Panang Curry with Seitan and Green Beans

Thai Fast With Oil Published April 10, 2026

Panang curry is thicker and richer than its red and green cousins — less soupy, more like a thick, clinging sauce. The peanuts ground into the paste give it body, and the reduced coconut milk creates an almost velvety texture. Paired with seitan, which soaks up the sauce and provides a satisfying chew, this is one of the most filling fasting meals you can make.

FASTING LEVEL: Fast With Oil (adaptable for strict days)
SERVINGS: 4
TIME: 25 minutes

INGREDIENTS

- 250g seitan, sliced into strips (or extra-firm tofu, cubed)
- 1 tablespoon vegetable oil (omit for strict days)
- 3 tablespoons panang curry paste
- 1 can (400ml) full-fat coconut milk (do not shake — see method)
- 200g green beans, trimmed and cut into 5cm lengths
- 1 red bell pepper, sliced
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 4-5 kaffir lime leaves, torn (or zest of 1 lime)
- 1 large red chili, sliced (optional)
- Fresh Thai basil leaves (or regular basil)
- Steamed jasmine rice, to serve

METHOD

1. Open the coconut milk without shaking. Scoop out the thick cream from the top — this is your cooking fat. Reserve the thinner liquid below.

2. Heat a wok or large pan over medium-high heat. Add the coconut cream (and oil if using). Once it begins to separate and sizzle — you will see the fat separating from the solids, about 2 minutes — add the curry paste. Fry, stirring constantly, for 1-2 minutes until intensely fragrant.

3. Add the seitan and stir to coat in the paste. Cook for 2 minutes.

4. Add the remaining coconut milk, green beans, and bell pepper. Simmer for 5-7 minutes until the beans are tender-crisp.

5. Stir in the soy sauce, brown sugar, and kaffir lime leaves. Taste and adjust seasoning. The sauce should be noticeably thick — if it is too thin, simmer for another minute or two.

6. Remove from heat and scatter with Thai basil and sliced chili. Serve immediately over jasmine rice.

NOTES

- For strict no-oil days: combine the full can of coconut milk with the curry paste in a cold pot and bring to a simmer together, stirring. You lose the "frying the paste" step but the result is still excellent.
- Panang curry paste usually contains peanuts. If you are allergic, use red curry paste instead and add a tablespoon of sunflower seed butter for richness.
- Kaffir lime leaves make a real difference here. Find them at Asian grocery stores — they freeze perfectly in a zip-lock bag for months.
- On fish days, shrimp or squid are outstanding in panang curry. Add shrimp in step 4, squid in step 5 (it toughens with long cooking).