This is a simple creamy Panang curry recipe that’s sweet, nutty and slightly pungent.
- Author: Caroline Phelps
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 4
- Category: Curries
- Method: Stove top
- Cuisine: Malaysian
- •1 tablespoon vegetable oil
- •1 small onion, chopped
- •1 red bell pepper, cored and thinly sliced
- •1 large carrot, peel and chopped bite size (about 1 cup)
- •1 large potato, peel and chopped bite size (about 1 cup)
- •2 cups broccoli, chopped
- •2-4 tablespoons panang curry paste
- •1 14oz can coconut milk
- •1/4 cup water
- •1-2 tablespoons fish sauce or soy sauce for vegan
- •1 1/2 tablespoon natural creamy peanut butter
- •1 1/2 teaspoon tamarind paste or lemon juice
- •1 teaspoon coconut sugar
- •Handful basil leaves, chopped (optional)
- •Jasmine rice, to serve with
- In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
- Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
- Add curry paste – start with 2 tablespoons and add more if you want spicier – and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
- Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
- Serve with rice.
Keywords: recipe, Thai food, stew, vegetables, main, dinner