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A landscape image of Panang Curry serve on a white plate, taking up half of th espace on teh plate. Jasmine rice is visible on the rest of the plate

Vegan Panang Curry

  • Author: Dan Saunders
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegan


Panang curry is a salty, sweet and nutty curry from Thailand. Our vegan panang curry sticks very closely to traditional recipes, only switching ingredients where necessary! The result is a delicious, rich and thick curry that will leave you wanting seconds.



For the panang paste:

For the curry:

  • All the curry paste (if you're using a shop-bought paste check the instructions)
  • 300ml coconut milk
  • 200g carrots – chopped into chunks
  • 1 tbsp sugar
  • 1 tbsp soy sauce
  • 1 red pepper – chopped into chunks
  • 1 yellow pepper – chopped into chunks
  • 100g green beans
  • 2 x 400g tins of butter beans
  • 4 tbsp peanuts – ground/crushed
  • 3 chopped kaffir lime leaves (optional)
  • Splash of oil (optional)


For the panang paste:

  1. Put all of the ingredients in a pestle and mortar or cup blender.
  2. Blend or bash until smooth.

For the curry:

  1. Put the full amount of the curry paste into the wok over a medium heat. There's no need for oil if you have a non-stick wok, however, you can use a splash if needed.
  2. Pour in around 2 tbsp of the coconut milk and stir.
  3. Add in the carrots and cook for around 2 minutes.
  4. Pour in the rest of the coconut milk and mix well.
  5. Pop the soy sauce, sugar and peanuts in and then stir. 
  6. Put the butter beans in, bring to the boil, then simmer for 8-10 minutes.
  7. Finally, add the peppers, green beans and kaffir lime leaves (if using) into the wok. Mix well, and then simmer for a further 3-5 minutes. Serve with Jasmine rice and enjoy!


Use fewer chillies for a less spicy finished dish.

  • Category: Dinner
  • Method: Wok
  • Cuisine: Thai

Keywords: vegan panang curry, vegetable panang curry, vegan panang curry paste

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