Dreaming of the vibrant street food stalls of Penang, Malaysia? You don’t need a plane ticket to experience the magic! This incredible Vegetarian Penang Curry brings the ‘food capital of Malaysia’ right to your kitchen. We’re talking a luscious, spicy-sweet red curry sauce, creamy coconut milk, savory peanut butter, and a burst of tropical sunshine from fresh pineapple. Paired with hearty tofu and crisp-tender veggies, this dish is a flavor adventure that’s ready in just over 30 minutes. Let’s get cooking!
Ingredients
• PREP: 25 minutes | COOK: 10 minutes | YIELD: 6 servings
• 1 13.5 oz / 400 ml can light coconut milk
• 1 Tbsp / 15 ml red curry paste, or more to taste
• 1 Tbsp / 15 ml natural peanut butter
• 2 tsp / 10 ml vegetarian fish sauce (or tamari)
• 1 Tbsp / 15 ml pure honey (or maple syrup for vegan)
• ½ tsp / 2.5 ml sea salt
• 1 carrot, sliced into thin half-moons
• 1 cup / 70 g shredded red or green cabbage
• ½ yellow onion, thinly sliced
• 2 cups / 180 g broccoli florets
• 1 12 oz / 340 g block extra-firm tofu, pressed and cut into 1-inch cubes
• 2 cups / 300 g fresh pineapple chunks
• Juice of 1 large lime
• ½ cup / 20 g fresh Thai basil leaves
• 1 tomato, cut into 8 wedges
• Steamed brown rice, for serving
Instructions
1. Create the sauce: In a large, high-sided pan or wok over medium heat, whisk together the coconut milk, red curry paste, peanut butter, vegetarian fish sauce, honey, and sea salt.
2. Simmer the sauce: Bring the mixture to a gentle simmer, whisking until the curry paste and peanut butter are fully dissolved and the sauce is smooth.
3. Cook the vegetables: Add the carrot, cabbage, onion, and broccoli to the pan. Cook for 3-4 minutes, stirring occasionally, until the vegetables begin to soften but are still crisp-tender.
4. Add protein and fruit: Gently stir in the cubed tofu and pineapple chunks. Continue to cook for another 3 minutes, or until everything is heated through.
5. Finish and serve: Remove the pan from the heat. Stir in the fresh lime juice, Thai basil leaves, and tomato wedges. Serve immediately over a bed of steamed brown rice.
Nutritional Information
• Per 1½-cup serving
• Calories: 202
• Protein: 8 g
• Carbohydrates: 24 g
• Total Fat: 9 g
• Saturated Fat: 5 g
• Fiber: 3 g
• Sodium: 271 mg
Pro Tips
• for Perfect Penang Curry
• Make it Vegan: This recipe is easily made vegan! Simply swap the honey for an equal amount of maple syrup or agave nectar. Ensure your red curry paste is vegan, as some brands contain shrimp paste.
• The Best Tofu Texture: For tofu that doesn’t fall apart, press it well! Wrap the block in paper towels or a clean kitchen towel, place it on a plate, and put something heavy (like a cast-iron skillet) on top for at least 20 minutes to squeeze out excess water.
• Veggie Variations: Feel free to swap the veggies based on what you have! Sliced bell peppers, snap peas, zucchini, or bamboo shoots are all fantastic additions. Add quick-cooking veggies like peppers towards the end with the tofu.
• Control the Heat: Red curry pastes vary in spiciness. Start with the recommended amount, taste the sauce once it’s simmering, and add more, ½ teaspoon at a time, until you reach your desired heat level.
FAQ
Q: How do I make this Penang curry completely vegan
A: To make this recipe vegan, simply swap the honey for an equal amount of maple syrup or agave nectar. It’s also important to check that your red curry paste is vegan, as some brands contain shrimp paste. The recipe already calls for vegetarian fish sauce, but tamari is an excellent vegan substitute if you can’t find it.
Q: Can I add more protein to this vegetarian curry
A: Absolutely! To boost the protein, you can increase the amount of extra-firm tofu. For another option, consider adding a cup of cooked chickpeas or edamame during step 4 when you add the tofu and pineapple. They will add a nice texture and extra plant-based protein.
Q: What’s the best way to store and reheat leftovers
A: Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors often taste even better the next day! Reheat gently in a saucepan over medium-low heat or in the microwave. The fresh basil may lose its vibrant color, but the dish will still be delicious.
Q: Are there other vegetables I can use in this recipe
A: Yes, this curry is very versatile! Feel free to substitute with vegetables you have on hand. Sliced bell peppers (any color), snap peas, zucchini, or bamboo shoots are all fantastic additions. Add quicker-cooking vegetables like bell peppers or snap peas towards the end of the cooking time to keep them crisp-tender.
