Our Vegan Thai Panang Curry With Vegetables Recipe (Instant Pot Edition)

Thai Panang Curry with Vegetables Instant Pot recipe

Looking for a comforting, creamy curry, you can make quickly with your Instant Pot?

Thai Panang curry is a flavorful dish with a rich coconut base, mildly spiced with a nutty hint of peanut butter.

In this post, we’ll guide you through creating a delicious, plant-based version using vegetables and tofu, all in under 30 minutes.

Perfect for those weeknights when you want something satisfying without too much effort!

Ingredients for Our Thai Panang Curry (Serves 4)

  • 2 tablespoons coconut oil (or another cooking oil)
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 2–3 tablespoons Thai Panang curry paste (Ensure it’s vegan-friendly—check the label for any meat, fish, or dairy ingredients)
  • 1 can (14 oz) full-fat coconut milk (or low-fat if preferred)
  • ½ cup water
  • 1 red bell pepper, sliced
  • 1 cup broccoli florets
  • 1 cup mushrooms, sliced
  • 1 block (8 oz) firm tofu, cubed (optional for added protein)
  • 2 tablespoons peanut butter (smooth or crunchy)
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon lime juice
  • 1 tablespoon brown sugar or palm sugar
  • 1/4 cup fresh Thai basil leaves (or regular basil)
  • Cilantro leaves (for garnish)
  • Salt, to taste

How To Make Thai Panang Curry in an Instant Pot

Step 1: Sauté the Base

Set your Instant Pot to the Sauté function and add 2 tablespoons of coconut oil. Once the oil is hot, add the minced onions and garlic. Cook for around 2 minutes until soft and fragrant.

Step 2: Add the Curry Paste

Mix in 2–3 tablespoons of Thai Panang curry paste with the onions and garlic, sautéing for about a minute to bring out the flavors.

Step 3: Add Coconut Milk and Water

Pour in 1 can of coconut milk along with ½ cup of water. Stir everything together, close the lid, and set the Instant Pot to “Manual/Pressure Cook (Low Pressure).” Cook for 1 minute (or use zero minutes if your Instant Pot doesn’t have a low-pressure setting). Once it beeps, let the pressure release naturally for 5 minutes.

Step 4: Add the Vegetables

Now add your quick-cooking vegetables, such as the bell peppers, broccoli, and mushrooms, along with cubed tofu (if using). Stir in salt and sugar to taste. Let the curry simmer uncovered for 3–4 minutes until the vegetables are tender but still slightly crunchy.

Step 5: Final Touches

Once the vegetables are cooked, stir in 2 tablespoons of peanut butter, 1 tablespoon of lime juice, soy sauce, and fresh basil leaves. Let the curry thicken slightly as it cools. Taste and adjust the seasoning as needed.

Step 6: Serve

Serve the curry with steamed jasmine rice or a lower-carb option like cauliflower rice. Garnish with fresh cilantro and lime wedges if desired.

Vegan Thai Panang Curry With Vegetables Recipe

Our Top Tips for the Best Thai Panang Curry

  • Timing the Vegetables: Add quick-cooking vegetables like bell peppers, broccoli, and mushrooms near the end to keep them from becoming too soft. Slow-cooking veggies like pumpkin or eggplant should be pre-cooked separately before adding them.
  • Coconut Milk Choice: Full-fat coconut milk results in a creamier curry, but low-fat coconut milk can work for a lighter version. Be sure to stir well to prevent the milk from curdling.
  • Customizing Protein: For a protein boost, tofu, tempeh, or chickpeas make great plant-based additions. You can also omit them for a lighter meal.

Final Thoughts

Thai Panang curry is a rich, creamy, and mildly spiced dish that can easily be made in your Instant Pot.

It’s a flexible recipe—perfect for a quick weeknight dinner and easy to customize with your favorite vegetables and proteins.

Enjoy this comforting meal in no time, and feel free to get creative with the ingredients!

Frequently Asked Questions

What Is The Difference Between Panang Curry And Thai Curry?

The key difference between Panang curry and Thai curry is that the former is much milder than the latter. It contains little to no red chilies, whereas Thai red curry is notoriously spicy.
It can be hard to differentiate between the two by sight, because both exhibit the same yellow-red color. However, Panang curry is much milder, sweeter, and slightly nuttier than Thai red curry.

What Is The Difference Between Massaman And Panang Curry?

Panang curry is more similar to Massaman curry than Thai red curry, because both curries are famously mild. The key difference is that Massaman curry is packed with Indian spices, such as cardamom and cinnamon, resulting in a more fragrant curry.
Panang curry, on the other hand, is filled with spices specific to Thailand, Laos, and Malaysia. It’s nuttier than Massaman curry, and somewhat more savory. Interestingly, Panang curry is slightly more spicy than Massaman curry, because the curry paste contains more red chilies than its Indian counterpart.

What Protein Goes With Panang Curry?

Panang curry can be filled with whatever protein you prefer, whether you are vegan, vegetarian, or a meat eater. Some of the most popular forms of protein found in Panang curries include beef, chicken, pork, tofu, edamame, tempeh, and chickpeas.
In most cases, Panang curry is a vegetarian or vegan-friendly dish, as the meat doesn’t offer much flavor to the curry. The inclusion of a range of vegetables, however, packs far more flavor and texture than meat, which is why it’s often the preferred choice.

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