Creamy Vegan Panang Curry with Tofu
🎉 Introduction
Indulge in the rich and aromatic flavors of this Creamy Vegan Panang Curry with Tofu. This delightful dish is not only a feast for the eyes but also a nourishing option for any vegan enthusiast. With the perfect blend of spices and creamy coconut milk, this curry promises to transport your taste buds straight to Thailand. Whether you’re whipping it up for a family dinner or meal prepping for the week, this recipe is bound to become a favorite in your kitchen.
🧰 Equipment Needed
- Large pot or Dutch oven
- Cutting board
- Knife
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowl
- Serving bowl
🛒 Ingredients
- 14 oz firm tofu, drained and pressed
- 2 tablespoons vegetable oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed
- 1 can (14 oz) coconut milk
- 3 tablespoons Panang curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- Fresh basil leaves for garnish
- Cooked rice or quinoa for serving
👩🍳 Directions
Step 1: Begin by pressing the tofu to remove excess moisture. Once pressed, cut it into cubes.
Step 2: Heat the vegetable oil in a large pot or Dutch oven over medium heat.
Step 3: Add the diced onion, and sauté until translucent, about 5 minutes.
Step 4: Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Step 5: Toss in the sliced red bell pepper and green beans. Cook for 3-4 minutes, stirring occasionally.
Step 6: Add the cubed tofu to the pot, gently mixing to combine with the vegetables.
Step 7: Pour in the coconut milk and add the Panang curry paste, stirring until everything is evenly coated.
Step 8: Stir in the soy sauce, brown sugar, and lime juice, letting the mixture come to a gentle simmer.
Step 9: Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavors to meld.
Step 10: Taste and adjust seasoning if needed. Serve hot over cooked rice or quinoa, garnished with fresh basil leaves.
🍽️ Servings & Timing
Serves 4 | Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes
🧊 Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot over low heat, stirring occasionally, until heated through.
🥄 Variations
- Add chopped carrots or zucchini for extra vegetables.
- Substitute the tofu with chickpeas for a different protein source.
- Make it spicier by adding sliced red chilies or a pinch of cayenne pepper.
- Serve with naan bread instead of rice or quinoa.
❓ FAQs
Q: Can I use light coconut milk instead of full-fat?
A: Yes, you can use light coconut milk for a lower-calorie option, but it will be less creamy.
Q: What if I can’t find Panang curry paste?
A: You can substitute with red curry paste, though the flavor will differ slightly.
Q: Is this recipe gluten-free?
A: Yes, this recipe is gluten-free, especially if you use gluten-free soy sauce.
Q: Can I make this curry ahead of time?
A: Absolutely! This curry tastes even better the next day, making it a great make-ahead meal.
Q: How can I make this dish spicier?
A: To increase the heat, add more Panang curry paste or toss in some chopped fresh chilies.
Q: What kind of tofu should I use?
A: Firm or extra-firm tofu works best for this recipe as it holds its shape during cooking.
Q: Can I freeze leftovers?
A: While it’s best enjoyed fresh, you can freeze leftovers for up to 3 months. Thaw and reheat thoroughly.
Q: What is the best way to serve this curry?
A: Serve it hot over rice or quinoa, and garnish with fresh basil for added flavor.
Q: Can I add more vegetables to this recipe?
A: Definitely! Feel free to include a variety of vegetables like broccoli, spinach, or snap peas.
Q: Is this dish safe for children?
A: Yes, this dish is family-friendly. Adjust the spice level to suit your children’s tastes.
🏁 Conclusion
This Creamy Vegan Panang Curry with Tofu is a delightful way to enjoy a comforting and hearty meal that is both nutritious and satisfying. With its harmonious blend of spices and creamy coconut base, this dish is perfect for any occasion. Whether you’re a seasoned vegan or simply looking to explore new flavors, this curry is sure to impress. Gather your loved ones, share a bowl, and savor the deliciousness together!
Ingredients
Equipment
Method
- Begin by pressing the tofu to remove excess moisture. Once pressed, cut it into cubes.
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the diced onion, and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Toss in the sliced red bell pepper and green beans. Cook for 3-4 minutes, stirring occasionally.
- Add the cubed tofu to the pot, gently mixing to combine with the vegetables.
- Pour in the coconut milk and add the Panang curry paste, stirring until everything is evenly coated.
- Stir in the soy sauce, brown sugar, and lime juice, letting the mixture come to a gentle simmer.
- Reduce the heat to low and let the curry simmer for about 15 minutes, allowing the flavors to meld.
- Taste and adjust seasoning if needed. Serve hot over cooked rice or quinoa, garnished with fresh basil leaves.
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm in a pot over low heat, stirring occasionally, until heated through. Variations:
- Add chopped carrots or zucchini for extra vegetables.
- Substitute the tofu with chickpeas for a different protein source.
- Make it spicier by adding sliced red chilies or a pinch of cayenne pepper.
- Serve with naan bread instead of rice or quinoa.
