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Thai Panang Curry with Vegetables

URL: https://cookieandkate.com/thai-panang-curry-recipe/

Ingredients

The base

  • 1 tablespoon coconut oil or olive oil
  • 1 small white or yellow onion, chopped
  • 1 pinch salt
  • 1 cup red bell pepper, sliced
  • 1 cup yellow, orange or green bell pepper, sliced
  • 1 cup carrots, sliced
  • 2 cloves garlic, pressed or minced
  • 1 to 2 tablespoons panang curry paste
  • 14 ounces regular coconut milk
  • ½ cup water

The flavorings

  • 2 tablespoons peanut butter
  • 1 tablespoon tamari or soy sauce
  • 1 ½ teaspoons coconut sugar or brown sugar
  • 2 teaspoons fresh lime juice

Optional ingredients

  • 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 batch crispy baked tofu
  • to taste fresh Thai basil or regular basil
  • to taste sriracha or chili garlic sauce

Instructions

  1. If serving rice, bring a large pot of water to boil, add rinsed rice, and boil for 30 minutes. Drain and let rest covered.
  2. In a large skillet, heat oil over medium heat. Add onion and salt, cooking until softened.
  3. Add bell peppers and carrots, cooking until tender. Stir in garlic and curry paste, cooking for 1 minute.
  4. Add coconut milk and water, bringing to a simmer. Cook until vegetables are softened to your liking.
  5. Remove from heat and stir in peanut butter, tamari, sugar, and lime juice. Adjust seasoning with salt, tamari, or lime juice as needed.
  6. Serve curry over rice or noodles, garnished with basil and optional spicy sauce.

Nutrition Facts (estimated)

Servings
4
Calories
350
Total fat
20g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg

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