Thai curries are very simple and very satisfying. Save the takeout for a rainy day. This classic Panang curry recipe is a vegan dish that can be on your table quicker than delivery and it’s healthier. Once you master this sauce you can change it up by selecting different seasonal vegetables and grains.


For the Curry Sauce

  • 2 cups raw cashews
  • 1 cup Organic Unsweetened Soymilk
  • 2 tablespoons lime juice
  • 2 cloves garlic
  • 1 tablespoon curry powder
  • 1/4 cup canned coconut milk (shake can very well before opening)
  • pinch red pepper flakes

For the Bowl

  • 1 cup of extra firm tofu, cut into 1 inch cubes
  • 1 tablespoon of canola oil
  • 1 teaspoon of soy sauce
  • 1 tablespoon of cornstarch
  • 4 cups mixed fresh seasonal or frozen vegetables
  • 2 cups cooked grain such as rice or quinoa
  • 1/4 cup chopped cilantro, for garnish
  • 1 lime, cut into wedges, for garnish


In a medium bowl, cover cashews with water and soak for about 2 hours.

After soaking, drain the cashews and add to your food processor or Vitamix. Next, add your lime juice, garlic, curry powder, coconut milk, pepper flakes, and some salt along with 1/2 cup of Soymilk and blend until the mixture is very smooth and creamy. Keep adding Soymilk until you reach a consistency you like.

Curry Bowl Assembly:
Press tofu cubes to remove extra moisture. Toss your tofu in oil, soy sauce and sprinkle with cornstarch. Bake in 350 oven until golden brown, about 25 to 30 minutes.

Sauté your favorite seasonal or frozen veggies like sugar snap peas, carrots, sweet onion, Kabocha squash or cauliflower in neutral oil such as grapeseed or canola.

Once the veggies are cooked to almost al dente, stir in your curry sauce and simmer for an additional 3-5 minutes on low. Add tofu on top.

Serve with rice or quinoa, and garnish with cilantro and lime wedges.

Panang Curry Recipe


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