Easy Vegan Panang Curry Sauce

Easy Vegan Panang Curry Sauce

I love Thai curry—but I always assumed it would be difficult to make, and something I would only be able to enjoy at restaurants.

Oh, how wrong I was. My friend and vegan chef Tess Challis shared this vegan panang curry recipe from her cookbook Radiant Health Inner Wealth with me and I’ve fallen head-over-heels in love. First, because it’s foolproof. And second, because it tastes just like the restaurant curries I have long loved. Plus, you can save money by making it at home!

You can whip up this creamy vegan curry sauce in just about 5 minutes, and serve it with rice or rice noodles with steamed veggies. 

I now always keep red curry paste and coconut milk in my pantry so I’m ready when my vegan curry cravings strike. Thanks for sharing your magic, Tess!

Five-Minute Panang Curry Sauce
Serves 4
This “cheater” panang sauce comes together in a flash and is delicious over Asian noodles or stir-fries with rice. Because it’s so rich, I often just serve it over steamed rice and vegetables, as it adds so much flavor and depth!
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Cook Time
5 min
Cook Time
5 min
Ingredients
  1. One can (14 oz) coconut milk, full fat
  2. ¼ cup sugar (or ¼ cup plus 2 tablespoons coconut sugar)
  3. ¼ cup red curry paste
  4. ¼ cup peanut butter, smooth
  5. 4 large cloves garlic, peeled
  6. 1 teaspoon grated lime zest
  7. 1 teaspoon sea salt
  8. 2 tablespoons coconut oil (optional)
Instructions
  1. Place all of the ingredients in a blender and process until smooth and emulsified. Store in an airtight container, refrigerated, for up to two weeks. To serve, simply reheat over low heat until warm.
World of Vegan http://www.worldofvegan.com/

You can find more vegan recipes, cooking classes, and beyond on Tess’s website, TessChallis.com. Also be sure to check out her books and cookbooks like Food Love!

Recipe by Tess Challis. Food photography by Michelle Cehn

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