Best 2 Panang Vegetable Curry Recipes

Panang vegetable curry is a delicious and flavorful vegetarian dish that combines the rich flavors of Panang curry paste with a variety of vegetables. Panang curry paste is a Thai curry paste that is made with a combination of chilies, lemongrass, galangal, garlic, shallots, and shrimp paste. It has a sweet and nutty flavor with a medium heat level. Vegetables that commonly used in Panang vegetable curry include bell peppers, carrots, green beans, baby corn, and bamboo shoots. Panang vegetable curry is often served with rice.

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:

For a richer flavor, use a combination of vegetable broth and coconut milk.
Add a tablespoon of tamarind paste or lime juice for a tangy flavor.
If you like your curry spicy, add a teaspoon or two of red pepper flakes or chopped chili pepper.
For a sweeter curry, add a tablespoon or two of brown sugar or honey.
If you don't have bamboo shoots, you can substitute water chestnuts or jicama.
Serve Panang Vegetable Curry with rice, noodles, or roti.

Conclusion:

Panang Vegetable Curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and can be tailored to your own taste preferences. The creamy coconut milk and fragrant spices make this curry a truly special dish. So next time you are looking for a flavorful and satisfying vegan meal, give Panang Vegetable Curry a try.