Easy peasy panang curry

Main Dish
4 servings
15 min
30 min
Very Easy


Number of serving: 4
Mixed Vegetables - 1.5 cups

Coconut Milk - 13.5 oz (usually one can)

Firm Tofu - 14 oz (you can lessen or increase based on how many veggies you are adding, to your liking)

Peanur Butter - 1/2 cup (smooth texture is preferred)

Shallots/Onions - 1 cup

Ginger - 2 tablespoons, grated or thinly slices

Garlic - about 6 cloves, minced or finely chopped

Red Chili Paste - 3 tablespoons(or per your liking)

-Brown Sugar - 1/2 cup

Turmeric Powder - 2 teaspoons

Cumin Powder - 2 teaspoons

Kaffir Lime Leaves or freshly squeezed Lime Juice - 3 tablespoons(in case of juice) and few leaves (if you are using leaves)

Salt - as per taste

Olive Oil - 2 tablespoons


  • Take a deep and thick bottomed pan, add oil and heat it.
  • Add Shallots/Onions, Garlic, Ginger and cook till onions/shallots are tender.
  • Add peanut butter, turmeric, cumin powder, red chili paste and cook for about a minutre. or so (make sure peanut butter doesn't stick to the bottom).
  • Add the rest of the ingredients at this point, mix well till everything is smooth.
  • Cover and cook in low heat (simmer) till all veggies are cooked .
  • Adjust any spices and let it simmer for few m ore minutes and it is all ready .


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