Ministry of Curry · by Archana Mundhe★ 4.7 (14)
Thai Panang Curry Recipe
NUTRITION · PER SERVING30M COOK
CAL 24%·PRO 34%
CARBS 25G21% OF CAL
10G FIBER0G ADDED0G INTRINSIC7G OTHER9G TOTAL SUGAR
FAT 40G74% OF CAL
23G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Thai panang curry with tofu in a rich coconut and peanut sauce with warm curry spices. Creamy, aromatic, and naturally vegan. Serve over rice.
mainthaicurrytofu🍳 skillet🍜 wokdairy freeveganvegetarian
View the full recipe on Ministry of Curry →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons oil
- 2 garlic cloves (minced)
- 1 medium yellow onion (sliced)
- 1 medium red pepper (cut into 2-inch slices)
- 1 medium orange pepper (cut into 2-inch slices)
- 4 oz panang curry paste (**)
- 1 can coconut milk (full fat)
- 14 oz extra firm tofu (cubed and baked or stir fried)
- 1 teaspoon kosher salt
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce or tamari
- 1 lime
- 1 cup Thai basil (Italian basil or cilantro)
At a glance
PER SERVING · TIME 30M
CAL 24%·PRO 34%
CARBS 25G21% OF CAL
10G FIBER0G ADDED0G INTRINSIC7G OTHER9G TOTAL SUGAR
FAT 40G74% OF CAL
23G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 2062mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 653mg
- Calcium
- 366mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 2062MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.