2 tablespoons vegetable oil
2 generous tablespoons Panang Curry Paste
250ml (9fl oz) coconut milk
1 tablespoon palm sugar
2 tablespoons light soy sauce
200g (7oz) firm tofu, cut into chunks
6–7 sweet basil leaves, plus extra to garnish
3 kaffir lime leaves, chopped
1 red bird’s eye chilli, finely sliced
Steamed jasmine rice, to serve
This vegan Tofu Panang Curry is a plant-based version of one of the most popular curries in Thailand.
You’re guaranteed to find Panang curry at khao gaeng (rice and curry) shops on every corner. This recipe is quick and simple – just as this kind of food is meant to be!
Cooking time: 10 minutes
Servings: Makes 4
Did you enjoy this dish? Explore more vegan curry recipes.
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