VEGETARIAN PANANG CURRY
Make and share this Vegetarian Panang Curry recipe from Food.com.
Provided by sofie-a-toast
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
- Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
- Garnish with cashews and serve over rice or quinoa.
PANANG VEGETABLE CURRY
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Provided by Bon Appétit Test Kitchen
Categories Dinner Coconut Tofu Curry Cauliflower Squash Fall Winter Healthy Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
- Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
- Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.
- Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.
PANANG CURRY WITH TOFU AND VEGETABLES
After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.
Provided by Van Dana
Categories World Cuisine Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
Steps:
- Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
- Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
- Serve panang curry over brown rice.
Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
- Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
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- Put all of the ingredients in a pestle and mortar or cup blender. If using a blender, add 2 tablespoons of water to help it blend easier.
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- If you’d like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
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- Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
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- Heat a bit of oil, or go for vegetable broth if you like to make it oil free. Add your veggie mix and garlic to that pot. Fry all for around 5 minutes.
- Next add coconut milk, peanut butter, and Panang curry paste. Season with salt and pepper, and cook for 8 minutes longer. After 6 minutes, it's time to add the optional maple syrup, lemon juice, and tamari to that pot.
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- Drain excess water from tofu and press block of tofu between paper towels for 10 minutes to remove additional water. Cut into squares.
- Heat peanut oil in a wok or dutch oven over medium-high heat. Add tofu, onion, bell peppers and carrots. Cook for 5 minutes until veggies are just starting to get tender, and the tofu is browned on all sides.
- Redue heat to medium and add garlic, ginger and panang curry paste. Stir in to coat the veggies and cook for another 2 minutes until very aromatic.
- Add coconut milk, fish sauce, mirin, soy sauce, peanut butter and lime juice, stirring to combine. Bring to a boil and then reduce to a simmer. Let cook for 15 minutes until all ingredients are heated through. if using fresh herbs like Thai basil, kaffir lime leaves or curry leaves, add them about 3 minutes before you are finished cooking to soften them and add flavor.
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