Vegetarian Panang Curry

"I got this recipe in an exchange. Originally from Chef Chloe."
photo by Rita1652 photo by Rita1652
photo by Rita1652
Ready In:




  • Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
  • Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
  • Garnish with cashews and serve over rice or quinoa.

Questions & Replies

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  1. Chef Kirsten 1
    This is awesome. The peanut butter is very subtle and the lime sticks out, which I love. I've made versions of this for years but I think this is my favorite! I ended up using carrot, celery, and cabbage for the vegetable but kept everything else the same. Flavorful and healthy, I'll be using this as my go-to coconut curry recipe from now on!
  2. Alexandrathegreat
    Pretty good, didn't get me excited until I added sriracha. Delish!
  3. Cornip L.
    This is great. I added parsnips and a generous squirt of sriracha sauce. Another tip - brown the tofu in a hot skillet, so it does not break up in the sauce.
  4. College Park Crazy
    This was a huge hit in my house. My brother hates Tofu and Sweet Potatoes, but he said that this was one of the best things that I ever made. While I'm a bit curious to see how this would taste with a little more curry paste, I won't be straying from your recipe with this crew. Well done Sophie.
  5. Dr. Jenny
    We enjoyed this last night for dinner. It was tasty, but next time we would increase all the spices and curry paste (I should have read Rita's review first). As it was, all three of us stirred more curry paste into our individual servings. We served over basmati rice.



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