Panang curry is similar to red curry, but a tad sweeter, milder, and…with peanut butter. OH YEAH. You may or may not be lucky enough to find a vegan panang curry at a restaurant while dining out. Like lots of other Thai curries, panang curry is often made with non-vegan ingredients like meat, and the curry paste may contain fish sauce or shrimp paste. Check out my guide to vegan Thai cuisine for the full-low down on what Thai dishes are vegan-friendly. With that in mind, I challenged myself to create a vegan version of classic Thai panang curry, and this was the delicious result! Tip: You’re welcome to switch up the vegetables if you’re not a fan of peppers and potatoes. Some veggies, like broccoli and leafy greens, will cook up relatively quick. Add them during the last few minutes of simmering, when the pot is uncovered. Harder veggies like carrots and green beans will need to be added earlier and cooked with the lid on.
How It’s Made
The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you’d like to skip right to the recipe! Tip: Make sure to uncover the pot and give the curry a stir every few minutes, otherwise the potatoes might not cook evenly. Make sure to scrape the bottom of the pot when stirring, to prevent the sauce from burning. Your panang curry is ready to enjoy! Serve it over rice and sprinkle it with peanuts.
More Vegan Thai Curries
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