Thai Panang VegBeef Curry


Panang curry is my favorite Thai curry.  It’s got that sweet creamy spiciness that I love.  Here’s our vegetarianized version of it, adapated from Wei-Chuan’s Thai Cookbook for our vegetarian diet.  We’ve tried and tweeked this recipe several times to get it just right.  We’re really happy with the final result.


  • 4 Morningstar Vegetarian Sausage Patties
  • ½ can of baby corn, each baby corn cut in half
  • 1 red pepper, chopped
  • 1 c green peas
  • 2 T cooking oil
  • 1½ T panang curry paste (this typically yields a mild to medium heat.  you can add or decrease depending on how how you like your curry)
  • 1½ c water

Coconut sauce:

  • 14 oz can coconut milk
  • 1 t soy sauce
  • 2 t sugar
  • 1 Knorr vegetarian bullion cube


Toast the sausage patties for 12 minutes at 350°F.  Allow to cool, and then chop into bite sized pieces (8 pieces each).

Combine the Coconut sauce ingredients in a medium bowl.

Heat the cooking oil in a large sauce pan.  Add the panang curry paste and stir-fry for one additional minute.  Add the Coconut sauce, baby corn and red pepper.  Stir to dissolve the bullion cube and cook covered for 5 additional minutes.  Add the green peas, chopped veggie patties, and water, return to boiling and cook for an additional 3 minutes.  Serve with rice.

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