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Vegan Panang Curry on a white plate, butter beans, peppers and carrots are all visible
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Vegan Panang Curry

Panang curry is a salty, sweet and nutty dish 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.
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 411kcal
Author Jess & Dan

Ingredients

For the panang paste:

  • 3 shallots
  • ¼ tsp salt
  • 8 dried red chillies – soaked*
  • 1 whole lemongrass – or 1 tbsp from a jar
  • 1 tbsp galangal – fresh or from jar
  • 1 tsp kaffir lime leaves
  • 1 tsp coriander stalks
  • ¼ tsp peppercorns
  • 6 cloves garlic
  • 1 tsp fermented soybean paste – or white miso paste

For the curry:

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

Instructions

For the panang paste:

  • Put all of the ingredients in a pestle and mortar or cup blender. If using a blender, add 2 tablespoons of water to help it blend easier.
    3 shallots, ¼ tsp salt, 8 dried red chillies, 1 whole lemongrass, 1 tbsp galangal, 1 tsp kaffir lime leaves, 1 tsp coriander stalks, ¼ tsp peppercorns, 6 cloves garlic, 1 tsp fermented soybean paste
  • Blend or bash until smooth.

For the curry:

  • 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.
    All of the curry paste, Splash of oil
  • Pour in around 2 tbsp of the coconut milk and stir.
    300 ml coconut milk
  • Add in the carrots and cook for around 2 minutes.
    200 g carrots
  • Pour in the rest of the coconut milk and mix well.
    300 ml coconut milk
  • Pop the soy sauce, sugar and peanuts in and then stir. 
    1 tbsp sugar, 1 tbsp soy sauce, 4 tbsp peanuts
  • Put the butter beans in, bring to a boil, then simmer for 8-10 minutes.
    500 g butter beans
  • Finally, add the peppers, green beans and kaffir lime leaves (if using) into the wok.
    1 red pepper, 1 yellow pepper, 3 kaffir lime leaves, 100 g green beans
  • Mix well, and then simmer for a further 3-5 minutes. Serve with Jasmine rice and enjoy!

Notes

  • Use fewer chillies for a less spicy finished dish.
  • For the paste, galangal and lemongrass can be bought in jars if you can't find them fresh.
  • If you don't have galangal use an equal amount of ginger and additionally, a tablespoon of lemon juice.

Nutrition

Calories: 411kcal | Carbohydrates: 51g | Protein: 17g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 499mg | Potassium: 1173mg | Fiber: 14g | Sugar: 13g | Vitamin A: 9787IU | Vitamin C: 102mg | Calcium: 82mg | Iron: 5mg