Panang Curry (Vegan)

Nothing beats a warm, comforting bowl of Panang Curry, especially on a chilly or rainy day. This recipe is a go-to for busy weeknights when you want something quick yet packed with deep, rich flavors. It’s a family and friend favorite, and the best part? It comes together using just a few items from the kitchen, making cleanup a breeze.

The secret to achieving that restaurant-quality taste lies in how we cook the curry paste—sautéing it in coconut milk first to bring out its full depth of flavor. This vegan-friendly recipe is also highly adaptable—swap in your favorite vegetables or protein to make it your own. 

What you will need:

For the base:

• 2 cans of coconut milk

• 1 whole can of Maeseri Panang Curry Paste

• 3-4 cups of vegetable broth

For the blended peanut sauce:

• 2 tbsp spoons of PB2 mixed with 1-2 tbsp hot water or 2 tbsp peanut butter of choice

• 1 inch piece ginger

• 4 cloves garlic

• 2 tbsp soy sauce

• 2 tbsp sugar (preferably brown or palm sugar, but any works)

• Juice from ½ lime

• 1 tsp spicy chili oil (optional, for garnish)

For everything else:

• 1/2 Chinese eggplant, cut into half moons

• 1/2 bell pepper, 1 inch pieces

• Handful of broccoli, cut into small florets

• 1/4 onion, 1 inch pieces

• 1-2 Bok choy florets

• Handful of Thai basil, roughly chopped

• Fried tofu pieces or soy puffs, as you prefer

• 1 tsp of spicy chili oil of you choice

• 1 cup of Jasmine rice, prepared ahead of time

Instructions (makes 3-4 servings)

1. Cook the rice
   Prepare jasmine rice separately so it’s ready when the curry is done.

2. Blend the Peanut Sauce
   In a small blender or food processor, blend together ginger, garlic, peanut butter, lime juice, soy sauce, and sugar until smooth. Add a small amount of water if needed for a well-blended consistency.

3. Sauté the Curry Paste
   – Heat a wok or large pot over medium heat.
   – Once heated, add 4 tablespoons of coconut milk and let it sizzle for 1 minute.
   – Add the Panang curry paste and cook for 2 minutes, stirring continuously. This step is crucial for releasing the deep flavors of the paste.

4. Incorporate the Sauce & Remaining Ingredients
   – Add the blended peanut sauce and cook for 2-3 minutes, mixing continuously.
   – Pour in the remaining coconut milk and vegetable broth, stirring to combine.
   – Add in vegetables and tofu, and let the curry simmer for 6-7 minutes, or until veggies are tender but still vibrant.

5. Serve & Enjoy
   – Add in the chopped Thai basil leaves.
   – Serve immediately over jasmine rice.
   – Drizzle with spicy chili oil if desired.

Additional Notes:

• Customize Your Veggies: This recipe works well with mushrooms, carrots, zucchini, snap peas, or baby corn.

• Spice Level: Maesri Panang curry paste already has a bit of heat, but you can adjust by adding more chili oil or a sliced Thai chili.

• Make It Creamier: For an extra rich curry, use an extra can of coconut milk instead of vegetable broth.

• Storage & Reheating: Leftovers store well in the fridge for up to 3 days. Reheat on the stovetop or microwave, adding a splash of water or coconut milk to loosen the sauce.