Easy Panang Curry with Tofu

5 from 1 vote

Panang curry is my most ordered dish at Thai restaurants, so after years of ordering it again and again, I finally made a version at home. Homemade Panang curry could be complex, but that's not my goal with recipes. This version still hits all the notes we love (peanutty, rich, creamy, coconutty) without making you run to five grocery stores. The one slightly unique ingredient is Panang curry paste, but it's a must, and you'll want to use it again and again once you have it. After testing this recipe 5 times, I perfected the sauce: fry the curry paste in coconut cream with garlic and ginger. My husband stopped mid-bite and said, "Wow, this tastes so much richer than before." I think this might be my favorite curry I've ever made, and I bet you'll be impressed with yourself once you make it too.

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: Thai

Diet:

Servings:

Calories: 424kcal

Author: Allie Petersen

Equipment

Ingredients

14 oz extra firm tofu drained, pressed and cubed into 1 inch pieces
1 tbsp cornstarch
1/2 tsp garlic powder
sprinkle of salt
2 tablespoons neutral oil divided
1 medium red bell pepper sliced
1 medium orange bell pepper sliced
2 medium carrots sliced thin on the diagonal
3 garlic cloves minced
1 tbsp fresh ginger minced
3-4 tbsp panang curry paste
13.5 oz full-fat coconut milk
2 tbsp creamy natural peanut butter
1 tbsp soy sauce or tamari GF
1 tbsp maple syrup or brown sugar
1/4 cup water
1 tbsp lime juice about half a lime
1 cup frozen green peas

Serving Sides/Toppings (Optional)

cooked rice of choice
fresh lime for garnish
Thai basil or regular basil for garnish
chopped peanuts

Instructions

Bake the tofu: Preheat your oven to 400°F.
Line of baking sheet with parchment paper OR spray with a high heat oil (like avocado oil).
In a bowl, use your hands to toss your tofu with the cornstarch, garlic powder, and a little salt.
Spread your tofu cubes evenly over the baking sheet. If using the oil method, give the tofu cubes a toss in the oil to make sure each piece has a small amount (to prevent sticking).
Bake your tofu on the middle rack for 20-25 minutes or until golden brown. You can flip halfway, but it is not necessary to create good tofu.
Soften the veggies: While the tofu cooks, make your veggies. In a large skillet, heat 1 tbsp of neutral oil (such as avocado oil) over medium heat. Add 2 medium carrots, sliced thin on the diagonal, and a red bell pepper, sliced. Cook until just starting to soften but still crisp-tender (this likely will take between 7-10 minutes). Remove veggies and set aside.
Start the aromatics in coconut cream: Without shaking or stirring the can, open your can of full-fat coconut milk and scoop a few tbsp of just the thick cream that has risen to the top. Add it to the pan along with 3 garlic cloves, minced and 1 tablespoons fresh ginger, minced and cook until fragrant (just a few minutes).
Fry the curry paste: Add 3-4 tablespoons of panang curry paste (use 4 if you like spicy) directly to the fat and fry it like tomato paste, stirring constantly and pressing it against the pan. Cook until the paste darkens a bit (few minutes).

Allie's tip: This is the key step for real Panang flavor! Don't skip or rush it, and keep stirring so it doesn't burn.

Build the sauce: Once the paste has darkened, pour in the rest of the can of full-fat coconut milk a little at a time, stirring to loosen the fried paste before adding more. Whisk in natural peanut butter, soy sauce or tamari (GF), and maple syrup or brown sugar. Add just 1/4 cup of water. Simmer gently until the sauce thickens and coats the back of a spoon.

Allie's Tip: Keep the heat gentle. If it boils too hard, natural peanut butter can separate and turn grainy.

Finish: Stir in frozen green peas, the reserved veggies, the baked tofu, and lime juice. Simmer 2 more minutes until peas are heated through. Taste and adjust salt, lime, or sweetness.
Serve: Serve over rice with fresh Thai or regular basil, chopped peanuts, and lime wedges.

Notes

Store leftovers in a glass container in the fridge for up to 4 days.

This also freezes beautifully for 2-3 months.

Nutrition