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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
MD yasin Sakib
[email protected]Delicious and easy to make, this Panang vegetable curry is a great weeknight meal. The curry paste provided a flavorful base for the sauce, and the coconut milk made it creamy and rich. The vegetables were cooked perfectly, and I loved the addition o
Jacinta Majani
[email protected]This curry was a bit bland for my taste. I think I should have used a hotter curry paste, or maybe added some additional spices. The vegetables were cooked well, but the overall flavor was just a bit underwhelming. I'll try it again with some adjustm
Bushra Syed
[email protected]I'm not a vegetarian, but I'm always looking for ways to incorporate more vegetables into my diet. This Panang vegetable curry was a great way to do just that. The curry was flavorful and satisfying, and the vegetables were cooked perfectly. I especi
Shabnam subhan
[email protected]Easy to make and packed with flavor, this Panang vegetable curry is a winner. The curry paste provided a delicious base for the sauce, and the coconut milk made it creamy and rich. The vegetables were cooked perfectly, and I loved the addition of bel
Noor Ail
[email protected]This curry was a bit too spicy for my taste, but I still enjoyed it. The flavors were well-balanced and the vegetables were cooked perfectly. I think next time I'll use a milder curry paste or add more coconut milk to tone down the heat. Overall, a g
M_Nawaz_bhai
[email protected]The Panang vegetable curry was a delightful surprise. I love the combination of sweet and savory flavors, and the coconut milk made the curry extra creamy and rich. The vegetables were perfectly cooked, retaining their crunch and flavor. I'll definit
akram akram
[email protected]I was craving something comforting and flavorful, and this Panang vegetable curry delivered. The creamy coconut milk and aromatic curry paste created a luscious sauce that enveloped the tender vegetables. I especially enjoyed the addition of red bell
Cadnan Aadan
[email protected]This curry was a hit with my family! The kids loved the mild sweetness of the coconut milk, while the adults appreciated the depth of flavor from the curry paste. I served it with jasmine rice and a side of mango chutney, and it was a perfect meal. D
Peter Njambi
[email protected]Followed the recipe to a T and it turned out perfectly. The curry was rich and flavorful, with a perfect balance of sweet, sour, and spicy. The vegetables were cooked just right, retaining their texture and vibrant colors. Highly recommend this recip
Muzammil Saleem
[email protected]I'm not usually a fan of vegetarian curries, but this one blew me away! The vegetables were tender and flavorful, and the curry sauce was creamy and addictive. I especially loved the addition of bell peppers and baby corn, which gave the dish a nice
Wilfred
[email protected]This Panang vegetable curry was a delightful culinary journey. The vibrant flavors of the curry paste, coconut milk, and vegetables harmonized beautifully, creating a rich and satisfying dish. The recipe was easy to follow, and the result was an auth