Craving a vibrant and flavorful curry that's both satisfying and surprisingly easy to make? Look no further than this Spicy Thai Vegetable Panang Curry! This vegetarian adaptation of the classic Thai dish boasts a rich, creamy coconut milk base infused with aromatic spices like lemongrass, galangal, and chilies, creating a symphony of tastes that will tantalize your taste buds. Forget complicated restaurant recipes – this version simplifies the process while maintaining the authentic, bold flavors you expect from Panang curry. Prepare to be amazed by how easily you can achieve restaurant-quality results at home.
This recipe utilizes readily available vegetables, making it a perfect weeknight meal or a show-stopping dish for your next gathering. We'll guide you through each step, ensuring a perfect balance of spice and sweetness that perfectly complements the creamy texture. Ready to embark on a culinary journey? Let's dive into the simple, step-by-step instructions below.
Tools Needed
- Pan
- Spoon
Ingredients
- Oil
- Panang curry paste: entire can
- Minced garlic: 1 tablespoon
- Diced onions: 1 cup
- Sliced carrots: 2 large
- Sliced celery: 2 stalks
- Bell peppers: 1/2 cup
- Water or vegetable stock: 1 1/2 cups
- Coconut milk: 1 can
- Fish sauce: 1 tablespoon
- Sugar (raw, granulated brown, or palm): 2 tablespoons
- Creamy peanut butter: 1 tablespoon
- Water chestnuts (rinsed and drained): 1 can
- Sliced zucchini: 2 cups
- Lime juice: 1/2 lime
- Fresh Thai basil: 1/2 cup
- Jasmine rice or rice noodles
Step-by-Step Instructions
Step 1. Sauté Aromatics and Vegetables
- Add a little oil and curry paste to a pan on medium heat. Cook and stir for a minute or two to bring out the oils.
- Add minced garlic, cook and stir for another 30 seconds.
- Add diced onions, sliced carrots, and sliced celery. Cook and stir for a couple of minutes until coated with curry paste.
- Add bell peppers and cook and stir for another minute.
Step 2. Simmer in Coconut Milk and Season
- Turn up the heat, add water (or vegetable stock) and coconut milk. Stir well.
- Add fish sauce and sugar. Stir.
- Add peanut butter and stir. Simmer for three minutes.
Step 3. Add Remaining Vegetables and Finish
- Add water chestnuts and zucchini. Bring to a simmer and cook for another five to seven minutes, or until vegetables are tender.
- Stir in lime juice and fresh Thai basil.
Step 4. Serve
- Serve hot with steamed jasmine rice or rice noodles.
Read more: Easy Ground Beef Curry: A Delicious Asian Home-Style Recipe
Tips
- Adjust the amount of curry paste to control spiciness. More paste equals more heat.
- The coconut milk mellows out the heat.
- Celery adds a nice burst of flavor with the heat.
Nutrition
- Calories: 600-700
- Fat: 35-45g
- Carbs: 60-70g
- Protein: 15-20g
FAQs
1. Can I make this curry without coconut milk?
While coconut milk is key to the authentic Panang flavor and creaminess, you can try substituting with full-fat cream or even a cashew cream for a slightly different but still delicious result. The flavor will be altered, however.
2. How can I adjust the spice level?
Control the heat by adjusting the amount of chili paste or fresh chilies you add. Start with less and add more to taste, as it's easier to add heat than to take it away.
3. Can I use different vegetables?
Absolutely! Feel free to substitute your favorite vegetables. Broccoli, bell peppers, zucchini, and eggplant would all work well. Just ensure they are cut into similar-sized pieces for even cooking.
This Spicy Thai Vegetable Panang Curry is a delicious and satisfying meal that's surprisingly simple to create. The vibrant flavors and creamy texture will impress even the most discerning palates, making it a perfect addition to your recipe repertoire. Enjoy the delicious rewards of your culinary adventure!