Vegan Panang Curry loaded with full of flavors and veggies. This is healthy and comforting meal and made with the instant pot and also gluten-free.
It is definitely one of my favourite cuisines and instant pot makes it much simpler to make simple and great Thai food in the home. I’ve packaged this curry with all these veggies and of course it is super yummy with all the curry paste, peanut butter and Thai basil!
Why this Vegan Panang Curry so good?
I really like this cuisine for several reasons that I think are worth enjoying.
- great way to include more veggies in your diet
- easy to make in the instant pot
- full of flavour
- so healthy and comforting meal
Recipe Notes:
- I’ve added 3 tbsp of panang curry paste , which left the curry somewhat hot. If you would like to tone down it, use just 2 tbsp of the curry paste.
- If you’re able to discover kaffir lime leaves, then use 4-5 of them in place of the lime zest and lime juice. The leaves provides much more taste.
- Should you want more peanut taste on your curry, then you may add extra 1-2 tbsp of peanut butter.
Please, if you recreate this Instant Pot Vegan Panang Curry Recipe, don’t forget to give me STAR RATE (★★★★★) or comment below. Thanks!
Try these other Delicious Vegan Recipes options:
- Instant Pot Ramen
- Black Bean Tofu Scramble Vegan Enchiladas
- Southern Fried Cabbage with Bacon
- General Tso’s Chickpeas and Veggies Recipe
- Teriyaki Cauliflower Power Bowls
Instant Pot Vegan Panang Curry
Vegan Panang Curry loaded with full of flavors and veggies. This is healthy and comforting meal and made with the Instant Pot and also gluten-free.
Servings: 4
Calories: 428kcal
Ingredients
- ¼ tsp turmeric-powder
- ⅓ cup thai-basil
- 1 medium red-onion chopped
- 1 inch ginger chopped
- 5-6 large garlic cloves chopped
- 1 green-chili sliced
- 3 tbsp panang-curry-paste or more to taste (I use maesri brand)
- 2 tbsp creamy-peanut-butter or more to taste
- 1 medium red-bell-pepper sliced
- 14 oz can coconut-milk
- 3-4 baby-potatoes cut in half around 1-1.5 inch pieces each
- 1 cup water or vegetable-broth + ¼ cup to be added later on (Optional, depending on consistency you prefer)
- 2 tsp tamari or use soy-sauce
- 4 oz extra firm tofu cut into cubes
- 1 large carrot cut into rounds
- ½ cup broccoli-florets small florets
- ½ lime juice of
- ¼ + ⅛ tsp salt or more to taste
- 2 tsp brown-sugar
- 1½ tbsp oil
- crushed peanuts to serve
- 1 lime zest of
Instructions
- Whisk the panang-curry-paste & peanut butter in a bowl and then put aside. Additionally press the tofu with hefty object for 15-20minutes to eliminate extra moisture then cut into cubes. Put aside.
- Press the saute button onto the instant pot. When it shows hot, add the oil then add the garlic, chopped onion and ginger. Saute for 3minutes, or till the onions are softened.
- Add ½ cup vegetable-broth or water & deglaze the pot. There should not be any browned bits stuck in the base (don't bypass this step).
- Add the can of coconut-milk & remaining ½ cup water or broth. Subsequently the tamari, brown sugar, turmeric, salt and blend.
- Add tofu, carrot, potatoes and stir. Close to the pot with its lid. Then press the manual or pressure cook button & cook on high-pressure for 3minutes. Quick release the pressure.
- Open the pot & press the saute-button. Add the broccoli, red pepper and thai basil. Stir and cover the pot with a glass-lid and let it simmer for 4-5minutes.
- Add lime-zest & lime-juice. When you've got kaffir lime leaves, you can use it. Additionally, I added ¼ cup broth or water at this stage to thin the curry out a bit.
- Serve with rice, quinoa and garnish with more thai basil, crushed peanuts.
For the Stove Top Instructions
- Heat a heavy-bottom-pan on medium-heat. Once hot, add the oil and add the onion, garlic, ginger. Saute for 3minutes or till onion is softened.
- Then add the panang curry paste, peanut butter and green chili. Saute for a few minute.
- Add 1 cup broth or water & can of coconut milk then stir. You might even use 2 cans of coconut milk to allow it to creamier and bypass the broth if you would like. Add the tamari, brown sugar, turmeric, salt and blend.
- Stir in the tofu, carrots and potatoes. Cover the pot with a lid & let it simmer for 12-15minutes, or till potatoes are cooked through.
- Add the bell peppers, broccoli and Thai basil and cook for 5minutes. Then add lime zest and lime juice. Garnish with more Thai Basil, crushed peanuts and Serve.
Notes
I’ve added 3 tbsp of panang curry paste , which left the curry somewhat hot. If you would like to tone down it, use just 2 tbsp of the curry paste.
If you’re able to discover kaffir lime leaves, then use 4-5 of them in place of the lime zest and lime juice. The leaves provides much more taste.
Should you want more peanut taste on your curry, then you may add extra 1-2 tbsp of peanut butter.