Panang curry is the richest, most aromatic member of the Thai curry family, and it happens to be practically engineered for keto. Thick coconut cream forms the base, toasted peanuts (swapped here for keto-friendlier almond butter) provide body, and makrut lime leaves give the whole pot that unmistakable fragrance you cannot get from any other ingredient. Pair it with crumbled tempeh that gets a hard sear in coconut oil, and you have a dinner that tastes like something from a proper Thai kitchen, not a diet plan.

The macros tell a compelling story: 31 grams of fat from coconut cream and oil, 19 grams of complete plant protein from tempeh, and only 8 grams of net carbs per generous serving. Fat accounts for nearly 69% of the total calories, which is right in the sweet spot for maintaining ketosis while feeling genuinely satisfied. The combination of coconut fat and fermented soy protein keeps you full for hours without any blood sugar roller coaster.

This recipe is built specifically for batch cooking. The panang sauce actually improves over two to three days as the spices bloom and meld in the fridge. Cook the full batch on Sunday, portion into four containers with the coconut-lime cauliflower rice alongside, and you have dinners handled through Wednesday or Thursday. Each component reheats beautifully — the sauce loosens back up with gentle heat, and the cauliflower rice stays separate and fluffy.

Ingredients (serves 4)

For the panang tempeh:

  • 14 oz (400g) tempeh, crumbled into rough bite-sized pieces
  • 3 tablespoons (45ml) coconut oil, divided
  • 3 tablespoons (45g) vegan panang curry paste (check label — no shrimp paste)
  • 1 can (13.5 oz / 400ml) full-fat coconut cream
  • 2 tablespoons (32g) unsweetened almond butter
  • 1 tablespoon (15ml) tamari or coconut aminos
  • 1 tablespoon (15ml) fresh lime juice
  • 1 teaspoon sriracha or sambal oelek (optional, for heat)
  • 4 makrut lime leaves, torn (or 1 teaspoon lime zest)
  • 1 tablespoon (6g) fresh ginger, finely grated
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground white pepper

For the coconut-lime cauliflower rice:

  • 1 large head cauliflower (about 1.5 lbs / 680g), riced
  • 1 tablespoon (15ml) coconut oil
  • 1/4 cup (60ml) full-fat coconut cream
  • Zest of 1 lime
  • 1 tablespoon (15ml) fresh lime juice
  • 1/4 teaspoon fine sea salt

For garnish:

  • 2 tablespoons (12g) unsweetened toasted coconut flakes
  • 1/4 cup (10g) fresh Thai basil leaves, torn
  • 1 red Thai chile, thinly sliced (optional)
  • Lime wedges

Instructions

  1. Prepare the tempeh. Crumble the tempeh into rough pieces about the size of a large walnut — some smaller crumbles mixed in are fine and give you textural variety. If your tempeh tastes particularly bitter, steam it over boiling water for 10 minutes first, then pat completely dry with paper towels.

  2. Sear the tempeh. Heat 2 tablespoons of coconut oil in a large skillet or wok over medium-high heat until the oil shimmers. Add the crumbled tempeh in a single layer, working in two batches if needed to avoid crowding. Cook without stirring for 3 to 4 minutes until the underside turns deep golden brown, then flip and sear the other side for another 2 to 3 minutes. Transfer the crispy tempeh to a plate and set aside.

  3. Build the curry base. In the same skillet, reduce heat to medium and add the remaining 1 tablespoon of coconut oil. Add the curry paste and stir constantly for 60 to 90 seconds until fragrant and the paste darkens slightly. Add the grated ginger and minced garlic, stirring for another 30 seconds until aromatic.

  4. Add the coconut cream. Pour in the full can of coconut cream and stir well to dissolve the curry paste completely. Drop in the torn makrut lime leaves, add the almond butter, tamari, and white pepper. Stir until the almond butter melts into the sauce and everything is smooth. Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

  5. Combine tempeh and sauce. Return the seared tempeh to the skillet and fold it gently into the panang sauce. Simmer together for 3 to 4 minutes so the tempeh absorbs some of the curry flavor. Remove from heat, stir in the lime juice and sriracha if using. Taste and adjust salt — the tamari may be sufficient, but add a pinch of sea salt if it needs brightness.

  6. Make the cauliflower rice. While the curry simmers, rice the cauliflower using a food processor or box grater. Heat 1 tablespoon of coconut oil in a separate large skillet over medium heat. Add the riced cauliflower and cook for 5 to 6 minutes, stirring frequently, until tender but not mushy — you want individual grains, not porridge. Stir in the coconut cream, lime zest, lime juice, and salt. Cook for 1 more minute until the coconut cream is absorbed.

  7. Portion for meal prep. Divide the coconut-lime cauliflower rice among four meal-prep containers. Spoon the panang tempeh and sauce over the top. Let everything cool to room temperature (about 20 minutes) before sealing lids. Garnish with toasted coconut flakes, Thai basil, and chile slices just before eating — store these separately in small bags or containers to keep them fresh.

  8. To reheat. Microwave each container for 2 to 3 minutes, stirring halfway through. Alternatively, reheat in a covered skillet over medium-low heat for 5 to 6 minutes, adding a splash of water or coconut cream if the sauce has thickened too much.

Nutrition per Serving

Nutrient Amount
Calories ~405 kcal
Fat ~31g
Protein ~19g
Total Carbs ~13g
Fiber ~5g
Net Carbs ~8g

Nutrition is approximate, calculated from the stated ingredients using standard USDA values. Actual macros may vary based on specific brands of coconut cream and curry paste.

Tips & Variations

Choose your curry paste carefully. Many commercial panang curry pastes contain shrimp paste, which is not vegan. Look for brands like Mae Ploy's vegan line, Mekhala, or Thai Kitchen, and always read the label. If you cannot find a vegan panang paste, use a vegan red curry paste with a tablespoon of almond butter — you lose the lime-leaf complexity but keep the spirit of the dish.

Watch the carbs in curry paste. Some brands sneak in sugar as the second or third ingredient, which can add 2 to 3 grams of hidden carbs per tablespoon. Check the nutrition label and aim for pastes with under 2 grams of carbs per tablespoon. The difference between brands can easily push your net carbs over the threshold.

Swap the almond butter. If you have a tree nut allergy, tahini works beautifully here and keeps the recipe nut-free. Use the same amount — 2 tablespoons. Sunflower seed butter is another solid option, though it may turn slightly green from a harmless chlorophyll reaction when heated.

Storage and shelf life. The fully assembled bowls keep in the refrigerator for up to 5 days. The sauce thickens considerably as it cools, which is normal — coconut cream solidifies below room temperature. A brief reheat brings everything back to its original silky consistency. Do not freeze the cauliflower rice portion, as it turns waterlogged when thawed. The curry sauce alone freezes well for up to 6 weeks.

Boost the protein. If you want to push closer to 25 grams of protein per serving, add 4 ounces of pressed extra-firm tofu, cubed and seared alongside the tempeh. This adds roughly 5 grams of protein and only 1 gram of net carbs per serving, keeping you well within keto range.

Frequently Asked Questions

Is panang curry keto-friendly?
Traditional panang curry is one of the most keto-compatible Thai curries because it relies on coconut cream and ground nuts for its characteristic thick, rich sauce rather than the sugar-heavy sauces found in some other Thai dishes. The main thing to watch is the curry paste itself — some brands add sugar. With a clean paste and no added sweetener, the curry base is almost entirely fat from coconut cream, making it an ideal keto vehicle. This recipe keeps the full serving at 8 grams of net carbs, well within daily keto limits.
Can I use tofu instead of tempeh?
Yes. Press extra-firm tofu for at least 20 minutes, then cut into 1-inch cubes and sear in coconut oil until golden on all sides. Tofu has a milder flavor and softer texture, so it will taste different but work well with the panang sauce. The macros shift slightly — tofu has less protein and fewer carbs per ounce than tempeh, so your net carbs may drop to around 6 to 7 grams per serving while protein decreases by about 3 grams.
How do I reheat this without the sauce breaking?
Coconut cream sauces can sometimes look separated or grainy after refrigeration — this is purely cosmetic and caused by the fat solidifying. Reheat gently over medium-low heat on the stove, stirring frequently, and the sauce will emulsify back together within a couple of minutes. Adding a tablespoon of water or fresh coconut cream while stirring helps it come together faster. Avoid blasting it on high in the microwave, which can cause the coconut fat to pool on top. Medium power with a stir halfway through works best.
What makes this recipe vegan keto instead of regular vegetarian keto?
This recipe contains zero animal products — no eggs, dairy, honey, or ghee. The fat comes entirely from coconut cream and coconut oil, the protein from tempeh (fermented soybeans), and the richness from almond butter. If you follow standard lacto-ovo vegetarian keto and want to add dairy, a tablespoon of ghee for searing the tempeh adds incredible nutty depth, and a small drizzle of full-fat yogurt at serving enriches the sauce beautifully. Neither addition changes the net carbs meaningfully.
Can I use pre-riced cauliflower from a bag?
Absolutely, and it saves significant prep time for batch cooking days. Use about 20 ounces (570g) of pre-riced cauliflower, which is roughly equivalent to one large head. The only adjustment is cooking time — frozen pre-riced cauliflower releases more water, so cook it a minute or two longer before adding the coconut cream, and make sure the excess moisture has evaporated. Fresh riced cauliflower from the refrigerated section works with no modifications at all.