Panang Curry Recipe


  • 2 tablespoons oil
  • 2 tablespoons chopped garlic
  • 1 teaspoon grated ginger
  • 2 tablespoons Panang Curry Paste
  • 2 (13.5-ounce) cans coconut milk
  • 1½ tablepsoons palm sugar (or brown sugar)
  • 1 tablespoon reduced sodium soy sauce
  • 1½ tablespoons lime juice
  • 1 cup chopped white/yellow onion
  • 4 Thai basil leaves
  • 4 ounces cubed extra firm tofu
  • 5 broccoli florets
  • 10 snap-peas


  1. In a seasoned wok, heat oil on medium heat. Once hot, add ginger and garlic and let cook until light brown. Stir in curry paste.
  2. Whisk in coconut milk, grated palm sugar, soy sauce, and lime juice and turn heat up to medium-high. *Add the lime juice little by little until it’s just how you like it. I used the entire 1 1/2 tbsp. of lime juice.
  3. Add veggies, tofu, and basil leaves and cook until tofu is cooked completely (you can test this by cutting the tofu in half and trying a bite; if it is not cooked completely, you can taste the rawness).
  4. Serve over cooked white rice.