Best 2 Thai Panang Curry With Baby Eggplants And Tofu Recipes

Indulge in the exotic flavors of Thailand with our delectable Panang Curry recipes, a symphony of creamy coconut milk, aromatic spices, and tender vegetables. Embark on a culinary journey as we explore two enticing variations: one brimming with the hearty goodness of baby eggplants and tofu, and the other featuring a medley of colorful vegetables, each bursting with its unique flavor. Prepare to tantalize your taste buds with these authentic dishes that capture the essence of Thai cuisine.

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

THAI PANANG CURRY WITH VEGETABLES

Thai Panang Curry with Vegetables image

This Thai panang curry recipe is so easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor, and the tofu is optional. Recipe yields 4 servings.

Provided by Cookie and Kate

Categories Main dish

Time 45m

Number Of Ingredients 17

Ingredients

Optional: 1 batch crispy baked tofu
Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
1 tablespoon coconut oil or olive oil
1 small white or yellow onion, chopped (about 1 cup)
Pinch of salt, more to taste
1 red bell pepper, sliced into thin (1/4" wide) strips
1 yellow, orange or green bell pepper, sliced into thin (1/4" wide) strips
3 carrots, peeled and sliced on the diagonal into ¼" thick rounds (about 1 cup)
2 cloves garlic, pressed or minced
1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy)
1 can (14 ounces) regular coconut milk
½ cup water
2 tablespoons peanut butter
1 tablespoon tamari or soy sauce**
1 ½ teaspoons coconut sugar or brown sugar
2 teaspoons fresh lime juice, to taste
Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice

Steps:

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.
To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
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.
Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.

Nutrition Facts : ServingSize 1 serving, no rice or tofu, Calories 349 calories, Sugar 8.5 g, Sodium 599.1 mg, Fat 28.9 g, SaturatedFat 22.4 g, TransFat 0 g, Carbohydrate 21 g, Fiber 3.5 g, Protein 5.9 g, Cholesterol 0 mg

PANANG CURRY WITH TOFU AND VEGETABLES

Panang Curry with Tofu and Vegetables image

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

Ingredients

3 cups water, or as needed
2 cups brown rice
1 tablespoon soy sauce, or to taste
½ teaspoon salt
1 tablespoon vegetable oil
2 ½ tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 tablespoon vegetarian fish sauce
1 tablespoon white sugar
5 kaffir lime leaves
8 ounces fried tofu, cubed
2 cups broccoli florets
½ red bell pepper, chopped into 1-inch pieces
¼ cup diagonally sliced carrots

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

Tips:

Use a variety of vegetables: This recipe calls for baby eggplants and tofu, but you can also use other vegetables such as bell peppers, carrots, or green beans.
Adjust the spice level to your liking: Panang curry is typically a mild curry, but you can add more chili peppers to make it spicier. If you're not sure how spicy you like your curry, start with a small amount of chili peppers and add more to taste.
Use fresh ingredients whenever possible: Fresh ingredients will give your curry the best flavor. If you can't find fresh ingredients, frozen or canned vegetables can also be used.
Don't overcook the vegetables: Vegetables should be cooked until they are tender but still have a slight crunch. Overcooked vegetables will become mushy and lose their flavor.
Serve with rice: Panang curry is typically served with rice. Jasmine rice or sticky rice are both good choices.

Conclusion:

Thai Panang Curry with Baby Eggplants and Tofu is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover vegetables. The curry is made with a creamy coconut milk sauce that is flavored with Panang curry paste, lemongrass, and kaffir lime leaves. The baby eggplants and tofu add a nice texture and flavor to the dish. This curry is sure to be a hit with your family and friends.