3tablespoonspanang curry pasteor to taste, I use maesri brand
2tablespoonscreamy peanut butteror add more to taste
1cupwater or vegetable broth + 1/4 cup to be added later on (optional, depending on consistency you prefer)
14oz cancoconut milk
2teaspoonstamarior use regular soy sauce
1/4 + 1/8teaspoonsaltor to taste
4 oztofuextra firm, cut into cubes
3-4baby potatoescut in half, around 1-1.5 inch pieces each
1largecarrotcut into rounds
1mediumred bell peppersliced
1/2cupbroccoli floretssmall florets
crushed peanutsto serve
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.
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.
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.
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.
Add the can of coconut milk and remaining 1/2 cup water/broth. Then the turmeric, tamari, brown sugar, salt and mix.
Add tofu, potatoes, carrot and stir. Close the pot with its lid.
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.
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.
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.
Garnish with more thai basil, crushed peanuts and serve Vegan Thai Panang Curry over rice, quinoa!
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.
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.
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.
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.
If you prefer more peanut flavor in your curry, you can add extra 1-2 tablespoons of peanut butter.
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.