Panang Cucumber Curry Recipe | Vegetarian Times Skip to main content

Panang Cucumber Curry

With a little heat and a spicy curry paste, cucumbers star in a hearty Indonesian dish. Serve in bowls with steamed basmati rice.



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1 Tbs. canola oil
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1 4-oz. can panang curry paste, such as Maesri
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1 13-oz. can light coconut milk
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3 kaffir lime leaves, or 1 ½ tsp. grated lime zest
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1 ½ tsp. low-sodium soy sauce, plus more to taste, optional
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1 large English cucumber or 2 medium garden cucumbers, peeled, seeded, and cut into ¾-inch cubes (2 cups)
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1 small red bell pepper, cut into strips (1 cup)
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½ onion, thinly sliced
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⅔ cup Thai basil leaves or coarsely chopped sweet basil leaves
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14 oz. extra-firm tofu, drained and cut into ¾-inch cubes
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¼ cup coarsely chopped cilantro
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2 tsp. fresh lime juice


1. Heat oil in large skillet over medium-low heat. Add curry paste, and cook 4 minutes, or until paste thickens and begins to brown, stirring often. Stir in coconut milk, kaffir lime leaves, and soy sauce (if using). Simmer 5 minutes, or until sauce thickens enough to coat back of spoon.

2. Add cucumber, bell pepper, and onion to curry sauce. Simmer 10 to 12 minutes, or until cucumber is crisp-tender. Stir in basil, then gently fold in tofu. Simmer 3 minutes, or until tofu is heated through. Stir in cilantro and lime juice. Season with more soy sauce, if desired.

Nutrition Information: 

9 g
Total Fat: 
11 g
Saturated Fat: 
4 g
12 g
0 mg
795 mg
5 g
6 g
Serves 6

Comments on this Recipe

Okay. I didn't deseed the cucumber. I thought the seedy slices tasted better than the cucumber slices without seeds.