Comments on: Thai Panang Curry with Vegetables

By: Don

Don — Tue, 02 Jun 2026 23:18:41 +0000

Awesome. I made this in a small Wok and didn’t have Panang Curry paste so just used red curry paste. Used a mix of tamari and fish oil (I eat seafood) and finished off with some home grown Thai basil and red pepper flakes (mix of habanero, ghost, jalapeño and Thai chili). Will make this at least monthly.

By: Shelley

Shelley — Tue, 12 May 2026 01:43:38 +0000

This was a fabulous recipe Kate. I couldn’t find the correct curry so I used red curry. From the scant research I did, the main difference b/t the two curries is that Panang Thai curry has peanuts in it. So, I just added some chopped peanuts. Otherwise, made the recipe as you suggest and it was a real hit!

By: Cookie and Kate

Cookie and Kate — Mon, 11 May 2026 02:27:22 +0000

In reply to Brianna. Hi Brianna, this should keep in the freezer for 3-4 months.

By: Brianna

Brianna — Fri, 08 May 2026 18:36:45 +0000

Really delicious! Thank you so much! If I were to freeze this recipe, about how long would it be good until?

By: Michelle

Michelle — Tue, 03 Mar 2026 11:22:55 +0000

We loved this! Subbed zucchini for the carrots but otherwise made it as written including making the crispy baked tofu. Forgot to add the garish but did serve it over a bag of 90 second quinoa and brown rice that I had in the pantry. Posted a pic on Pinterest.

By: Lauren Davis

Lauren Davis — Sun, 22 Feb 2026 18:04:25 +0000

I happened to come across this recipe while figuring out what to do with leftover coconut milk and an open panang curry sachet in the fridge… and boy am I glad I did! Really simple recipe but the flavors are unbelievable. I used vegan ‘chicken’ instead of tofu and added some eggplant I had on hand. Will definitely be coming back to this recipe – restaurant quality for sure!

By: Maria Stanborough

Maria Stanborough — Sun, 26 Oct 2025 23:04:16 +0000

Another great recipe – now a staple in my kitchen. So easy and so delicious. The second time I added puffed tofu which was wonderful. Thank you!

By: Beth J

Beth J — Sat, 23 Aug 2025 22:46:18 +0000

This was excellent! I added a can of rinsed chickpeas with the veggies instead of the tofu and it made a great dish. Will definitely need to add to my regular rotation!

By: Katie

Katie — Thu, 13 Mar 2025 00:37:30 +0000

This was SOOOO good! I had extra veggies sitting around so I added cauliflower, snap peas, and plant-based “chik’n” (instead of tofu) and topped with siracha and cilantro. Perfection!!

By: Marie

Marie — Fri, 25 Oct 2024 01:17:53 +0000

Love this recipe – as did everyone who ate it!

Made a few changes:
– doubled the onions & caramelized them
– Roasted veggies and added at the end (broccoli, portobello mushrooms, butternut squash, carrots) rather than cooking them in the curry
– added vegetarian chicken (shredded)
– added a little fish sauce at the end