Vegan Panang Curry

5 from 8 votes

If a weeknight recipe could be both cozy and bold, this vegan panang curry is it. Coconut milk and peanut butter team up for a sauce that’s thicker and richer than most Thai curries, clinging to every bite instead of sliding off. Bright lime cuts through the creaminess, veggies stay crisp-tender, and the whole thing hits that sweet spot between takeout cravings and easy comfort food.

Prep Time15

Cook Time20

Total Time35

Course: dinner

Cuisine: Thai

Diet: Low Lactose, Vegan, Vegetarian

Servings:

Calories: 278kcal

Author: Michelle Cehn

Ingredients

For the Stir Fry:

2 tablespoons sesame oil
½ cup chopped onion
1 cup chopped red bell pepper
2 cups chopped broccoli
1 medium carrot sliced

For the Sauce:

½ cup vegetable broth
1 14-ounce can coconut milk full fat
¼ cup brown sugar
¼ cup plant-based red curry paste
¼ cup peanut butter smooth
3 tablespoons lime juice
2 teaspoons garlic powder
1 teaspoon ginger powder
1 teaspoon sea salt
¼ teaspoon chili flakes optional

Instructions

In a large pot, heat the sesame oil over medium heat. Add the chopped onion, red bell pepper, chopped broccoli and carrot and sauté for 3-6 minutes or until fragrant and slightly softened.
While cooking, prepare the sauce.
Add the vegetable broth and coconut milk to a small saucepan and bring to a gentle simmer.
Add the brown sugar, red curry paste, peanut butter, lime juice, garlic powder, ginger powder, salt, and chili flakes if using. Stir well and let the sauce simmer uncovered for about 10–12 minutes, allowing the flavors to meld and the veggies to finish cooking.
Ladle the hot, flavorful sauce over the veggies. Garnish with fresh herbs, a squeeze of lime, or extra chili flakes if desired.

Notes

Fridge Life: Keeps 3–4 days in a sealed container. The sauce thickens a bit as it rests—just give it a stir before reheating.
Reheat Right: Warm gently on the stovetop with a splash of water or coconut milk to loosen it back to saucy. Microwave works in a pinch, but stir halfway for even heating.
Freezer Friendly: This vegan curry can be frozen, but with a couple caveats. Coconut milk can separate after freezing—just whisk it smooth when reheating. Veggies may soften, so for best texture freeze the sauce alone and add fresh vegetables later. Cool completely, portion, and freeze up to 2 months. Thaw overnight in the fridge and reheat low and slow with a splash of liquid.
Make-Ahead Magic: Short on time? Simmer the sauce a day in advance and keep the veggies prepped but raw. At mealtime, sauté the vegetables, warm the sauce, and combine—it feels fresh with half the work.
Smart Swaps: Nut-free? Use cashew or sunflower seed butter. Gluten-free? Pair with rice or rice noodles and double-check your curry paste label.
Check your curry paste label. Many brands sneak in shrimp paste or fish sauce—grab one that’s clearly marked vegan.
Add lime at the end. Heat dulls citrus, so squeeze it in right before serving for the brightest flavor.
Don’t overcook the veg. Tender-crisp broccoli and peppers keep the curry lively instead of limp.

Nutrition