Panang Vegetable Curry Recipe : Yummilicious Thai Curry!

Panang Vegetable Curry

• Author: Karishma Shah
• Category: Curry
• Cuisine: Thai

Description: Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

Panang Vegetable Curry Recipe Ingredients:

• Rice – Thai Jasmine / Brown – 1 large bowl
• Onions – Shallot – 2 cups (large size, finely chopped)
• Green Bell Peppers – 1 cup (thin sliced)
• Red Bell Peppers – 2 pieces (cubical shaped)
• Yellow Bell Peppers  – 1 cup (thin sliced)
• Red Chilies – 2 pieces
• Green Chilies– ½ cup (chopped)
• Tofu (Bean Curd) – 1 packet
• Butternut Squash / Butternut Pumpkin – 1 piece (chop into chunks)
• Panang Curry Paste – 2 tbsp
• Broccoli – ¼ cup
• Baby Corn – 1 cup
• Carrots – 2 cups
• Peas – ¼ cup
• Beans – ½ cup
• Cauliflowers – 1 small cauliflower (roughly chopped)
• Coriander Leaves – ½ cup each
• Ginger – 2 tbsp. (peeled)
• Garlic – 4 cloves
• Tamarind  – ¼ cup
• Coconut Milk – 2 ¼ cup
• Lime Juice – 1 tbsp
• Vegetable Broth – ½ cup
• Red Chili Powder – ½ tsp
• Cumin Powder– 1 tsp
• Wine Vinegar/ Spicy Soy Sausage/ – 2 tbsp.
• Vegetable Oil – 2 tbsp
• Peanuts – ¼ cup (chopped and toasted)
• Butter – 1 tbsp.
• Sugar – ½ tsp
• Black Pepper – ¼ tsp.
• Salt  – as per taste

Note:  Substitute to wine can be: Juice of Apple/Carrot or Vegetable Stock. Mix the 2 tbsp (¼ cup) tamarind with 2 tbsp water to form paste. You can use Curry Leaves, Cilantro Leaves, Parsley Leaves, Lime Leaves, or Basil Leaves Leaves also.

Panang Vegetable Curry Recipe Steps:

Pre-Preparation:

1. The Panang Curry Paste: In a blender, mix garlic and ginger with some lemon grass and chili powder. Start the food processor till the paste becomes thick.
2. Rice: In a large pot of cold water add butter and salt. Heat the water over a high flame till it forms bubbles. Add rice, turn down the flame and simmer till it’s cooked.

Note: It is fine if you do not want to make paste from scratch. The Panang Curry Paste is available in grocery stores.

Preparation:

1. In a large saucepan, heat oil over a medium flame. Add onions, ginger and garlic, stir till Onions becomes soft and change to golden brown. Mix the Panang curry paste and half of coconut milk. Transfer vegetable stock, chilies and lime leaves. Let the mixture blend well.
2. In a pot, boil the butternut squash till its boiling point is reached. Keep the pot over the medium flame. Add to this vegetables like cauliflower, carrots, bell peppers and tofu. Cook for 15 minutes till the veggies becomes soft and tender.
3. Now sprinkle tamarind, basil leaves, soy sauce and add tofu. Let it simmer until they heated thoroughly. Mix the rice. Season with salt and pepper. Lastly squeeze some lime juice over it.

Additional Information:

• Calories: 590 calories
• Total Time: PT25M
• Serves: 4
• Date Published: 2016-07-19