Panang Curry
This is a simple creamy Panang curry recipe that's sweet, nutty and slightly pungent.
- Prep time
- 10 min
- Cook time
- 17 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- •1 tablespoon vegetable oil
- •1 small onion, chopped
- •1 red bell pepper, cored and thinly sliced
- •1 large carrot, peel and chopped bite size (about 1 cup)
- •1 large potato, peel and chopped bite size (about 1 cup)
- •2 cups broccoli, chopped
- •2-4 tablespoons panang curry paste
- •1 14oz can coconut milk
- •1/4 cup water
- •1-2 tablespoons fish sauce or soy sauce for vegan
- •1 1/2 tablespoon natural creamy peanut butter
- •1 1/2 teaspoon tamarind paste or lemon juice
- •1 teaspoon coconut sugar
- •Handful basil leaves, chopped (optional)
- •Jasmine rice, to serve with
Instructions
- 1
In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
- 2
Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
- 3
Add curry paste – start with 2 tablespoons and add more if you want spicier – and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
- 4
Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
- 5
Serve with rice.