Recipe- Vegan Panang Curry Loaded With Flavors And Vegetables

This one pot dish makes a comforting meal and pairs well with quinoa or rice.

If you love all the Instant Pot vegetarian/vegan recipes that I share on the blog, please join me on this Facebook Group – Instant Pot Vegetarian Recipes. The group would feature vegetarian instant pot recipes from all around the web!I have been making a lot of Thai curries lately! In fact I have been making a lot of Thai food generally these days.

It’s definitely one of my favorite cuisines. And Instant Pot makes it so much easier to make easy and good Thai food at home.

One of my very favorite these days is this Vegan Panang Curry! You guys, it’s so good!

I have packed this curry with so many vegetables and of course it’s super flavorful with the curry paste, peanut butter and Thai basil!

Ingredients

1.5 tablespoons oil 22 ml
1 medium red onion chopped
1 inch ginger chopped
5-6 large garlic cloves chopped
1 green chili sliced
3 tablespoons panang curry paste or to taste, I use maesri brand
2 tablespoons creamy peanut butter or add more to taste
1 cup water or vegetable broth + 1/4 cup to be added later on (optional, depending on consistency you prefer)
14 oz can coconut milk
1/4 teaspoon turmeric powder
2 teaspoons tamari or use regular soy sauce
2 teaspoons brown sugar
1/4 + 1/8 teaspoon salt or to taste
4 oz tofu extra firm, cut into cubes
3-4 baby potatoes cut in half, around 1-1.5 inch pieces each
1 large carrot cut into rounds
1 medium red bell pepper sliced
1/2 cup broccoli florets small florets
1/3 cup thai basil
1 lime zest of
1/2 lime juice of
crushed peanuts to serve

Method

* 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.