Comments on: Thai Panang Curry with Vegetables

By: Cookie and Kate

Cookie and Kate — Mon, 09 Nov 2026 03:57:47 +0000

In reply to Carol Ann MacDonell. Hi Carol, yes you can substitute for your favorite curry paste.

By: Carol Ann MacDonell

Carol Ann MacDonell — Fri, 06 Nov 2026 18:45:38 +0000

Hello, could I substitute green curry paste? I have that on hand. Thank you.

By: Cookie and Kate

Cookie and Kate — Sat, 17 Oct 2026 00:50:57 +0000

In reply to Yvonne. Hi Yvonne, yes you can freeze the curry. It's perfect for Soupercubes or other freezer safe containers.

By: Yvonne

Yvonne — Fri, 16 Oct 2026 19:52:30 +0000

Can the Panang Curry be frozen in individual serving containers and remain tasty?

By: Meredith

Meredith — Tue, 29 Sep 2026 21:51:00 +0000

I have been making this recipe for years, so I figured I should probably leave a comment. It has become a go-to for me. It is perfect as written, but I usually double the recipe, add broccoli, and do half tamari and half fish sauce. I know it’s not authentic but i love the way the curry soaks into the florets. I usually add a protein (tofu, shrimp, chicken or a combo) and serve over cauliflower rice. It’s super customizable and tastes very close to the real thing we had in Thailand. Try this one if you haven’t!

By: Don

Don — Tue, 02 Jun 2026 23:18:41 +0000

Awesome. I made this in a small Wok and didn’t have Panang Curry paste so just used red curry paste. Used a mix of tamari and fish oil (I eat seafood) and finished off with some home grown Thai basil and red pepper flakes (mix of habanero, ghost, jalapeño and Thai chili). Will make this at least monthly.

By: Shelley

Shelley — Tue, 12 May 2026 01:43:38 +0000

This was a fabulous recipe Kate. I couldn’t find the correct curry so I used red curry. From the scant research I did, the main difference b/t the two curries is that Panang Thai curry has peanuts in it. So, I just added some chopped peanuts. Otherwise, made the recipe as you suggest and it was a real hit!

By: Cookie and Kate

Cookie and Kate — Mon, 11 May 2026 02:27:22 +0000

In reply to Brianna. Hi Brianna, this should keep in the freezer for 3-4 months.

By: Brianna

Brianna — Fri, 08 May 2026 18:36:45 +0000

Really delicious! Thank you so much! If I were to freeze this recipe, about how long would it be good until?

By: Michelle

Michelle — Tue, 03 Mar 2026 11:22:55 +0000

We loved this! Subbed zucchini for the carrots but otherwise made it as written including making the crispy baked tofu. Forgot to add the garish but did serve it over a bag of 90 second quinoa and brown rice that I had in the pantry. Posted a pic on Pinterest.