Panang Curry

Panang curry is a peanut-infused curry that features big flavor in a simple one-pot meal.

Yield: 
3-4 Servings

Updated: Sun, 12/15/2013 - 7:33am

Ingredients: 
  • 2 Tablespoons coconut oil
  • ½ cup finely chopped shallots
  • 1 tablespoon grated fresh ginger
  • 4 garlic cloves, minced
  • 1 (14-ounce) can coconut milk
  • ¼ cup natural peanut butter
  • 2 Tablespoons Vegan Fish Sauce or soy sauce
  • 2 Tablespoons Thai red curry paste
  • ½ cup water (more as needed)
  • Sea salt to taste
  • 1 cup sliced red onion
  • 1 red pepper, chopped
  • 1 cup sliced carrots
  • 2 cups finely chopped broccoli florets or bok choi
  • 1 tablespoon fresh lime juice
  • Chopped, roasted peanuts for garnish
Instructions: 
  1. In a large heavy skillet or wok, heat oil until hot. Add shallots and cook for five minutes. Add garlic and ginger and cook five minutes more.
  2. In a separate bowl whisk together coconut milk, peanut butter, Vegan Fish Sauce and curry paste. Stir into skillet and let cook until fragrant, about 2 minutes.
  3. Whisk in water, onion, red peppers, carrots, and broccoli/bok choi. Stir to combine evenly, then bring to a low boil. Reduce heat and cook uncovered for 10 minutes, or until vegetables are tender.
  4. Remove from heat, stir in lime juice and adjust seasoning to taste. Garnish with peanuts. Serve over rice or quinoa or with rice noodles. Enjoy!