Tofu Thai Panang Curry with Mixed Vegetables

A Rich, Creamy Vegan Thai Curry

Tofu panang curry is a rich, creamy Thai curry of crispy fried tofu, sweet peppers and mangetout simmered in coconut milk with Panang curry paste. It’s milder and slightly sweeter than a red curry, fully vegan, and ready in under 30 minutes. Mae Jum Panang Curry Paste is registered with The Vegan Society, so there’s no fish sauce or shrimp paste to worry about.

At a glance

• Heat: medium. Mae Jum Panang Curry Paste is 2/5

• Dietary: vegan, and gluten free with tamari

• Key ingredients: Panang curry paste, extra-firm tofu, coconut milk, peppers, mangetout, makrut lime leaves, Thai basil

• Ready in: under 30 minutes

• Serve with: jasmine rice

Whether you’re vegan or just looking for a satisfying meat-free dinner, this tofu panang curry is rich, fragrant and easy to make.

What is Panang Curry?

Panang curry is a Thai curry known for being thicker, richer and slightly sweeter than red or green curry. Its name is often linked to Penang, though its exact origins are debated. It’s milder than red curry, and it’s often finished with crushed peanuts for a nutty note.

Mae Jum Thai Panang Curry Paste is made from Jum’s family recipe, with red chilli, lemongrass, galangal, makrut lime rind, coriander seeds, cumin, turmeric and nutmeg, stone-ground the traditional way. It contains no peanuts, so you can add them as a garnish if you like, or leave them out. It won a Great Taste Award and is registered with The Vegan Society. Looking for the classic version? Try our Chicken Thai Panang Curry.

Why Tofu Works So Well in Panang Curry

Fried until golden, extra-firm tofu holds its shape and soaks up the rich Panang sauce, giving a chewy texture against the creamy curry. Tofu is made from soya, naturally gluten free and a good source of plant protein, which makes it a satisfying swap for meat.

Tip: press the tofu for 10–15 minutes before cubing it. The less water it holds, the crispier it fries.

Ingredients You’ll Need

• 2 tbsp coconut oil

• 35g Mae Jum Panang Curry Paste

• 2 tbsp light soy sauce (or tamari for gluten free)

• 1 tbsp palm sugar

• 400ml coconut milk (full-fat for the creamiest sauce)

• 300g extra-firm tofu, cubed

• 2 sweet peppers, roughly diced. Red peppers add natural sweetness

• 100g mangetout, for fresh crunch

• 3 makrut lime leaves, thinly sliced

• A handful of sweet Thai basil

How to Make Tofu Panang Curry

1. Fry the tofu. Heat the coconut oil in a large pan over medium heat and fry the tofu until golden on all sides. Set it aside on kitchen paper.

2. Fry the paste. In the same pan, fry the Panang curry paste for 2–3 minutes until fragrant.

3. Build the sauce. Add 100ml of the coconut milk with the soy sauce and palm sugar, and stir well.

4. Simmer. Add the remaining coconut milk and the peppers, and simmer for 5 minutes, until the oil rises to the surface.

5. Add the mangetout and tofu. Simmer for 5 minutes more, adding up to 100ml of water if the sauce is too thick.

6. Finish. Turn off the heat, stir in the makrut lime leaves and Thai basil, and serve with jasmine rice.

Frequently Asked Questions

Is Panang curry vegan?

Traditional Panang pastes often contain shrimp paste, but Mae Jum Panang Curry Paste is vegan and registered with The Vegan Society. Season with soy sauce or tamari instead of fish sauce to keep the whole dish vegan.

Is Panang curry spicy?

It’s medium (2/5) and milder than red curry, with a rich, slightly sweet sauce.

What’s the difference between Panang and red curry?

Panang is thicker, richer and slightly sweeter, with a milder heat. Red curry is thinner and spicier.

How do I get crispy tofu for curry?

Press extra-firm tofu to remove water, cut it into cubes and fry until golden before adding it to the sauce at the end.

Does Panang curry paste contain peanuts?

Mae Jum Panang Curry Paste contains no peanuts. Many Panang recipes add crushed peanuts at the end, so you can scatter some on top for crunch, or leave them out.

Tofu Thai Panang Curry with Mixed Vegetables

Course

Main

Cuisine

Thai

Season / Occasion

Entertaining / Dinner Party

Summer

Calories

238.8

A recipe by Jatuporn (Jum)vegangluten-freenut-free

Serves − 4 +

Metric Imperial

Prep

10 min

Cook

20 min

Total

30 min

Difficulty

Easy

Cooking times shown are for the base recipe — allow extra time when making larger quantities

Creamy Panang curry with crispy tofu and sweet peppers—this is the real deal, made with Mae Jum's stone-ground paste. Ready in 30 minutes, tastes like Southern Thailand.

Ingredients

• 2 tbsp coconut oil
• 35 g Panang curry paste (Mae Jum brand)
• 2 tbsp light soy sauce
• 1 tbsp palm sugar
• 400 ml coconut milk (full-fat)
• 300 g tofu colour (extra firm, cubed)
• 3 sweet peppers (roughly diced)
• 100 g mangetout courgette
• 3 kaffir lime leaves (thinly sliced)
• 1 handful of sweet Thai basil

Method

1

Heat the coconut oil in a large saucepan over medium heat — you want it properly hot before the tofu goes in, otherwise it'll absorb oil rather than fry. Once the oil shimmers and moves easily across the pan, add the cubed tofu in a single layer if you can, giving each piece space to breathe. Don't crowd the pan or you'll steam rather than fry. Let each side sit undisturbed for a couple of minutes until it develops that gorgeous golden crust — resist the urge to keep stirring. Turn the pieces gently with a spatula to brown all sides evenly. This step gives your tofu a satisfying texture that holds up beautifully in the curry. Once golden all over, lift the pieces out and set them aside on kitchen tissue to absorb any excess oil. That crispy exterior will soak up the Panang sauce later while keeping its shape.

2

In the same saucepan with the remaining oil — and all those lovely tofu flavours left behind — add Mae Jum's Panang curry paste and fry it over medium heat for 2-3 minutes. This step is crucial, really. In Thailand, we call this process 'rang kruang kaeng,' and it's what transforms the paste from raw ingredients into something magical. You'll know it's working when the paste darkens slightly and the kitchen fills with that unmistakable fragrance of lemongrass, galangal, and spices blooming in the heat. The paste should sizzle gently and become fragrant, not burn — if your heat's too high, turn it down a touch. Jum's stone-ground paste will release its oils and aromatics during this frying, creating the flavour foundation for your entire curry. Don't rush this moment.

3

Pour in 100ml of coconut milk to loosen the curry paste — this technique helps you gradually build the sauce rather than shocking the paste with too much liquid at once. Stir everything together well, working the paste into the coconut milk until it's completely smooth with no lumps. The mixture will look quite thick and intensely coloured at this stage, almost like a rich, spiced sauce on its own. Now add the soy sauce for depth and saltiness, and the palm sugar to balance it with that characteristic Thai sweetness. Palm sugar is gentler than white sugar and adds a lovely caramel note that white sugar just can't match. Stir until the sugar dissolves completely, blending all these flavours together into a concentrated, aromatic base. You're building layers here — each addition matters.

4

Add the remaining coconut milk along with the diced sweet peppers, stirring everything together, then let it all simmer gently for 5 minutes. This is where your curry really starts to come together. The coconut milk will thin out the concentrated paste you've created, turning it into that silky, pourable sauce Panang curry is known for. As it simmers, the peppers will soften slightly while still keeping a bit of bite — you don't want them mushy. Watch as the curry sauce begins to thicken and the oils from the coconut milk start to glisten on the surface. This is a good sign. If you see those little oil droplets appearing, it means your curry is properly coming together. The gentle heat allows all the flavours to meld and marry, creating that rounded, complex taste that makes Thai curry so crave-worthy.

5

After 5 minutes, add the mangetout — their crisp freshness is lovely against the rich curry. If your sauce looks too thick at this point, add up to 100ml of water to thin it out. Every coconut milk is slightly different, and some reduce more than others, so trust your eyes here. You're looking for a sauce that's creamy and pourable, not stodgy. Now stir in that beautiful fried tofu you set aside earlier. The pieces will start absorbing the curry sauce immediately, soaking up all those Panang flavours while still maintaining their golden exterior. Let everything simmer together for an additional 5 minutes, giving the mangetout just enough time to turn bright green and tender-crisp, and allowing the tofu to become completely infused with the sauce. This final simmer brings everything into harmony.

6

Turn off the heat — this is important because you want to add the kaffir lime leaves and sweet Thai basil now, off the heat, so they stay vibrant and fresh rather than cooking down and losing their magic. Tear the kaffir lime leaves if you like, or add them whole for people to eat around. They'll release that incredible citrusy, floral aroma that's so distinctively Thai. Then stir in the sweet Thai basil, letting the residual heat just wilt it slightly. In Southern Thailand, we love this moment when fresh herbs meet hot curry — it brings everything to life. The basil adds a sweet, slightly anise-like freshness that cuts through the richness of the coconut, while the lime leaves provide that bright, aromatic top note. These fresh herbs are your final flourish, the aromatic finish that makes the curry sing.

7

Serve the curry hot with freshly made Thai Jasmine rice — the real stuff, with that distinctive floral aroma and slightly sticky texture when cooked properly. Ladle generous portions of curry over the rice, making sure everyone gets plenty of tofu, vegetables, and that glorious sauce. The rice will soak up the delicious curry sauce like a dream, making each bite a flavourful and satisfying experience. This is how we eat curry in Thailand — rice and curry together, the rice acting as the perfect backdrop to showcase Jum's Panang paste and all the work you've put in. Some people like to serve extra Thai basil on the side, or perhaps some sliced red chillies for those who want extra heat. However you serve it, enjoy it while it's hot and fragrant, maybe with someone you love, the Thai way.

Nutrition per serving

238.8kcal

Calories

16.9g

Fat

13.8g

Carbs

8.9g

Protein

2.6g

Fibre

358.8mg

Sodium

Used in this recipe

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