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Homemade Panang Curry photo

Panang Curry

A creamy Panang curry with coconut milk, peanut butter, and baked tofu, flavored with red curry paste, lime, and fresh herbs.
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Prep Time 30 minutes
Cook Time 42 minutes
Total Time 1 hour 12 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 tablespoonolive oil
  • 1/2 red onion sliced
  • 2 bell peppers any color
  • 1 garlic clove minced
  • 1 inch knobfresh ginger minced
  • 4 teaspoonsred curry paste see notes
  • 1 15 ounce canfull-fat coconut milk
  • 1 heaping tablespoonpeanut butter
  • 2 to 3 tablespoonsmaple syrup
  • 1 tablespoonfresh lime juice plus the zest from the lime
  • 1 teaspoonfine sea salt plus more to taste
  • 2 teaspoonsarrowroot or cornstarch optional thickener
  • 1/4 cupfresh cilantro or basil chopped
  • 1 poundbaked tofu or cooked protein of choice
  • chopped peanuts for garnish

Equipment

  • large deep skillet
  • Small Bowl
  • Whisk

Method
 

Instructions
  1. Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat until shimmering.
  2. Add the sliced ½ red onion and the 2 bell peppers (sliced or chopped as you prefer). Sauté, stirring occasionally, until they begin to soften, about 3–5 minutes.
  3. Add the minced 1 garlic clove and the minced 1-inch knob of fresh ginger to the pan. Stir briefly, then add the 4 teaspoons red curry paste and cook, stirring, for about 1 minute until fragrant.
  4. Pour in the entire (15 ounce) can of full-fat coconut milk. Add the heaping 1 tablespoon peanut butter, 2 tablespoons maple syrup (start with 2; see step 8), the zest from the lime, 1 tablespoon fresh lime juice, and 1 teaspoon fine sea salt. Stir thoroughly, breaking up any visible clumps of curry paste or peanut butter.
  5. Bring the mixture to a gentle simmer, then reduce the heat to maintain a low simmer. Let it simmer 3–5 minutes to combine flavors.
  6. (Optional thickener) If you want a thicker sauce, scoop about 2 tablespoons of the hot coconut milk from the pan into a small bowl and whisk in the 2 teaspoons arrowroot or cornstarch until smooth. Pour this slurry back into the simmering sauce and stir until the sauce thickens, about 1–2 minutes. If you prefer a thinner sauce, skip this step.
  7. Add the 1 pound baked tofu (or other cooked protein of choice) and the ¼ cup chopped fresh cilantro or basil. Stir gently and cook just until the tofu is heated through and the herbs have wilted, about 2–3 minutes.
  8. Taste the curry and adjust sweetness and salt as needed. You may add up to 1 more tablespoon maple syrup (for a total of 2–3 tablespoons) and additional fine sea salt a pinch (about 1/4 teaspoon) at a time until it tastes right to you.
  9. Remove from heat. Serve immediately, garnished with chopped peanuts and extra chopped cilantro or basil if desired.
  10. Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

Notes
Nutrition information is for 1 of 4 servings, assuming you use extra-firm tofu in the sauce. The protein per serving will be much higher if you use 1 pound of chicken, instead. This information is automatically calculated using generic ingredients, so it’s just an estimate, not a guarantee.
Curry Paste Note:
This recipe tastes best when you use
Mekhala red curry paste
. I found it at Whole Foods, but you can also order it online. Making this with Thai Kitchen’s red curry paste won’t be nearly as flavorful. See the full post above for the other curry paste I tested with this recipe.
Sweetener Note:
I use maple syrup to keep this recipe vegan and naturally sweetened. Brown sugar can be swapped, or you can use honey if you don’t need a vegan dish.