I’ve noticed as I look back through my recipe timeline that we eat in phases. Typically we go through a phase of one food then move into something else, and so on. Right now I’m on a Thai kick. We found a delicious Thai restaurant near our house and we ate there a few too many times. That was when I decided to take advantage of living in a very dense Asian community with great supermarkets and started making my favorite restaurant-style recipes at home! This vegan Thai pangang curry is easy and simple to whip up.

tofu mixed veggie pangang curry

One thing I really like about buying Costco produce, is I’m always finding an abundance of great produce in my fridge that we need to use. The normal options include broccoli, carrots, bell peppers, and potatoes. With my current stock when I was testing a few of these curry dishes, we had a ton of broccoli, asparagus, carrots, and bell peppers, so that is what we went with. You can sure mix it up and do zucchini or yellow squash, peas, or most other veggies you may have on hand.

What you’ll love about this Vegan Thai pangang curry?

  1. It’s easy to make. You only need about 30 minutes to make this easy and delicious dinner!
  2. Vegan Thai food. You don’t need to go to the restaurant to get your favorite Thai curry at home. 
  3. This is an easy recipe with simple ingredients, besides the pangang curry paste. If you can’t find it at a local Asian grocery store, you can order it on Amazon, I’ve linked the brand we use above. 
  4. A great source of plant-based protein and veggies. If you’re like the majority of us, we struggle to get enough veggies. This recipe is packed with veggies and also contains a lot of plant-based protein.
vegan pangang curry with tofu and mixed vegetables

How to make this Vegan Thai Pangang curry?

  • Press tofu to remove water. I usually cover top and bottom with several layers of paper towels and soak up as much juice as possible. Then cut the piece into about 1″ pieces.
  • Heat a small pan over medium heat with ½ tbsp of cooking oil. Add the cubed tofu and cook until it’s slightly browned on several sides. You’ll want to flip the cubes every couple minutes.
  • Slice the vegetables and cut up your mixed vegetables. I like broccoli florets and carrots, but you can use asparagus, potatoes, zucchini, yellow squash, or more bell peppers.
  • Heat a large wok with the remaining 1 tbsp oil. Add the onion, garlic, and bell pepper. Cook until the onion starts to get translucent. Then add the remaining veggies and cover.
  • Once the tofu is cooked (you don’t have to brown all sides, just enough to get some sides firm), remove it from a pan.
  • After the veggies start to cook and soften (I check with fresh broccoli when it turns bright green), add the curry paste and stir fry for a couple minutes taking care to coat all the veggies.
  • Add the coconut milk and mix well. At this point add the salt and tofu.
  • Stir the contents of the pot well to ensure the curry paste is evenly mixed. Cover the pot and cook for about 10 minutes or until the veggies are soft. Potato will take a bit longer than broccoli or carrots.
  • Serve hot with rice. Leftovers can be stored for 5 days in the fridge when stored in an airtight container.

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vegan pangang curry with tofu and mixed vegetables

Restaurant-Style Vegan Thai Pangang Curry

Pangang curry is a delicious Thai red curry, and this 30 minute recipe is easy and delicious!
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Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine thai
Servings 4 servings
Calories 417 kcal

Ingredients
  

  • 4 oz pangang curry paste I use Maersi brand cans that are exactly 4 oz
  • 7 oz firm tofu
  • 2 bell peppers halved and sliced
  • 1 onion sliced thinly
  • 3 cups mixed vegetables
  • 1.5 tbsp oil
  • 1 can coconut milk
  • 1 tsp salt
  • ¼ cup roasted peanuts or cashews work as well
  • 2 cloves garlic minced

Instructions
 

  • Press tofu to remove water. I usually cover top and bottom with several layers of paper towels and soak up as much juice as possible. Then cut the piece into about 1" pieces.
  • Heat a small pan over medium heat with ½ tbsp of cooking oil. Add the cubed tofu and cook until it's slightly browned on several sides. You'll want to flip the cubes every couple minutes.
  • Slice the vegetables and cut up your mixed vegetables. I like broccoli florets and carrots, but you can use asparagus, potatoes, zucchini, yellow squash, or more bell peppers.
  • Heat a large wok with the remaining 1 tbsp oil. Add the onion, garlic, and bell pepper. Cook until the onion starts to get translucent. Then add the remaining veggies and cover.
  • Once the tofu is cooked (you don't have to brown all sides, just enough to get some sides firm), remove it from a pan.
  • After the veggies start to cook and soften (I check with fresh broccoli when it turns bright green), add the curry paste and stir fry for a couple minutes taking care to coat all the veggies.
  • Add the coconut milk and mix well. At this point add the salt and tofu.
  • Stir the contents of the pot well to ensure the curry paste is evenly mixed. Cover the pot and cook for about 10 minutes or until the veggies are soft. Potato will take a bit longer than broccoli or carrots.
  • Serve hot with rice. Leftovers can be stored for 5 days in the fridge when stored in an airtight container.

Nutrition

Serving: 0.25recipeCalories: 417kcalCarbohydrates: 19gProtein: 12gFat: 35gSaturated Fat: 20gTrans Fat: 1gSodium: 662mgPotassium: 668mgFiber: 6gSugar: 7gVitamin A: 6754IUVitamin C: 143mgCalcium: 174mgIron: 6mg
Keyword pangang curry, Thai pangang curry, vegan pangang curry
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Cassie

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