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!
- One can (14 oz) coconut milk, full fat
- ¼ cup sugar (or ¼ cup plus 2 tablespoons coconut sugar)
- ¼ cup red curry paste
- ¼ cup peanut butter, smooth
- 4 large cloves garlic, peeled
- 1 teaspoon grated lime zest
- 1 teaspoon sea salt
- 2 tablespoons coconut oil (optional)
- 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.