Curry that’s sooner to make than it’s to get it delivered? We’re in. We’ve executed inexperienced, pink, yellow, and Massaman curries, however we have been lacking one other Thai basic: panang curry! By no means had it? It’s like pink curry’s richer, milder, peanutty cousin, and it’s SO good!
That is our impressed, veggie-packed model made with easier-to-find components and your alternative of hen or tofu for protein. It’s SO wealthy and comforting, you gained’t consider it solely takes half-hour. Allow us to present you the way it’s executed!
What’s Panang Curry?
Panang curry (additionally spelled phanaeng or phanang) is a Thai curry much like pink curry, nevertheless it’s thicker, richer, and made with peanuts. It’s salty-sweet and the cumin and coriander seeds are extra outstanding in taste.
The primary written point out of the dish is believed to be in an 1890 cookbook. Historically, it’s made with pork or different meats and doesn’t comprise greens. Be taught extra about panang curry and discover a extra conventional recipe from Scorching Thai Kitchen.
Our impressed model just isn’t conventional — as an alternative, it’s veggie-forward with choices so as to add both tofu or hen for protein, much like what we’ve tried at Thai eating places within the US. It additionally options components which are simpler to search out in our area.
Learn how to Make Vegetable Panang Curry
We start with a flavorful base of sautéed onion, garlic, ginger, and selfmade panang curry paste. Our selfmade model is contemporary and spicy, however you should use store-bought curry paste with just some changes (suppose including extra ginger, omitting the salt, and including peanut butter and maple syrup).
Subsequent, we add canned gentle coconut milk to present this curry the basic richness of panang curry with out making it too heavy.
Then it’s time to usher in the veggies (and hen, if together with) and simmer them within the curry till tender and cooked via. We like pink bell pepper, cauliflower, and spinach for a distinction of textures, vitamins, and colours, however be at liberty to experiment with different veggies!
If utilizing tofu, it’s finest to prepare dinner it individually till browned on all sides, which ensures the very best taste and texture.
We hope you LOVE this panang curry! It’s:
Wealthy
Savory
Candy
Fast & simple
Veggie-packed
& SO comforting!
It’s a flexible recipe excellent for utilizing up no matter veggies + protein you may have round or making forward to get pleasure from all through the week. Pair along with your favourite grain (we like rice or quinoa) for a satisfying meal!
Collard Inexperienced Spring Rolls or Vibrant Mango Salad with Peanut Dressing could be scrumptious appetizers in the event you’re feeling impressed to make extra.
Extra Thai-Impressed Curry Recipes
In case you do this recipe, tell us! Go away a remark, fee it, and don’t overlook to tag a photograph @minimalistbaker on Instagram. Cheers, associates!
Servings 4 (Servings)
Forestall your display screen from going darkish
PROTEIN OPTIONS non-compulsory
- 1 (14 oz) bundle extra-firm tofu, minimize into 1-inch cubes (vegan possibility)
- 1 lb boneless skinless hen breasts, sliced (meat possibility — pasture-raised, native, natural when potential)
CURRY
- 2-3 Tbsp avocado or coconut oil
- 1/2 giant yellow onion, minced
- 4 giant cloves garlic, pressed or finely minced
- 1 Tbsp ginger, grated or finely minced (~1 inch piece // grated for a stronger ginger taste)
- 1/2 cup panang curry paste (if utilizing store-bought, begin with 2-3 Tbsp and see notes*)
- 2 (14 oz.) cans gentle coconut milk
- 1/2-3/4 tsp sea salt (cut back/omit if utilizing store-bought curry paste)
- 1-2 Tbsp peanut butter (non-compulsory)
- 1-2 Tbsp maple syrup (non-compulsory)
- 1 small pink bell pepper, minimize into bite-size items
- 2 cups cauliflower florets
- 2-3 cups child spinach (non-compulsory)
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CURRY: Warmth a big rimmed skillet or pot over medium warmth. As soon as scorching, add oil and onion and sauté for 3 minutes, stirring often, till softened. Add the garlic and ginger and sauté for 1 minute extra.
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Add curry paste (store-bought curry paste is extra concentrated, so remember to begin with much less!) and prepare dinner for two minutes, stirring sometimes, till aromatic and barely bubbly. Add the coconut milk and sea salt (omit/cut back if utilizing store-bought curry paste) and whisk to mix. Style and regulate at the moment, including peanut butter for richness, maple syrup for sweetness, or extra salt for stability.
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After adjusting for taste stability, add the bell pepper, cauliflower, and hen (if utilizing) and convey to a lightweight simmer. Cowl and prepare dinner for 10-Quarter-hour or till the cauliflower is tender.
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TOFU: Whereas the curry simmers, warmth a medium-sized nonstick or forged iron skillet over medium-high warmth. Add ~1 ½ Tbsp avocado oil (sufficient to completely cowl the underside of the skillet) after which add the cubed tofu. Fry till crispy and golden brown on all sides, ~2 minutes per facet. Optionally, switch to a paper towel-lined plate after frying to soak up extra oil. As soon as the veggies are tender, add the fried tofu to the curry.
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When the greens are tender and the (non-compulsory) protein is included, add the newborn spinach (non-compulsory) and stir. As soon as the spinach is wilted, the curry is able to serve along with your alternative of grains.
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This curry is scrumptious with a squeeze of lime juice and garnished with cilantro and chopped peanuts.
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Leftovers hold for 4-5 days within the fridge or within the freezer for as much as 1 month.
*Prep/prepare dinner time doesn’t embrace cooking non-compulsory proteins.
*Vitamin info is a tough estimate calculated with selfmade panang curry paste, the lesser quantities of avocado oil and salt, and with out non-compulsory components corresponding to grains, tofu, and hen.
Serving: 1 serving (with out added protein or grains) Energy: 297 Carbohydrates: 18.7 g Protein: 3.6 g Fats: 24 g Saturated Fats: 12.2 g Polyunsaturated Fats: 1.9 g Monounsaturated Fats: 7.6 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 732 mg Potassium: 321 mg Fiber: 2.7 g Sugar: 10.7 g Vitamin A: 814 IU Vitamin C: 57 mg Calcium: 41 mg Iron: 0.8 mg
