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Panang curry with tofu is the recipe that finally converted my husband to tofu. He had never once ordered it at a Thai restaurant, always chicken, but one bowl of this and he was sold.
Panang curry has always been our favorite order at Thai restaurants, rich and creamy with that signature hint of peanut and just enough heat. This version is inspired by those flavors but not a traditional recipe. I skip the fish sauce and kaffir lime leaves and load it up with vegetables. Made with ingredients you can find at any grocery store, it’s deeply satisfying and full of flavor.
What You’ll Need
Quite a few ingredients here, but don’t let that intimidate you (find the complete recipe with measurements below):
For the crispy tofu
- Extra-firm tofu — The key to crispy baked tofu. Pressed, seasoned, and baked until golden. See the full crispy baked tofu recipe here.
- Soy sauce, olive oil, cornstarch — The simple three-ingredient coating that makes the tofu crispy and flavorful.
For the curry
- Onion — The flavor base. Sautéed until soft and sweet before the other vegetables go in.
- Red and green bell peppers — Add color, crunch, and a mild sweetness that balances the heat of the curry.
- Green beans — A hearty vegetable that holds up well in the sauce and adds a nice bite.
- Garlic and fresh ginger — The aromatic backbone of the curry. Fresh ginger makes a real difference here.
- Fresh spinach — Stirred in at the end, it wilts quickly and adds color and nutrients.
- Red Thai curry paste — Where most of the flavor comes from. This is the one my grocery store carries, but any brand works. Look for it in the international aisle or at an Asian grocery store. If you can find panang curry paste, use that instead for a more authentic flavor. Just reduce or skip the peanut butter since panang paste already contains peanuts.
- Peanut butter — The signature flavor of panang-style curry. Use plain smooth unsalted peanut butter for best results.
- Sriracha (hot chili and garlic sauce) — Adds heat. Start with one teaspoon if you prefer a milder curry.
- Coconut milk — Full-fat for the richest, creamiest sauce.
- Lime — Lime zest stands in for the kaffir lime leaves used in traditional panang curry, and the juice goes in at the end for a fresh, bright finish.
- Thai Basil or Cilantro — For garnish.
How to Make Panang Curry with Tofu
Full recipe below. Here’s a quick overview of the steps:
- Make the crispy tofu. Follow the crispy baked tofu recipe. While it bakes, get started on the curry.
- Sauté the vegetables. Heat olive oil in a large skillet or Dutch oven over medium heat. Add the onion and a pinch of salt and cook until soft. Add the bell peppers, green beans, and another pinch of salt. Cook until softened, about 10 minutes.
- Add the aromatics. Add the garlic and ginger and cook for one minute until fragrant.
- Build the sauce. Add the curry paste, peanut butter, coconut milk, and sriracha. Bring to a gentle boil over medium heat, then reduce to low and simmer for 10 minutes.
- Finish the curry. Add the spinach, tofu, and lime zest. Stir until the spinach is wilted and the tofu is warmed through. Finish with a squeeze of fresh lime juice and garnish with Thai basil or chopped cilantro.
Cooking Timeline
🔪 Cut the tofu into cubes — 5 minutes
🏋️ Press the tofu — 30 to 60 minutes
🔪 While the tofu presses: chop vegetables, mince garlic and ginger — 15 minutes
🌡️ Preheat the oven to 400°F — 10 minutes
🥣 Season and arrange the tofu on the baking sheet — 5 minutes
🍳 Bake the tofu — 25 to 30 minutes
🧅 While the tofu bakes: sauté the onion — 5 minutes
🫑 Cook the vegetables — 10 minutes
🧄 Add garlic and ginger — 1 minute
🥥 Simmer the curry — 10 minutes
🌿 Finish and garnish — 2 minutes
⏰ Total time: approximately 1 hour 30 minutes to 2 hours (mostly hands-off!)
Ways to Serve It
- Over brown rice. Rice is the classic pairing for curry. Brown rice is heartier and nuttier than white and holds up well under the creamy sauce. It’s also the Mediterranean Diet-friendly choice.
- Over quinoa. A great high-protein alternative that soaks up the sauce nicely.
- On its own. The curry is hearty enough to stand alone as a soup-style dish, especially with a generous helping of vegetables.
Your Questions, Answered
Not quite, and I want to be upfront about that. Traditional panang curry uses a specific panang paste, fish sauce, and kaffir lime leaves, and is typically made with meat. This version is inspired by those flavors but uses easier-to-find ingredients and skips the fish sauce entirely, making it vegan-friendly. Think of it as a panang-style curry.
Absolutely. Chicken works well if you prefer it; cut into bite-sized pieces and cook it through before adding the coconut milk. Shrimp is another great option; add it in the last few minutes of simmering just until pink and cooked through. You could also use chickpeas for another plant-based option.
With 2 teaspoons of sriracha it has a moderate heat. Start with 1 teaspoon if you prefer a milder curry, or leave it out altogether. The curry paste itself adds some heat too, so keep that in mind.
You can, but the sauce will be thinner and less rich. Full-fat coconut milk gives you that creamy, restaurant-style sauce that makes this curry so satisfying.
Yes! If you can find it, panang curry paste will give you an even more authentic flavor. Reduce or skip the peanut butter since panang paste already contains peanuts. Look for it at Asian grocery stores or online.
It does in spirit. While Thai cuisine isn’t traditionally Mediterranean, this recipe checks all the right boxes: plant-based protein, olive oil, and plenty of vegetables. Coconut milk is the one ingredient worth noting: it’s high in saturated fat, which the Mediterranean Diet recommends limiting. That said, one serving of this curry uses a modest amount, and the overall nutritional profile of the dish is still very healthy. Enjoy it as an occasional treat rather than an everyday staple.
Advance Prep & Storage
Make ahead: This curry is a great candidate for meal prep. You can make the crispy tofu and the curry sauce separately up to 24 hours in advance and store them in separate airtight containers in the fridge. Combine and reheat when ready to serve to keep the tofu as crispy as possible.
Storage: Leftovers keep well in an airtight container in the fridge for up to 4 days. The tofu will soften in the sauce over time, but the flavors actually deepen and it’s still delicious.
Reheating: Warm gently in a skillet over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened. The microwave works too but stir halfway through.
More Recipes You’ll Love
Brazilian Shrimp Stew with Coconut Milk (Moqueca de Camarão)
Roasted Vegetables with Stir-Fry Sauce and Brown Rice
Panang Curry with Crispy Tofu
Equipment
Ingredients
For the crispy tofu:
- 1 block extra-firm tofu 14 oz
- 1 tbsp soy sauce
- 1 tbsp olive oil
- 1 tbsp cornstarch
For the curry:
- 1 tbsp olive oil
- ½ onion diced (about ¾ cup)
- 1 red bell pepper cut in ½” strips
- 1 green bell pepper cut in ½” strips
- 1 cup fresh or frozen green beans cut in 1″ pieces
- 3 garlic cloves minced
- 1 tbsp fresh grated ginger
- 2 oz red Thai curry paste
- 1 tbsp smooth peanut butter
- 1 can full-fat coconut milk 13.5 oz
- 2 tsp sriracha or 1 tsp for less heat
- 2 cups fresh spinach
- Zest of 1 lime
- 2 tbsp lime juice
- Salt to taste
- Fresh Thai basil or cilantro for garnish
Instructions
- Prepare the crispy tofu following the crispy baked tofu recipe. While the tofu bakes, make the curry.
- Heat 1 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add the onion and a pinch of salt. Cook until soft, about 5 minutes.
- Add the bell peppers, green beans, and another pinch of salt. Cook until softened, about 10 minutes.
- Add the garlic and ginger. Cook for 1 minute until fragrant.
- Add the curry paste, peanut butter, coconut milk, and sriracha. Bring to a gentle boil over medium heat, then reduce to low and simmer for 10 minutes.
- Add the spinach, tofu, and lime zest. Stir until the spinach is wilted and the tofu is warmed through.
- Finish with lime juice and adjust salt to taste. Garnish with Thai basil or cilantro and serve over brown rice or quinoa.
Notes
- For a milder curry, use 1 tsp sriracha or omit it entirely.
- Chicken can be substituted for tofu. Cook through before adding the coconut milk. Shrimp is another great option; add it in the last few minutes of simmering just until pink and cooked through.
- Leftovers keep in an airtight container in the fridge for up to 4 days.
- For best results, store the tofu and curry sauce separately and combine when reheating.
- Coconut milk is high in saturated fat. For a lighter version, use light coconut milk, though the sauce will be less rich.
Panang curry is my favorite Thai restaurant order, and this version is so good I don’t miss going out for it. The crispy tofu is a revelation in this sauce!