Best 2 Panang Vegetable Curry Recipes

**Panang Vegetable Curry: A Delightful Symphony of Flavors and Vibrant Colors**

Embark on a culinary journey to Southeast Asia with the enticing Panang Vegetable Curry, a symphony of flavors and vibrant colors that will tantalize your taste buds. Originating from Thailand, this delectable dish is a harmonious blend of sweet, sour, and savory flavors, brought together by a creamy and aromatic peanut-based sauce. Panang Vegetable Curry showcases a medley of fresh vegetables, each contributing its unique texture and flavor. From the crisp bell peppers and succulent carrots to the tender green beans and hearty potatoes, every bite is a delightful exploration of textures. Immerse yourself in the rich and creamy peanut sauce, infused with aromatic spices like lemongrass, galangal, and kaffir lime leaves, which impart a captivating depth of flavor. This versatile curry can be tailored to your desired level of spiciness, making it a perfect choice for both those who crave a mild kick and those who delight in a fiery explosion. Whether served with steamed rice or fluffy roti bread, Panang Vegetable Curry promises a satisfying and unforgettable culinary experience.

Check out the recipes below so you can choose the best recipe for yourself!

PANANG VEGETABLE CURRY

Panang Vegetable Curry image

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

Ingredients

2 tablespoons vegetable oil
2 large shallots, thinly sliced
2 tablespoons Panang Curry Paste
2 tablespoons chopped peeled ginger
2 1/3 cups canned unsweetened coconut milk, divided
1 1/2 cups (or more) vegetable stock
8 fresh or frozen makrut lime leaves
2 dried chiles de árbol
1 4-pound kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded
1 small head of cauliflower (about 1 1/2 pounds), cored, broken into 1"-2" florets
1 pound carrots, peeled, cut on a diagonal into 1/2" slices
2 red bell peppers, cut into 1/2" squares
1/4 cup liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water
1/2 cup thinly sliced fresh basil, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 tablespoon fresh lime juice
1 12-ounce package firm tofu, drained, patted dry, cut into 1" cubes
Kosher salt
1/4 cup chopped peanuts
Steamed jasmine rice
Ingredient info: Unsweetened coconut milk, chiles de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

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 TOFU AND VEGETABLE CURRY

PANANG TOFU AND VEGETABLE CURRY image

Categories Vegetable Sauté Healthy

Yield 3-4 Bowls

Number Of Ingredients 28

Ingredients

Ingredients:
3 tbspoons panang curry paste
1/2 cup coconut milk
1/2 tspoon soy sauce
1/2 tspoon lime zest
1/2 tspoon sugar
2 Tbls peanut butter
1/2 pack tofu - cubed
2 Carots sliced thin on the bias
8-10 mushrooms - chopped
1 red pepper - chopped
1 dried whole red chillies
salt to taste
2 tbspoon oil
fresh cliantro - chopped for garnish
Thai rice
For Panang curry paste
2 dried chillies
1 medium shallots (finely chopped)
2 cloves of garlic (finely chopped)
1/2 tspoon ginger (finely chopped)
1/2 tspoon lime zest
1 tspoon cilantro roots and stalks (not the leaves)
pinch cumin seeds
pinch whole white pepper
pinch of clove
pinch of cinnamon
bit of star anise

Steps:

Method: Heat half the oil in a thick bottomed pan and saute the tofu till they turn golden. You can also deep fry them, but I rarely deep fry anything at home. Mix the panang curry paste in a mortar and pestle or roughly grind it in a mixer. Set it aside. Heat the rest of the oil and temper it with red chilli. Add the panang curry paste and saute for a couple of minutes. Then add the coconut milk and let it cook on medium heat (closed lid) for 4-5 minutes. Then add soy sauce, lime zest, sugar and salt. Add tofu and the vegetables and cook till the vegetables are done and the curry has a thick sauce. In the meantime, boil rice noodles as per the package instructions. Serve the tofu panang curry over rice noodles and garnish with fresh cilantro.

Tips:

Use a generous amount of vegetables to make the curry more filling and nutritious.
Feel free to add other vegetables such as carrots, bell peppers, or broccoli to the curry.
If you prefer a spicier curry, add more red curry paste or a chopped chili pepper.
For a creamier curry, add coconut milk or yogurt.
Garnish the curry with fresh cilantro, basil, or mint before serving.

Conclusion:

Panang vegetable curry is a delicious, healthy, and easy-to-make dish that can be enjoyed by people of all ages. It is a great way to use up leftover vegetables and is a perfect meal for a weeknight dinner. The curry can be served with rice, noodles, or bread and is sure to be a hit with your family and friends.