If you love Thai curries, you’ll love this simple yet oh-so-flavourful recipe for a Vegan Panang Curry from Foodhall Cookery Studio.

As with most Thai curries, the base has the familiar scent and flavours of lemongrass, galangal and kaffir lime leaves. Where this Panang Curry sets itself apart, is with the the texture of toasted peanuts pounded into the curry paste. It makes for a mellow yet notoriously nutty dish, simmering with your favourite veggies in creamy coconut milk for a vegan meal that’s as substantive as it is visually appealing!

Vegan Thai Panang Curry

Foodhall Cookery Studio

As with most Thai curries, the base for this recipe has the familiar scent and flavours of lemongrass, galangal and kaffir lime leaves. Where this Panang Curry sets itself apart, is with the the texture of toasted peanuts pounded into the curry paste.

5 from 1 vote

Rate this recipe

Print Recipe Pin Recipe

Course Main Course

Cuisine Asian, Thai

Ingredients

To Make The Curry Paste

90 g red chillies, soaked in hot water for 30 minutes
20 g galangal, peeled
30 g lemongrass stalk, pale part bruised, chopped
45 g (approx. 3 tbsp) coriander roots
20 g (approx. 4 tsp) garlic cloves, roughly chopped
10 g kaffir lime leaves, de-stemmed
5 g (approx. 1 tsp) ground cumin, roasted *
5 g (approx. 1 tsp) ground coriander, roasted *
45 g (approx. 3 tbsp) peanuts, roasted

Vegan Panang Curry

30 ml (approx. 2 tbsp) vegetable oil
150 ml coconut milk
Water as required
10 ml (approx. 2 tsp) vegan fysh sauce (if you don’t have vegan fysh sauce, use dark soy sauce)
10 g (approx. 2 tsp) jaggery
2 to 5 kaffir lime leaves to serve
2 fresh red chillies to serve, sliced diagonally

Vegetables

50 g zucchini, diced
50 g carrots, peeled and diced
50 g cauliflower, florets
50 g tofu, cut into cubes (optional)
50 g pok choy
60 g cooked rice

Instructions

Soak the red chilies in warm water before blending the chillies along with all the other ingredients of the curry paste until a smooth paste forms.
To make the curry , heat oil and add approx 100 gm of curry paste and cook for 15 mins.
Stir in approx 200ml of water; add the vegetables and cook for about 15 mins.
Add approx 100-150ml of coconut milk. Simmer for 10 mins.
Add vegan fysh sauce (or soy sauce); grated or chopped jaggery and kaffir lime along with fresh red chilies; taste and adjust flavour as per preference, e.g. adding more jaggery for sweetness or more chillies for a spicy slant.
Tofu / bok choy and shrimps should always be added 5-7 mins before removing the curry from the flame.
Serve with steamed rice.

Notes

* Toast the dry spices in a skillet/ wok and then grind using a mortar-and-pestle.

Keyword easy asian recipes, panang curry vegan, simple vegan recipes, Thai curry recipes, vegan curries

About Foodhall Cookery Studio:

Tucked away at the top of Foodhall@Linking Road, Foodhall Cookery Studio (FCS) is an experimental kitchen and a contemporary venue for cooking classes and workshops. Since the lockdown, FCS have started hosting virtual cook-alongs via Zoom. Discover their globe-trotting line-up of upcoming classes here. | Instagram @FoodhallCookeryStudio

BROWSE MORE RECIPES FROM FOODHALL COOKERY STUDIO

We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

Latest Instagram Posts

MANGO CHIA PUDDING! This is Episode 1 of MANGO SEASON, so do let me know in the caption below, which of your favourite mango dishes you’d like me to share next.

Browse More Recipes

Get the latest reviews, recipes & recommendations, delivered straight to your inbox:

Processing…

Success! You're on the list.

Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.

Vegan Thai Panang Curry Recipe