
Vegan Panang curry is my go-to when I want something bold and comforting but still nourishing. The rich coconut-peanut sauce hugs every piece of sweet potato and veggie, making each bite taste creamy and bright at the same time. It feels like takeout from your favorite Thai spot, only you control everything that goes in.
I remember making this for my best friend after a long hike and we demolished the pot together before we even sat down. It has since become a tradition for us every time we need cozy food that warms more than just our stomachs.
Ingredients
- Coconut oil: helps sauté everything with a naturally fragrant smoothness and keeps the recipe vegan
- Onion: finely chopped forms the savory foundation—look for a firm onion with no soft spots
- Garlic cloves: fresh and finely chopped for vibrant depth
- Fresh ginger: also chopped for its bright peppery flavor
- Red bell pepper and green bell pepper: both diced add sweetness and crunch choose peppers that feel glossy and heavy
- Zucchini: diced for tender bites and extra veggies pick one that feels firm with shiny skin
- Tomato paste: gives body to the sauce pick a paste with just tomatoes on the ingredients list
- Panang curry paste: the real flavor engine choose a vegan variety without fish sauce
- Natural smooth peanut butter: thickens and enriches the curry go for unsweetened varieties for best results
- Coconut milk: full fat for best creaminess shake the can before opening
- Sweet potatoes: peeled and diced offer natural sweetness and heartiness look for orange flesh for sweeter flavor
- Water: thins out the sauce so it simmers just right
- Baby spinach: for color and freshness
- Fresh cilantro: for finishing each bowl with a hit of herbal zest
- Salt and freshly ground black pepper: help you tweak everything to taste
Step-by-Step Instructions
- Warm the Oil:
- Heat the coconut oil in a large deep pan over medium heat Wait until it shimmers and melts so your onion will soften properly
- Soften the Onion:
- Add the finely chopped onion Stir for two to three full minutes until the onion turns translucent This slow start gives you bigger flavor at the end
- Add Aromatics:
- Drop in the garlic and ginger Cook for another minute stirring often They should smell irresistible but not brown
- Build the Veggie Base:
- Toss in the diced bell peppers and zucchini Continue cooking for two to three minutes Stir so everything gets glossy This helps each vegetable keep its shape later
- Mix the Flavor Bomb:
- Spoon in the tomato paste panang curry paste and peanut butter Pour in the coconut milk and sprinkle in the sweet potatoes plus half cup of water Stir all of it together until the peanut butter melts and the sauce looks smooth
- Simmer to Perfection:
- Bring everything to a gentle boil then drop the heat to a simmer Place a lid on and cook for fifteen minutes so the sweet potatoes soften and the sauce thickens
- Add Greens:
- Uncover and toss in the baby spinach Replace the lid and steam for one or two minutes just until the spinach wilts but stays bright green
- Finish and Serve:
- Sprinkle in the cilantro Season everything with more salt or pepper Serve over hot rice quinoa or warm naan for extra comfort

This curry is all about the peanut butter It makes the sauce unbelievably lush My younger cousin once declared it restaurant-worthy after just one spoonful and it is still her birthday dinner request year after year
Storage Tips
Leftover curry will keep well in the fridge for three to four days Store it in an airtight container If the sauce thickens just thin it with a splash of water or coconut milk before reheating Reheat gently on the stovetop or microwave
Ingredient Substitutions
No sweet potatoes Use regular potatoes carrots or even butternut squash Run out of zucchini Try eggplant or mushrooms If you have almond butter that can stand in for peanut butter for a different spin Just make sure your curry paste is vegan if you are cooking 100 vegan
Serving Suggestions
This curry is amazing ladled generously over jasmine rice for that classic Thai feel It is also delicious with fluffy quinoa or soaked up with soft naan For protein you can add cubed tofu Simmer it right in the sauce If you want some crunch try a scatter of roasted peanuts on top
Cultural Context
Panang curry is a beloved Thai dish named after the island of Penang It is famous for its richer nuttier sauce than other red curries Traditionally it might be made with meat or fish sauce but more plant-based varieties are taking center stage in modern kitchens This vegan twist keeps all the depth and complexity of the original
Recipe Questions & Answers
- → What vegetables pair best with Panang curry?
Bell peppers, zucchini, and sweet potatoes work well thanks to their texture and flavor. Feel free to add mushrooms, carrots, or snap peas for extra variety.
- → Can I make this dish spicier?
Absolutely! Adjust the amount of Panang curry paste to suit your heat preference, or add a sliced chili during cooking for more kick.
- → What’s a good substitute for peanut butter?
If you have allergies or prefer a different flavor, try almond butter or sunflower seed butter for a similar creamy effect.
- → How do I serve Panang curry?
This curry is delicious over jasmine rice, quinoa, or even naan bread. Garnish with chopped cilantro and lime wedges for extra freshness.
- → How can I store leftovers?
Cool completely and store in an airtight container in the fridge for up to three days. Reheat gently on the stovetop, adding a splash of water as needed.