Easy Thai Panang Tofu Curry
By Ice Kitchen
Published on 24 October 2025
If you love a Thai curry but fancy a change, Panang is the one to try by Ice Kitchen. It's richer, sweeter and nuttier than a classic red curry, and this version by Ice Kitchen is wonderfully simple to make at home. We're using firm tofu, which soaks up the creamy, fragrant sauce beautifully. Time and servings
30 minsTotal time
2Servings
10 minsPrep time
20 minsCooking time
Ingredients
- 1 tbsp vegetable oil
- 1 pot Ice Kitchen Thai Panang Curry Paste
- 400ml coconut milk
- 200g firm tofu, cut into cubes
- 100g carrots, thinly sliced
- 75g green beans, cut into 2.5cm pieces
- 1 pack microwave rice
- 1 red chilli, sliced (optional)
- 1 handful peanuts, crushed (optional)
Method
Step 1
n a pan, fry the paste in the oil (straight from frozen) for 3-4 mins over a low heat, stirring frequently.Step 2
Add the coconut milk and bring to a simmer. Cook for 8-10 mins, or until the sauce has thickened to your liking.Step 3
Add the tofu and cook for a further 5-7mins.Step 4
Add the carrots and green beans and continue to simmer for 3-5 mins, or until the vegetables are tender.Step 5
Cook rice to pack instructions and serve with chilli and peanuts.