Let's Make Vegan Penang Curry!

Let's Make Vegan Penang Curry!

  • Dean Swanson
  • 02/20/23

Vegan Penang Curry

3 Tbs olive oil
1 small onion diced
5 tbs of Penang Curry paste
1 red pepper sliced
1 yellow pepper sliced
1 cup broccoli 
1 cup cauliflower 
1 pack of tofu cubed and fried ( air fryer )
Garlic powder
3 cups of Coconut Milk
6 kaffir lime leaves
1 cup chopped kale
2 tbs maple syrup 
2 tbs soy sauce
1 lime juiced 
6 cherry tomatoes cut half
1/4 cup Thai basil leaves


  1. Cube tofu, toss with 1 tbs of the oil and sprinkle some garlic powder, air fry until crisp and golden. Remove and set aside.
  2. Add 2 tbs of oil to wok or sauce pan, heat.
  3. Add diced onion and sauté for 2 minutes
  4. Add curry paste, heat until fragrant
  5. Add coconut milk and bring to a light boil
  6. Add vegetables and stir for 5 minutes
  7. Add cubed fried tofu, stir and cook for another 3 min
  8. Add chopped kale, stir
  9. Add kafir lime leaves stir together
  10. Add sliced tomatoes, maple syrup and soya sauce.
  11. Squeeze lime juice
  12. Cook for another 2 minutes
  13. Add Thai basil, stir until wilted 
  14. Serve with your favourite rice. Enjoy!!

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