plantbased vegan vegetarian dinner winter

panang peanut curry

ready in: 40 minutes

servings: 3

by: Ceres Organics

Swap out your takeaway curry for this delicious homemade Panang Curry recipe using our Ceres Organics Thai Red Curry Paste. Bursting with a rich and creamy flavour from the coconut milk and peanut butter and extra protein from the tofu, it’s a tasty mid-week dinner option, without all the added sugar!



  • 1 tsp Ceres Organics Sesame Oil
  • 400g firm tofu
  • ½ tsp Ceres Organics Sesame Oil
  • 1 tbsp Ceres Organics Thai Red Curry Paste
  • ½ tbsp Ceres Organics Smooth Peanut Butter
  • 1 can Ceres Organics Coconut Milk
  • 1 ½ tsp Ceres Organics Tamari Soy Sauce
  • 3 lime leaves
  • 1 carrot
  • ½ red capsicum
  • ½ can baby corn
  • 1 cup Ceres Organics Jasmine Rice
  • 10g roasted peanuts
  • ½ tsp chilli flakes
  • ½ handful fresh basil


  1. Preheat the oven to 200ºC fan-bake.
  2. Using a paper towel, press the tofu to drain some of the excess liquid. Then, slice the tofu into cubes.
  3. Peel the carrots, then slice into thin strips along with the capsicum. Drain the baby corn.
  4. Cook the rice as per packet instructions.
  5. Toss the cubed tofu with the first measure of sesame oil, and then place on a tray lined with baking paper and cook in the oven for 10-15 minutes until golden.
  6. Heat the second measure of sesame oil in a non-stick frying pan on medium heat.
  7. Add the curry paste and peanut butter, and cook for a few minutes until fragrant, stirring constantly.
  8. Add the coconut milk, soy sauce and lime leaf. Stir gently to combine. Reduce heat to a simmer, and leave to simmer for 10 minutes, stirring occasionally.
  9. Finally, add the carrot, capsicum and baby corn to the curry sauce, and cook for an additional 3-5 minutes.
  10. Remove from heat and add the lime juice to taste. Serve with jasmine rice, chilli flakes, chopped peanuts and fresh basil.


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