Instant Pot Vegan Panang Curry
Sep 12, 2019, Updated Dec 01, 2019
Vegan Panang Curry loaded with flavors and vegetables! This hearty meal is all made in the Instant Pot and is also gluten-free.
This post may contain affiliate links. Please read our disclosure policy.
Vegan Panang Curry loaded with flavors and vegetables!
This one pot dish makes a comforting meal and pairs well with quinoa or rice.
If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!
Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here.
I have been making a lot of Thai curries lately! In fact I have been making a lot of Thai food generally these days.
It’s definitely one of my favorite cuisines. And Instant Pot makes it so much easier to make easy and good Thai food at home.
One of my very favorite these days is this Vegan Panang Curry! You guys, it’s so good!
I have packed this curry with so many vegetables and of course it’s super flavorful with the curry paste, peanut butter and Thai basil!
This Vegan Thai Panang Curry
✓ is all made in one-pot
✓ packed with so much flavor!
✓ makes a hearty and comforting meal
✓ great way to include more veggies in your diet
The ingredients list for this panang curry or any other Thai curry, is usually pretty long.
But don’t let that intimidate you. The process is pretty simple and straight forward.
You sauté the onion, garlic, then add the curry paste, coconut milk, veggies and pressure cook. Simple right?
However since different veggies have different pressure cooking times, I don’t add them all together at one go.
So here’s what I do-
– First, I add the potatoes, tofu and carrots along with everything else and pressure cook. Remember to press the tofu for 15 to 20 minutes and then cut into cubes and use in the recipe.
This way the tofu absorbs more flavor. Also I use baby potatoes and cut them into half. All pieces of potatoes were 1 to 1.5 inch big, don’t cut them small else they will be too mushy.
– Once these veggies are pressure cooked, I then open the pot and add the broccoli and red peppers and mix and cover the pot with a glass lid. I let that simmer for 4 to 5 minutes.
This way the broccoli and the peppers are slightly softened yet retain their texture. Remember to chop the broccoli into small florets so that it can soften easily.
Panang Curry Paste & Coconut Milk Recommendation
As always, I highly recommend the following brands for Thai Curries-
Maesri Thai Panang Curry Paste
These two quality products really make a different to the final taste.
You can find these at Asian grocery stores or on amazon.
Other than the curry paste, this vegan panang curry also gets its flavor from peanut butter.
I only add 2 tablespoons which gives it a slight peanut-y taste. If you want more peanut flavor, you can definitely add more.
I finish off this curry with Thai basil and some lime zest and lemon juice.
Kaffir lime leaves would actually work best here but since I didn’t have them on hand, I added the zest and juice.
If you can find the lime leaves, add 3-4 of them.
Can I Make This Panang Curry on Stove-top?
Definitely! Please find the stove-top instructions in the recipe card below.
Method
*Press the tofu with heavy object for 15-20 minutes to get rid of excess moisture and then cut into cubes. Set aside.
1- Whisk the panang curry paste and peanut butter in a bowl and set aside.
2- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic.
3- Saute for 3 minutes until the onions are softened.
4- Then add the sliced green chili and the curry and peanut butter paste mix into the pot. Whisk to combine and cook for 30 seconds.
5- Add 1/2 cup vegetable broth or water and deglaze the pot. There shouldn’t be any browned bits stuck at the bottom, do not skip this step.
6- Add the can of coconut milk and remaining 1/2 cup water/broth.
7- Add the turmeric, tamari, brown sugar, salt and mix.
8- Add tofu, potatoes, carrot and stir. Close the pot with its lid.
9- Press the manual or pressure cook button and cook on high pressure for 3 minutes. Quick release the pressure.
10- Open the pot and then press the saute button. Add in the red pepper, broccoli and thai basil. Stir and cover the pot with a glass lid and let it simmer for 4 to 5 minutes.
This way broccoli and peppers get soft and yet retain their texture.
11 & 12- Add lime zest and lime juice. If you have kaffir lime leaves, use those in place.
I added 1/4 cup more broth or water at this point to thin out the curry a little.
Garnish with more Thai basil, crushed peanuts and serve Vegan Thai Panang Curry over rice, quinoa!
More Vegan Thai Recipes
Instant Pot Thai Butternut Squash Soup
If you’ve tried this Instant Pot Vegan Panang Curry Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen!
Instant Pot Vegan Panang Curry
Ingredients
- 1.5 tablespoons oil 22 ml
- 1 medium red onion chopped
- 1 inch ginger chopped
- 5-6 large garlic cloves chopped
- 1 green chili sliced
- 3 tablespoons panang curry paste or to taste, I use maesri brand
- 2 tablespoons creamy peanut butter or add more to taste
- 1 cup water or vegetable broth + 1/4 cup to be added later on (optional, depending on consistency you prefer)
- 14 oz can coconut milk
- 1/4 teaspoon turmeric powder
- 2 teaspoons tamari or use regular soy sauce
- 2 teaspoons brown sugar
- 1/4 + 1/8 teaspoon salt or to taste
- 4 oz tofu extra firm, cut into cubes
- 3-4 baby potatoes cut in half, around 1-1.5 inch pieces each
- 1 large carrot cut into rounds
- 1 medium red bell pepper sliced
- 1/2 cup broccoli florets small florets
- 1/3 cup thai basil
- 1 lime zest of
- 1/2 lime juice of
- crushed peanuts to serve
Instructions
- Whisk the panang curry paste and peanut butter in a bowl and set aside. Also press the tofu with heavy object for 15-20 minutes to get rid of excess moisture and then cut into cubes. Set aside.
- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. Saute for 3 minutes until the onions are softened.
- Then add the sliced green chili and the curry and peanut butter paste mix into the pot. Whisk to combine and cook for 30 seconds.
- Add 1/2 cup vegetable broth or water and deglaze the pot. There shouldn't be any browned bits stuck at the bottom, do not skip this step.
- Add the can of coconut milk and remaining 1/2 cup water/broth. Then the turmeric, tamari, brown sugar, salt and mix.
- Add tofu, potatoes, carrot and stir. Close the pot with its lid.
- Press the manual or pressure cook button and cook on high pressure for 3 minutes (with the pressure valve in sealing position). Quick release the pressure.
- Open the pot and then press the saute button. Add in the red pepper, broccoli and thai basil. Stir and cover the pot with a glass lid and let it simmer for 4 to 5 minutes.This way broccoli and peppers get soft and yet retain their texture.
- Add lime zest and lime juice. If you have kaffir lime leaves, use those in place. I also added 1/4 cup more broth or water at this point to thin out the curry a little.
- Garnish with more thai basil, crushed peanuts and serve Vegan Thai Panang Curry over rice, quinoa!
Stove-top Instructions
- Heat a heavy bottom pan on medium heat. Once hot, add the oil and then add the onion, ginger, garlic. Saute for 3 minutes until onion is softened, then add the panang curry paste, peanut butter and green chili. Saute for 1 minute.
- Add 1 cup broth/water and can of coconut milk and stir. You can also use 2 cans of coconut milk to make it creamier and skip the broth if you want. Add the turmeric, tamari, brown sugar, salt and mix.
- Stir in the tofu, potatoes and carrots. Cover the pot with a lid and let it simmer for 12-15 minutes until potatoes are cooked through. Add the bell peppers, broccoli and Thai basil and cook for 5 more minutes. Add lime zest and lime juice. Garnish with more Thai Basil, crushed peanuts and serve.
Video
Notes
- I have added 3 tablespoons of panang curry paste here, which made the curry mildly hot. If you want to tone it down, use only 2 tablespoons of the curry paste.
- If you prefer more peanut flavor in your curry, you can add extra 1-2 tablespoons of peanut butter.
- If you can find kaffir lime leaves, then use 4 to 5 of them in place of the lime zest and lime juice. The leaves gives so much more flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I thought I had made this before, but hadn’t written a review or comment so made it again. Once I made it the second time, I remembered that it was just meh. I love Indian food and love my Instant Pot, but it was just a bit bland for me.
thanks for trying, sorry you did not like it! This is not an Indian recipe though.
Absolutely fantastic recipe. It was really straightforward and easy to make and it was a perfect consistency. I didn’t have Panang paste so I used Massaman and added potatoes, it was unbelievably delicious. I’m going to be making it again tonight for a dinner party.
Thank you!!
I am glad to hear Elise!
Wow what a gorgeous recipe. I made this for my family tonight and it was delicious. Everyone loved it. Thank you for such a tasty meal
so glad to hear!
It was a great recipe but maybe a little too much liquid. The curry sauce splattered everywhere. I’m not sure if there was too many ingredients in it too. But it was very delicious!!
glad you liked it, hmm I am snore about too much liquid, it thickens down quite a bit as it cools so I am never left with lot of liquid. thanks for trying
What is the serving size? I assume the nutritional info is proven down by serving although some of the numbers like fat and carbs seem high for a single serving. Thanks in advance. Just want to know how much of this deliciousness I can eat without breaking my calorie budget.
Monice, this is calculated automatically by a plugin, it divides the total calories by the number of servings I enter. So this is one serving yes (it divided total by 4 since this recipe serves 4). This is an estimate since it’s just calculated by a plugin and not 100% accurate. Please consult a nutritionist if you want to specific with these values, thanks!
This was so delicious and I loved having only one dish to clean via the IP. I added flat shaped rice cakes (LOVE the texture of Korean rice cakes). If anyone decides to add them, I soaked from frozen in water for 10 minutes and drained. I then added them at the same time I added the red bell pepper (the last 2 minutes). Served over brown rice. Will definitely make again.
Question…. I love rice cakes… I have flat shape and cylindrical shape. I love to use them in Panang curry stovetop, but I have never used them in IP. Do you know how long or when I should add them? Or maybe I should cook them separately? Thank you!
I would probably cook them separately for best results but having said that I have never cooked rice cakes so I might not be the best person to answer this question.
Hi! What size Instant Pot do you use, 6 Quart or 8 quart? Thank you!
6 qt
Perfect!! I just bought a 6 qt! Trying this recipe for thanksgiving. Thank you!
This was very good, but next time I would put in a little less curry paste because it was quite hot. I left out the tofu because I thought there were enough veggies. It involved an awful lot of chopping, so not something I will make often
This is my go to recipe for Penang curry. Thank you! Never knew it could be so easy.
glad you enjoy it!
I’ve made curry from other recipes but this was by far my best curry I made for dinner. I opted to leave out the brown sugar and it was amazing! I didnt have green chilis so I put in a few sliced jalapenos I had in a jar in my fridge. The curry was perfectly spicy for my taste. Overall super simple to make, minimal dish clean up, and my husband and I think it tastes better than take out Thai and pretty authentic to street Thai food!
glad to hear
I’ve been making this recipe for months now and wanted to let you know. I have also shared the ink with multiple people.
I haven’t had to get thai takeout since discovering it and we now cook this together for date night. 🙂
Thank you for sharing this amazing recipe!
Glad to know Leigh 🙂
Wow, that was great. Next to time I’ll back off the heat just a tad and a more veggies. I subbed sugar snap peas for the broccoli, personal preference thing.
This was a fantastic recipe! I had frozen coconut milk and this paste I had bought almost a year ago. Came together beautifully and brightened up my day! Thank you SO much for this great recipe!!
welcome 🙂
Thank you for sharing this delicious recipe – We had guests over for dinner and was an absolute hit. Served it with bulgar wheat.
This is just like our favorite dish at one of our favorite restaurants. I was daunted by the number of ingredients, but you break it down to make it easier. Thank you for sharing!
Can you replace the Panang curry with red?
it should work!
With potatoes and plain red curry paste, this seemed more like Masaman curry than Penang curry. But still really tasty! I ordered the Maesri Penang paste and the dish improved. Whole can = extra spicy, yay! 😀
This recipe was a hit tonight! Everybody loved it including my picky mother-in-law? so thanks for that! I used squash, zucchini and mushrooms instead of broccoli and potatoes but it’s the sauce that makes it incredible. Will definitely be making again soon!
mushrooms and squash sounds yummy in there!
I made this for dinner tonight and my husband and I both loved it! I’m certain to try more of your recipes!
glad to know! 🙂