Sep 12, 2019, Updated Dec 01, 2019 This one pot dish makes a comforting meal and pairs well with quinoa or rice. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. I have been making a lot of Thai curries lately! In fact I have been making a lot of Thai food generally these days. It’s definitely one of my favorite cuisines. And Instant Pot makes it so much easier to make easy and good Thai food at home. One of my very favorite these days is this Vegan Panang Curry! You guys, it’s so good! I have packed this curry with so many vegetables and of course it’s super flavorful with the curry paste, peanut butter and Thai basil!
This Vegan Thai Panang Curry
✓ is all made in one-pot ✓ packed with so much flavor! ✓ makes a hearty and comforting meal ✓ great way to include more veggies in your diet The ingredients list for this panang curry or any other Thai curry, is usually pretty long. But don’t let that intimidate you. The process is pretty simple and straight forward. You sauté the onion, garlic, then add the curry paste, coconut milk, veggies and pressure cook. Simple right? However since different veggies have different pressure cooking times, I don’t add them all together at one go. So here’s what I do- – First, I add the potatoes, tofu and carrots along with everything else and pressure cook. Remember to press the tofu for 15 to 20 minutes and then cut into cubes and use in the recipe. This way the tofu absorbs more flavor. Also I use baby potatoes and cut them into half. All pieces of potatoes were 1 to 1.5 inch big, don’t cut them small else they will be too mushy. – Once these veggies are pressure cooked, I then open the pot and add the broccoli and red peppers and mix and cover the pot with a glass lid. I let that simmer for 4 to 5 minutes. This way the broccoli and the peppers are slightly softened yet retain their texture. Remember to chop the broccoli into small florets so that it can soften easily.
Panang Curry Paste & Coconut Milk Recommendation As always, I highly recommend the following brands for Thai Curries- Maesri Thai Panang Curry Paste Chaokoh Coconut Milk These two quality products really make a different to the final taste. You can find these at Asian grocery stores or on amazon. Other than the curry paste, this vegan panang curry also gets its flavor from peanut butter. I only add 2 tablespoons which gives it a slight peanut-y taste. If you want more peanut flavor, you can definitely add more. I finish off this curry with Thai basil and some lime zest and lemon juice. Kaffir lime leaves would actually work best here but since I didn’t have them on hand, I added the zest and juice. If you can find the lime leaves, add 3-4 of them.
Can I Make This Panang Curry on Stove-top?
Definitely! Please find the stove-top instructions in the recipe card below.
Method
*Press the tofu with heavy object for 15-20 minutes to get rid of excess moisture and then cut into cubes. Set aside. 1- Whisk the panang curry paste and peanut butter in a bowl and set aside. 2- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. 3- Saute for 3 minutes until the onions are softened. 4- Then add the sliced green chili and the curry and peanut butter paste mix into the pot. Whisk to combine and cook for 30 seconds.
5- Add 1/2 cup vegetable broth or water and deglaze the pot. There shouldn’t be any browned bits stuck at the bottom, do not skip this step. 6- Add the can of coconut milk and remaining 1/2 cup water/broth. 7- Add the turmeric, tamari, brown sugar, salt and mix. 8- Add tofu, potatoes, carrot and stir. Close the pot with its lid.
9- Press the manual or pressure cook button and cook on high pressure for 3 minutes. Quick release the pressure. 10- Open the pot and then press the saute button. Add in the red pepper, broccoli and thai basil. Stir and cover the pot with a glass lid and let it simmer for 4 to 5 minutes. This way broccoli and peppers get soft and yet retain their texture. 11 & 12- Add lime zest and lime juice. If you have kaffir lime leaves, use those in place. I added 1/4 cup more broth or water at this point to thin out the curry a little.
Garnish with more Thai basil, crushed peanuts and serve Vegan Thai Panang Curry over rice, quinoa!
More Vegan Thai Recipes
Thai Basil Tofu Stir-Fry Vegan Thai Green Curry Vegan Tom Kha Gai Instant Pot Thai Butternut Squash Soup If you’ve tried this Instant Pot Vegan Panang Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
title: “Instant Pot Vegan Panang Curry " ShowToc: true date: “2024-10-03” author: “Ruth Harris”
Sep 12, 2019, Updated Dec 01, 2019 This one pot dish makes a comforting meal and pairs well with quinoa or rice. If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. I have been making a lot of Thai curries lately! In fact I have been making a lot of Thai food generally these days. It’s definitely one of my favorite cuisines. And Instant Pot makes it so much easier to make easy and good Thai food at home. One of my very favorite these days is this Vegan Panang Curry! You guys, it’s so good! I have packed this curry with so many vegetables and of course it’s super flavorful with the curry paste, peanut butter and Thai basil!
This Vegan Thai Panang Curry
✓ is all made in one-pot ✓ packed with so much flavor! ✓ makes a hearty and comforting meal ✓ great way to include more veggies in your diet The ingredients list for this panang curry or any other Thai curry, is usually pretty long. But don’t let that intimidate you. The process is pretty simple and straight forward. You sauté the onion, garlic, then add the curry paste, coconut milk, veggies and pressure cook. Simple right? However since different veggies have different pressure cooking times, I don’t add them all together at one go. So here’s what I do- – First, I add the potatoes, tofu and carrots along with everything else and pressure cook. Remember to press the tofu for 15 to 20 minutes and then cut into cubes and use in the recipe. This way the tofu absorbs more flavor. Also I use baby potatoes and cut them into half. All pieces of potatoes were 1 to 1.5 inch big, don’t cut them small else they will be too mushy. – Once these veggies are pressure cooked, I then open the pot and add the broccoli and red peppers and mix and cover the pot with a glass lid. I let that simmer for 4 to 5 minutes. This way the broccoli and the peppers are slightly softened yet retain their texture. Remember to chop the broccoli into small florets so that it can soften easily.
Panang Curry Paste & Coconut Milk Recommendation As always, I highly recommend the following brands for Thai Curries- Maesri Thai Panang Curry Paste Chaokoh Coconut Milk These two quality products really make a different to the final taste. You can find these at Asian grocery stores or on amazon. Other than the curry paste, this vegan panang curry also gets its flavor from peanut butter. I only add 2 tablespoons which gives it a slight peanut-y taste. If you want more peanut flavor, you can definitely add more. I finish off this curry with Thai basil and some lime zest and lemon juice. Kaffir lime leaves would actually work best here but since I didn’t have them on hand, I added the zest and juice. If you can find the lime leaves, add 3-4 of them.
Can I Make This Panang Curry on Stove-top?
Definitely! Please find the stove-top instructions in the recipe card below.
Method
*Press the tofu with heavy object for 15-20 minutes to get rid of excess moisture and then cut into cubes. Set aside. 1- Whisk the panang curry paste and peanut butter in a bowl and set aside. 2- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. 3- Saute for 3 minutes until the onions are softened. 4- Then add the sliced green chili and the curry and peanut butter paste mix into the pot. Whisk to combine and cook for 30 seconds.
5- Add 1/2 cup vegetable broth or water and deglaze the pot. There shouldn’t be any browned bits stuck at the bottom, do not skip this step. 6- Add the can of coconut milk and remaining 1/2 cup water/broth. 7- Add the turmeric, tamari, brown sugar, salt and mix. 8- Add tofu, potatoes, carrot and stir. Close the pot with its lid.
9- Press the manual or pressure cook button and cook on high pressure for 3 minutes. Quick release the pressure. 10- Open the pot and then press the saute button. Add in the red pepper, broccoli and thai basil. Stir and cover the pot with a glass lid and let it simmer for 4 to 5 minutes. This way broccoli and peppers get soft and yet retain their texture. 11 & 12- Add lime zest and lime juice. If you have kaffir lime leaves, use those in place. I added 1/4 cup more broth or water at this point to thin out the curry a little.
Garnish with more Thai basil, crushed peanuts and serve Vegan Thai Panang Curry over rice, quinoa!
More Vegan Thai Recipes
Thai Basil Tofu Stir-Fry Vegan Thai Green Curry Vegan Tom Kha Gai Instant Pot Thai Butternut Squash Soup If you’ve tried this Instant Pot Vegan Panang Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
