Vegan Panang Curry

Vegan Panang curry has a creamy and rich sauce that's simply bursting with flavor. The curry is loaded with veggies and just perfect over rice or quinoa for a restaurant-quality fuss-free meal.

If you love Thai curries, you have to try this delicious vegan Panang curry! It's a creamy, spicy and super flavorful veggie curry made with peanut butter, coconut milk and vegan Panang paste, and it's beyond tasty.

The curry is not as spicy as you'd expect from a Thai curry, but the flavors are incredibly satisfying. It's the perfect family-friendly curry or to introduce someone to the amazing Thai flavors.

I like to serve this Panang curry over rice, but it's also great with quinoa or with some warm naan bread to scoop up all that mouth-watering sauce!

Why you'll love this vegan Panang curry

• Super flavorful without being overly spicy
• Easy to make your own by playing with the veggies
• Ready in just a bit over 30 minutes

Ingredients and substitutions

Coconut oil - I like to use coconut oil to saute the veggies for coconut-based curries, but you can use any other vegetable oil here.

Onion - Dice the onion finely so it becomes translucent quickly.

Garlic and ginger - Freshly chopped garlic and ginger are always best in curries, but you can use a garlic ginger paste if that's what you have on hand.

Bell peppers - I added both red and green bell peppers for extra color, but any color combination you have is good.

Zucchini - You don't have to peel the zucchini before adding them to the pan - just give them a good wash before dicing.

Tomato paste - This adds color and a bit of extra flavor to the curry.

Panang curry paste - Make sure the Panang curry paste you choose is vegan because lots of versions contain shrimp paste or fish sauce.

The Maesri Panang curry paste is vegan and typically available in Asian supermarkets in the US and UK.

Peanut butter - A natural smooth peanut butter is perfect in this curry. Don't skip it, as this is a key ingredient for Panang curry and basically what that sets it apart from a regular Thai red curry.

Coconut milk - Full-fat coconut milk is best for an extra creamy sauce.

Sweet potatoes - You can substitute the sweet potatoes with cubed butternut squash.

Baby spinach - This adds extra brightness and vitamins to the curry.

How to make Panang vegan curry

Heat the coconut oil in a large, deep pan and sauté the onion for 2-3 minutes over medium heat until it becomes translucent.

Add the garlic and ginger and cook for another minute.

Next, add the diced bell peppers and zucchini and cook for 2-3 minutes, stirring occasionally.

Stir in the tomato paste, Panang curry paste, peanut butter, coconut milk, sweet potatoes and water. Stir until the peanut butter melts, and you have a smooth sauce.

Bring to a boil, then lower the heat and simmer for 15 minutes with a lid on.

Add the baby spinach and place the lid back on for 1-2 minutes until it wilts.

Stir in the fresh cilantro, season to taste, and serve over your favorite rice, quinoa, or naan bread.

Leftovers and storage

• Leftovers keep well in an airtight container in the fridge for up to 3 days.
• Reheat the Panang curry gently on the stovetop or in the microwave.
• You can freeze the curry for up to 3 months. Defrost it overnight in the fridge before reheating.

Recipe notes and tips

• Serve the curry with extra freshly chopped cilantro on top and a splash of lime juice if you like.
• Sprinkle some chopped peanuts on individual bowls for extra texture and crunchiness.
• To make the curry fiery, add a chopped green or red chili with the garlic and ginger.
• This basmati rice and this cilantro lime rice both pair great with vegan Panang curry. Jasmine rice is also an excellent idea.

If you liked this vegan Panang curry recipe, you might also like some of my other easy vegan curries:

• Thai Coconut Chickpea Curry
• Vegan Mushroom Masala Curry
• Pineapple Tofu Curry
• Vegan Malaysian Curry
• Coconut Tofu Curry

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