Panang Vegetable Curry Recipe : Yummilicious Thai Curry!

Want to navigate to Thai Food? Take over the flavors from classic Thai dish and give it the vegetarian transformation. The Thai Panang Vegetable Curry Recipe is the veg version of the authentic dish but it retains the traditional taste. Ingredients and condiments used in the preparation of the curry makes it spicy and tasty. Thai Cuisine offers liberal ways to modify its delicacies giving a customized homemade touch.

Panang Vegetable Curry

  • Author:
  • Category: Curry
  • Cuisine: Thai

Description: Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

Thai Panang Vegetable Curry Recipe

Panang Vegetable Curry Recipe Ingredients:

  • Rice – Thai Jasmine / Brown – 1 large bowl
  • Onions – Shallot – 2 cups (large size, finely chopped)
  • Green Bell Peppers – 1 cup (thin sliced)
  • Red Bell Peppers – 2 pieces (cubical shaped)
  • Yellow Bell Peppers  – 1 cup (thin sliced)
  • Red Chilies – 2 pieces
  • Green Chilies– ½ cup (chopped)
  • Tofu (Bean Curd) – 1 packet
  • Butternut Squash / Butternut Pumpkin – 1 piece (chop into chunks)
  • Panang Curry Paste – 2 tbsp
  • Broccoli – ¼ cup
  • Baby Corn – 1 cup
  • Carrots – 2 cups
  • Peas – ¼ cup
  • Beans – ½ cup
  • Cauliflowers – 1 small cauliflower (roughly chopped)
  • Coriander Leaves – ½ cup each
  • Ginger – 2 tbsp. (peeled)
  • Garlic – 4 cloves
  • Tamarind  – ¼ cup
  • Coconut Milk – 2 ¼ cup
  • Lime Juice – 1 tbsp
  • Vegetable Broth – ½ cup
  • Red Chili Powder – ½ tsp
  • Cumin Powder– 1 tsp
  • Wine Vinegar/ Spicy Soy Sausage/ – 2 tbsp.
  • Vegetable Oil – 2 tbsp
  • Peanuts – ¼ cup (chopped and toasted)
  • Butter – 1 tbsp.
  • Sugar – ½ tsp
  • Black Pepper – ¼ tsp.
  • Salt  – as per taste

Note:  Substitute to wine can be: Juice of Apple/Carrot or Vegetable Stock. Mix the 2 tbsp (¼ cup) tamarind with 2 tbsp water to form paste. You can use Curry Leaves, Cilantro Leaves, Parsley Leaves, Lime Leaves, or Basil Leaves Leaves also.

Panang Vegetable Curry Recipe Steps:


  1. The Panang Curry Paste: In a blender, mix garlic and ginger with some lemon grass and chili powder. Start the food processor till the paste becomes thick.
  2. Rice: In a large pot of cold water add butter and salt. Heat the water over a high flame till it forms bubbles. Add rice, turn down the flame and simmer till it’s cooked.

Note: It is fine if you do not want to make paste from scratch. The Panang Curry Paste is available in grocery stores.


  1. In a large saucepan, heat oil over a medium flame. Add onions, ginger and garlic, stir till Onions becomes soft and change to golden brown. Mix the Panang curry paste and half of coconut milk. Transfer vegetable stock, chilies and lime leaves. Let the mixture blend well.
  2. In a pot, boil the butternut squash till its boiling point is reached. Keep the pot over the medium flame. Add to this vegetables like cauliflower, carrots, bell peppers and tofu. Cook for 15 minutes till the veggies becomes soft and tender.
  3. Now sprinkle tamarind, basil leaves, soy sauce and add tofu. Let it simmer until they heated thoroughly. Mix the rice. Season with salt and pepper. Lastly squeeze some lime juice over it.

Additional Information:

  • Calories: 590 calories
  • Total Time: PT25M
  • Serves: 4
  • Date Published:

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  1. The Panang Vegetable Curry Recipe requires less than 30 minutes to cook.
  2. The ginger used in this recipe has various qualities like good for digestion, cures nausea and cold which makes the dish healthy.
  3. To clean the pan, make use of parchment.


Serve the curry with a bowl of rice and garnish it with

  1. Salad and Sauces/ Dips
  2. Peanuts