Thai Panang Curry is a creamy, rich, and mildly spiced dish made with panang curry paste, coconut milk, vegetables, and tofu, all cooked in an Instant Pot. This flavorful dish is vegetarian, vegan, paleo, gluten-free, and keto-friendly. Ready in under 30 minutes, it’s perfect for a quick and satisfying weeknight meal!
Thai food is one of my favorites! Dishes like tom kha soup, Thai red curry, and Thai basil fried rice, are my go-to choices at restaurants. Recently, I tried panang curry and instantly fell in love with it.
So, I had to recreate it at home! Today, I’m sharing how to make Panang Curry using both the Instant Pot and stovetop methods. You may also like my Thai salad with peanut dressing.
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What is Panang Curry?
Panang curry is a creamy and rich Asian-style curry sauce with a hint of spice from red chilies, balanced by the flavors of peanuts and coconut milk. It is also known as phanaeng, phanang, panaeng, or panang in Thailand, or as penang or pulau pinang in Malaysia. This flavorful curry is traditionally served with a bowl of jasmine rice.
Difference between Panang Curry and Red Curry
Panang curry and Thai red curry may look similar in color, but they have distinct differences in taste and texture. Panang curry is less spicy and has a slightly sweeter flavor due to the addition of peanuts and fewer red chilies compared to red curry.
Ingredients
- Vegetables: You can use a mix of vegetables like colored bell peppers, eggplants, broccoli, and mushrooms, for this Panang curry. I highly recommend adding slow-cooking veggies like eggplants, green beans, and pumpkin before pressure cooking and fast-cooking veggies like bell peppers, and broccoli after pressure cooking, which helps to retain the crunch in the vegetables.
- Coconut Milk: I like Chaokoh Coconut Milk brand. Full fat works best as it contains the creamiest flavors, but low-fat coconut milk works, too.
- Thai Panang Curry Paste: I used store-bought Maesri brand Thai Panang curry paste (vegan). You can find it in most local grocery stores. If you don't find, you can also use Thai Kitchen Red Curry Paste (vegan) instead.
- Peanut Butter: I have used creamy peanut butter in this recipe, but you may also use a crunchy version.
- Protein: I have used plant-based protein organic extra firm tofu in this recipe. You can either pan-fry, air fry, or bake them before adding them to the curry.
- Herbs: Stir in roughly torn Thai basil and cilantro just before serving. In case you can't find Thai basil, regular basil works well, too.
- Lime juice: Squeeze the juice of half a lime into the curry for added flavor.
- Low sodium soy sauce: Or tamari for gluten-free. Because it adds the extra zing to the dish.
- Sugar: Use palm sugar or brown sugar. Otherwise, you can skip it.
How to Make Vegetarian Thai Panang Curry in Instant Pot
Firstly, Press Saute on Instant Pot. Add 1 tablespoon oil, and once it’s hot, add 2 cloves garlic (minced), 1 small onion (finely chopped). Saute for about 2 minutes till the onions turn soft.
Next, add 2-3 tablespoons of panang curry paste (or red curry paste) and saute for a minute. Sauteeing enhances the flavors of the final dish.
Stir in 1 14 oz can of full-fat coconut milk and ½ cup of water (or vegetable broth).
Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 1 minute. If you do not have the low-pressure option, you can set the time to zero minutes.
When the instant pot beeps, allow 5 minutes of natural pressure release, and then release the remaining pressure manually.
Stir in fast-cooking veggies like 1 cup broccoli florets, 2 small colored bell peppers (cut into thin strips), 1 cup extra firm tofu (cubed & baked) salt, ½ teaspoon brown sugar, and mix well. Boil the curry on the sauté setting for 3-4 minutes. Do not overcook the veggies.
Add 2 tablespoons homemade peanut butter, 1 tablespoon soy sauce, 1 tablespoon of fresh lime juice, and ½ cup Thai basil leaves (roughly torn). Mix everything well. The curry thickens as it cools down.
Serve Instant Pot Vegetarian Panang Curry hot with steamed jasmine rice.
Stovetop Pot Method
- Heat 1 tablespoon oil in a pan on medium-high heat. Add minced garlic and onions; Saute for about 2 minutes till onions turn soft.
- Then, add the panang curry paste and saute for a minute to enhance the flavors of the final dish.
- Stir in 1 14 oz can of full-fat coconut milk and ½ cup of water. Bring it to a boil on medium-low heat for 4-5 minutes.
- Stir in fast-cooking veggies like broccoli, colored bell peppers, baked tofu, salt, sugar, and mix well.
- Furthermore, Cover the pot and let the curry cook on medium heat for 4-5 minutes. Do not overcook the veggies. They should be fork-tender. Adjust the consistency of the curry at this point. You can add water to thin it out if you desire.
- Add peanut butter, soy sauce, fresh lime juice, and basil leaves (roughly torn). Mix everything well. The curry thickens as it cools down.
Serving Suggestions
Serve Thai Panang curry with vegetables with jasmine rice or coconut rice. If you are looking for a low-carb version, pair it with cauliflower rice.
Serving Suggestions
Fresh Panang curry tastes the best. However, Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Expert Tips
- Choose full-fat coconut milk for a creamy and rich curry.
- Most Importantly, add the fast-cooking veggies in the end and simmer for a few minutes to keep them tender and crunchy.
- If you can't find Panang curry paste, use thai red curry paste instead.
- Some store-bought curry pastes can be hot, so try adding just 2 tablespoons first and increase as you need.
- After pressure cooking, in case you feel the coconut milk has curdled, don't worry, it's absolutely fine. Due to the heat, the fat from the milk gets separated. Make sure to turn on the Saute mode and gently whisk everything together.
Variations
- Feel free to get creative with the vegetables you use here. You can use zucchini, mushrooms, snow peas, diced butternut, potato, or sweet potato. For protein, add canned or boiled chickpeas, tempeh, or edamame.
FAQs
Panang Curry can be keto as it's low in net carbs. However, pair it with low-carb cauliflower rice for a keto-friendly diet meal. Also, make sure to add only low-carb/keto-friendly vegetables like broccoli, mushrooms, bell pepper, or zucchini.
More Instant Pot Asian Recipes
Thai Panang curry - Instant Pot
Equipment
Ingredients
- 1 tablespoon oil
- 2 cloves garlic minced
- 1 small onion finely chopped
- 2-3 tablespoons panang curry paste (or thai curry paste)
- 1 can 14 oz full fat coconut milk (about 400 ml)
- ½ cup water (or vegetable broth)
- 1 cup broccoli florets
- 2 small colored bell peppers (yellow, and red) thinly sliced
- 1 cup extra firm tofu cubed, baked
- ½ teaspoon brown sugar optional
- salt adjust to taste
- 1 tablespoon soy sauce (or tamari for gluten free)
- 2 tablespoons creamy peanut butter
- juice of ½ lime
- ½ cup thai basil leaves
Instructions
Instant Pot Method
- Firstly, Press Saute. Add oil and once it’s hot, add minced garlic, onions. Saute for about 2 minutes till onions turn soft.
- Next, add the panang curry paste (or red curry paste) and saute for a minute, because it enhances the flavors of the final dish.
- Stir in 1 can of full fat coconut milk and ½ cup of water.
- Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 1 minute. If you do not have the low-pressure option, you can set the time to zero minutes.
- When the instant pot beeps, allow 5 minutes of natural pressure release and then release the remaining pressure manually.
- Stir in fast-cooking veggies like broccoli, colored bell peppers, baked tofu, salt, sugar and mix well. Boil the curry on the sauté setting for 3-4 minutes. Do not overcook the veggies.
- Add peanut butter, soy sauce, fresh lime juice, and basil leaves (roughly torn). Mix everything together well. The curry thickens as it cools down.
- Serve Instant pot Vegetarian Panang Curry hot with steamed jasmine rice.
Stovetop Pot Method
- Heat 1 tablespoon oil in a pan on medium-high heat. Add minced garlic, onions, Saute for about 2 minutes till onions turn soft.
- Then add the panang curry paste and saute for a minute to enhance the flavors of the final dish.
- Stir in 1 can of full-fat coconut milk and ½ cup of water. Bring it to a boil for 4-5 minutes on medium-low heat.
- Stir in fast-cooking veggies like broccoli, colored bell peppers, baked tofu, salt, sugar and mix well.
- Furthermore, Cover the pot and let the curry cook on medium heat for 4-5 minutes. Do not overcook the veggies. They should be fork-tender. Adjust the consistency of the curry at this point. You can add water to thin it out if you desire.
- Add peanut butter, soy sauce, fresh lime juice, and basil leaves (roughly torn). Mix everything together well. The curry thickens as it cools down.
Notes
Tips to make the Best Panang Curry
- Choose full-fat coconut milk for a creamy and rich curry.
- Most Important, add the fast cooking veggies in the end and simmer for few minutes to keep them tender and crunchy.
- In case you cant find panang curry paste, use thai red curry paste instead.
- Some store brought curry pastes can be hot, so try adding just 2 tablespoons first and increase as you need.
- After pressure cooking, in case you feel the coconut milk has curdled, don't worry it's absolutely fine. It's due to the heat, the fat from the milk is separated. Make sure to turn on the Saute mode and gently whisk everything together.
Variations
- Feel free to get creative with the vegetables you use here. You could also try zucchini, mushrooms, snow peas, diced butternut, potato, or sweet potato and for protein canned chickpeas, tempeh, edamame.
Nutrition
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Paula L
This is our absolute favorite Panang Curry recipe! Fast, easy, delicious.
Jiggy
Please note that the Thai curry paste mentioned in the recipe contains shrimp so not sure if there is a vegan variant. Please share if found.
Thanks
Bhavana Patil
Hi Jiggy, I have checked the ingredients, Maesri Thai panang curry is vegan, it doesn't contain shrimp or fish..