Instant Pot Vegan Panang Curry

Vegan Panang Curry loaded with flavors and vegetables!

This one pot dish makes a comforting meal and pairs well with quinoa or rice.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!

vegan panang curry served in a bowl and garnished with basil

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I have been making a lot of Thai curries lately! In fact I have been making a lot of Thai food generally these days.

It’s definitely one of my favorite cuisines. And Instant Pot makes it so much easier to make easy and good Thai food at home.

One of my very favorite these days is this Vegan Panang Curry! You guys, it’s so good!

I have packed this curry with so many vegetables and of course it’s super flavorful with the curry paste, peanut butter and Thai basil!

This Vegan Thai Panang Curry

✓ is all made in one-pot

✓ packed with so much flavor!

✓ makes a hearty and comforting meal

✓ great way to include more veggies in your diet

The ingredients list for this panang curry or any other Thai curry, is usually pretty long.

But don’t let that intimidate you. The process is pretty simple and straight forward.

You sauté the onion, garlic, then add the curry paste, coconut milk, veggies and pressure cook. Simple right?

However since different veggies have different pressure cooking times, I don’t add them all together at one go.

So here’s what I do-

– First, I add the potatoes, tofu and carrots along with everything else and pressure cook. Remember to press the tofu for 15 to 20 minutes and then cut into cubes and use in the recipe.

This way the tofu absorbs more flavor. Also I use baby potatoes and cut them into half. All pieces of potatoes were 1 to 1.5 inch big, don’t cut them small else they will be too mushy.

– Once these veggies are pressure cooked, I then open the pot and add the broccoli and red peppers and mix and cover the pot with a glass lid. I let that simmer for 4 to 5 minutes.

This way the broccoli and the peppers are slightly softened yet retain their texture. Remember to chop the broccoli into small florets so that it can soften easily.

overhead shot of two bowls of vegan panang curry with small bowls with lime wedges and peanuts in the background and 2 spoons placed next to the bowl

Panang Curry Paste & Coconut Milk Recommendation

As always, I highly recommend the following brands for Thai Curries-

Maesri Thai Panang Curry Paste

Chaokoh Coconut Milk

These two quality products really make a different to the final taste.

You can find these at Asian grocery stores or on amazon.

Other than the curry paste, this vegan panang curry also gets its flavor from peanut butter.

I only add 2 tablespoons which gives it a slight peanut-y taste. If you want more peanut flavor, you can definitely add more.

I finish off this curry with Thai basil and some lime zest and lemon juice.

Kaffir lime leaves would actually work best here but since I didn’t have them on hand, I added the zest and juice.

If you can find the lime leaves, add 3-4 of them.

Can I Make This Panang Curry on Stove-top?

Definitely! Please find the stove-top instructions in the recipe card below.

 

Method

*Press the tofu with heavy object for 15-20 minutes to get rid of excess moisture and then cut into cubes. Set aside.

1- Whisk the panang curry paste and peanut butter in a bowl and set aside.

2- Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic.

3- Saute for 3 minutes until the onions are softened.

4- Then add the sliced green chili and the curry and peanut butter paste mix into the pot. Whisk to combine and cook for 30 seconds.

step by step picture collage of making vegan panang curry in the instant pot

5- Add 1/2 cup vegetable broth or water and deglaze the pot. There shouldn’t be any browned bits stuck at the bottom, do not skip this step.

6- Add the can of coconut milk and remaining 1/2 cup water/broth.

7- Add the turmeric, tamari, brown sugar, salt and mix.

8- Add tofu, potatoes, carrot and stir. Close the pot with its lid.

step by step picture collage of making vegan panang curry in the instant pot

9- Press the manual or pressure cook button and cook on high pressure for 3 minutes. Quick release the pressure.

10- Open the pot and then press the saute button. Add in the red pepper, broccoli and thai basil. Stir and cover the pot with a glass lid and let it simmer for 4 to 5 minutes.

This way broccoli and peppers get soft and yet retain their texture.

11 & 12- Add lime zest and lime juice. If you have kaffir lime leaves, use those in place.

I added 1/4 cup more broth or water at this point to thin out the curry a little.

step by step picture collage of making vegan panang curry in the instant pot

Garnish with more Thai basil, crushed peanuts and serve Vegan Thai Panang Curry over rice, quinoa!

vegan panang curry in a black skillet garnished with basil

More Vegan Thai Recipes

Thai Basil Tofu Stir-Fry

Vegan Thai Green Curry

Vegan Tom Kha Gai

Instant Pot Thai Butternut Squash Soup

If you’ve tried this Instant Pot Vegan Panang Curry Recipe then don’t forget to rate the recipe! You can also follow me on FacebookInstagram to see what’s latest in my kitchen!

Instant Pot Vegan Panang Curry

Vegan Panang Curry loaded with flavors and vegetables! This hearty meal is all made in the Instant Pot and is also gluten-free.

vegan panang curry served in a bowl and garnished with basil
Course Main Course
Cuisine Thai
Keyword vegan panang curry
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 428 kcal
Author: Manali
5 from 1 vote
Print

Ingredients

  • 1.5 tablespoons oil, 22 ml
  • 1 medium red onion, chopped
  • 1 inch ginger, chopped
  • 5-6 large garlic cloves, chopped
  • 1 green chili, sliced
  • 3 tablespoons panang curry paste, or to taste, I use maesri brand
  • 2 tablespoons creamy peanut butter, or add more to taste
  • 1 cup water or vegetable broth , + 1/4 cup to be added later on (optional, depending on consistency you prefer)
  • 14 oz can coconut milk
  • 1/4 teaspoon turmeric powder
  • 2 teaspoons tamari, or use regular soy sauce
  • 2 teaspoons brown sugar
  • 1/4 + 1/8 teaspoon salt, or to taste
  • 4 oz tofu, extra firm, cut into cubes
  • 3-4 baby potatoes, cut in half, around 1-1.5 inch pieces each
  • 1 large carrot, cut into rounds
  • 1 medium red bell pepper, sliced
  • 1/2 cup broccoli florets, small florets
  • 1/3 cup thai basil
  • 1 lime, zest of
  • 1/2 lime, juice of
  • crushed peanuts, to serve

Instructions

  1. Whisk the panang curry paste and peanut butter in a bowl and set aside.

    Also press the tofu with heavy object for 15-20 minutes to get rid of excess moisture and then cut into cubes. Set aside.

  2. Press the saute button on the Instant Pot. Once it displays hot, add the oil and then add the chopped onion, ginger and garlic. Saute for 3 minutes until the onions are softened.

  3. Then add the sliced green chili and the curry and peanut butter paste mix into the pot. Whisk to combine and cook for 30 seconds.

  4. Add 1/2 cup vegetable broth or water and deglaze the pot. There shouldn't be any browned bits stuck at the bottom, do not skip this step.

  5. Add the can of coconut milk and remaining 1/2 cup water/broth. Then the turmeric, tamari, brown sugar, salt and mix.

  6. Add tofu, potatoes, carrot and stir. Close the pot with its lid.

  7. Press the manual or pressure cook button and cook on high pressure for 3 minutes (with the pressure valve in sealing position). Quick release the pressure.

  8. Open the pot and then press the saute button. Add in the red pepper, broccoli and thai basil. Stir and cover the pot with a glass lid and let it simmer for 4 to 5 minutes.

    This way broccoli and peppers get soft and yet retain their texture.

  9. Add lime zest and lime juice. If you have kaffir lime leaves, use those in place. I also added 1/4 cup more broth or water at this point to thin out the curry a little.

  10. Garnish with more thai basil, crushed peanuts and serve Vegan Thai Panang Curry over rice, quinoa!

Stove-top Instructions

  1. Heat a heavy bottom pan on medium heat. Once hot, add the oil and then add the onion, ginger, garlic. Saute for 3 minutes until onion is softened, then add the panang curry paste, peanut butter and green chili. Saute for 1 minute.

  2. Add 1 cup broth/water and can of coconut milk and stir. You can also use 2 cans of coconut milk to make it creamier and skip the broth if you want. Add the turmeric, tamari, brown sugar, salt and mix.

  3. Stir in the tofu, potatoes and carrots. Cover the pot with a lid and let it simmer for 12-15 minutes until potatoes are cooked through. Add the bell peppers, broccoli and Thai basil and cook for 5 more minutes. Add lime zest and lime juice. Garnish with more Thai Basil, crushed peanuts and serve.

Recipe Notes

  1. I have added 3 tablespoons of panang curry paste here, which made the curry mildly hot. If you want to tone it down, use only 2 tablespoons of the curry paste.
  2. If you prefer more peanut flavor in your curry, you can add extra 1-2 tablespoons of peanut butter. 
  3. If you can find kaffir lime leaves, then use 4 to 5 of them in place of the lime zest and lime juice. The leaves gives so much more flavor. 
Nutrition Facts
Instant Pot Vegan Panang Curry
Amount Per Serving
Calories 428 Calories from Fat 297
% Daily Value*
Fat 33g51%
Saturated Fat 21g131%
Sodium 501mg22%
Potassium 736mg21%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 8g9%
Protein 10g20%
Vitamin A 5885IU118%
Vitamin C 74.4mg90%
Calcium 116mg12%
Iron 5.2mg29%
* Percent Daily Values are based on a 2000 calorie diet.

4 thoughts on “Instant Pot Vegan Panang Curry

  1. 5 stars
    This recipe was a hit tonight! Everybody loved it including my picky mother-in-law😂 so thanks for that! I used squash, zucchini and mushrooms instead of broccoli and potatoes but it’s the sauce that makes it incredible. Will definitely be making again soon!

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