canned coconut milk, fish sauce, and Thai basil.
- Don’t overcrowd the pan. It’s important that the tofu pieces have some space so as to avoid soggy edges.
Storage Notes
- Storing Leftovers – Place the leftover curry in an airtight container and store in the fridge for up to 5 days.
- Freezing Leftovers – You can store this curry in a freezer-safe container and freeze for 3 months.
- Reheating Leftovers – Reheat in a skillet over medium heat, or in the microwave in short bursts.
Serving Suggestions
There are so many delicious ways to enjoy your Tofu Panang Curry!
You can go the traditional route and serve it over a warm, fluffy bed of jasmine rice, basmati rice, or even brown rice. The rich, creamy sauce soaks right in! Another option is to ladle the curry over some vermicelli or rice noodles for a fun, slurpable twist!
If you’re keeping things light, it’s just as delicious over cauliflower rice, quinoa or zucchini noodles. Don’t forget to serve this tofu curry recipe with some nice warm naan!
Definitely don’t forget to top it off with fresh garnishes like more Thai basil, lime juice, lime zest, chopped cilantro, or a sprinkle of sesame seeds. And if you’re feeling a little more fancy, serve it alongside these authentic Vietnamese crepes, a crunchy Asian slaw with peanut dressing, or steamed dumplings to make it a complete meal.
Panang Curry with Tofu
Video
Ingredients
- 1 pound extra-firm tofu
- 2 tablespoon coconut oil, divided
- 1 small onion, peeled and chopped
- 3 bell peppers green, red, and yellow, seeded and chopped
- 2 cloves garlic, minced
- 4 ounces Panang red curry paste, 1 can
- 1 tablespoon peanut butter
- 12 kaffir lime leaves, crushed
- 13.5 ounces thick coconut milk, unsweetened
- 3 tablespoons fish sauce
- 1/4 cup Thai basil leaves or sweet basil
Instructions
- Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
- Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
- Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
- Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
- Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.
Notes
Nutrition
Frequently Asked Questions
You will need to make a stop at a local Asian market or search online. However, this recipe is worth the trip… and Asian markets are tons of fun to explore!
Maybe… All curry pastes are a little different, and some do tend to be spicy. If you are unsure if you can handle the heat, start by adding half a can of curry paste. You can also add more later.
Yes! As long as the curry paste and fish sauce you buy are gluten free, the entire recipe is as well. Most are, but be sure to check the ingredients. P.S. This recipe is dairy free as well!
Kaffir lime leaves can be kept in the freezer. They turn dark, but retain their flavor. Kaffir lime leaves stay a little tough, even after cooking. You can eat them, eat around them, or take them out after cooking.
Absolutely! While Panang curry paste has a unique, rich flavor, you can substitute with red curry paste if that’s what you have on hand. It’ll still be delicious, though the taste will be slightly different.
You can, but the curry sauce might be a bit thinner and less creamy. Full-fat coconut milk gives that rich, velvety texture typical of Panang curry.
Panang is derived from the ancient Khmer language. The Thai people adopted this language as their own, therefore this particular tofu Panang Curry recipe is identified as a Thai recipe.
Panang means “cross”, specifically referring to the position of the legs, and originally speaking on the legs of the chickens.
Almost as good as my favorite Panang curries, but I think it could benefit from sweetness. I will make it again, but I plan to add some honey or brown sugar. I also added coriander, turmeric, and cumin for extra flavor.
Loved it. Others said it was almost as good as restaurant quality. I made these minor tweaks to get that feedback though:
– two cans of coconut milk, not one
– only half the fish sauce
Next time i might include the whole can of panang curry paste minus 1 tablespoon to reduce the heat a bit. Otherwise, thank you. I’m quite confident to make this for friends.
I’m confused how it’s vegetarian with fish sauce?
Hi Jill,
Well, as mentioned in the post, it depends on your exact definition of vegetarian. Some vegetarians eat fish sauce, chicken broth, and eggs in recipes, and some use zero animal products other than dairy. However, in Thailand, there are many “vegetarian” dishes that include fish sauce, because its such an integral flavor in their cuisine. Nothing quite takes its place. However, you can substitute soy sauce if desired.
This is divine. I added only half the can of curry paste and 2 tbsp fish sauce, then added 1 tsp brown sugar, but other than that kept it the same. I’m soooo glad I can finally have restaurant-quality panang curry at home! Curious if you could change out the paste to make yellow or massumun? Or would that change the fish sauce, lime leaves, and basil needs?
My family loves curry. This is a new favorite! Love the tofu in here. Great instruction on how to cook the tofu properly and make a delicious sauce!
this is so good! perfect weeknight dinner
This dish has such amazing flavor! Yum!
Yum! This is amazing and so full of flavor.
Great vegetarian dish that’s packed with flavor!