Vegan Panang Curry

I don’t know what got me on this curry craze but every time I sit down to a Thai curry dish I finish the plate feeling healthy and so satisfied. The Panang was no different. Although it wasn’t Thai spicy but it had a lovely sweet and spicy profile that complimented each other well bringing all the other flavours together. If you’re looking for a hardy Thai curry that isn’t too spicy, the Panang is for you

Vegan Panang Curry

Prep Time15 mins
Cook Time20 mins
Course: Main Course
Cuisine: Thai
Keyword: asian curry, panang curry, thai curry
Author: Omie Hady


  • 1 pc white onion, diced (2 cups, approx. 300g)
  • 5 pc cloves garlic, minced
  • 1 pc inch Thai ginger
  • 2 cups cups chopped carrots (approx. 300 g)
  • 1 pc small zucchini, sliced (approx. 1heaping cup)
  • 1 pc red pepper, thinly sliced
  • 1 cup chopped broccoli
  • ½ cup sliced cabbage
  • 1 a handful of green beans
  • 1 pc sweet potato
  • 1 tbsp curry powder
  • ½ tsp cumin
  • 1 tsp turmeric
  • 2 tsp pink salt add more or less to your taste
  • ½ cup tomato paste (60 g)
  • 1 cup water
  • 1 can thick coconut milk
  • 1 tbsp pure maple syrup (substitute coconut sugar or natural sugar)
  • cup natural peanut butter (100g)
  • 1 cup chopped cilantro
  • Add basil and  seaweed flakes for garnish (optional)


  • Add the diced onion, garlic, carrot and ginger to a skillet and cook over medium heat in coconut oil and water until they’re starting to soften, 5-10 minutes. 
  • Add the zucchini, red pepper sweet potato, and stir to combine, adding a bit more water as needed.
  • Add the tomato paste, curry powder, turmeric, cumin, salt and cook for a few more minutes, stirring to combine.
  • Add the water and coconut milk and simmer lightly until the carrots are tender and it’s thick and creamy about 20 minutes. Stir occasionally as it cooks.
  • Stir in the maple syrup, peanut butter, cilantro and cook for a few more minutes until the peanut butter is combined
  • Serve over basmati, brown rice or quinoa.