Gourmet Meal

Rebecca Thompson

Dedicated woman chef with a passion for creating unforgettable main dishes. Innovative and skilled in crafting diverse flavors that leave a lasting impression.

Vegetable Panang Curry

Name: Vegetable Panang Curry
Total time: 30 min
Yield: 4
Cuisine: Mundial
Ingredients: 2-3 Tbsp avocado or coconut oil; 1/2 large yellow onion; 4 large cloves garlic; 1 Tbsp ginger; 1/2 cup panang curry paste; 2 (14 oz.) cans light coconut milk; 1/2-3/4 tsp sea salt; 1-2 Tbsp peanut butter; 1-2 Tbsp maple syrup; 1 small red bell pepper; 2 cups cauliflower florets; 2-3 cups baby spinach; 1 (14 oz) package extra-firm tofu; 1 lb boneless skinless chicken breasts; as necessary rice or quinoa; as necessary lime wedges; as necessary fresh cilantro; as necessary roasted salted peanuts

Panang Curry is a rich and creamy, mild yet flavorful curry originally from Thailand. This particular version is packed with vegetables and gives you an option between tofu or chicken for protein, catering both to the vegans and meat lovers. While Panang Curry is traditionally served in Thailand on special occasions, it has gained recognition worldwide, often enjoyed at family gatherings, potluck dinners, or simply a cozy meal at home.

In this recipe, we're substituting some traditional ingredients with easier-to-find local ones, but that doesn't compromise the deliciousness of the dish. The key components of this curry are fresh ingredients like bell pepper, cauliflower, and baby spinach coupled with the bold flavors of garlic, ginger, and curry paste, which are then harmoniously merged with the creamy coconut milk, peanut butter, and delicate sweetness of maple syrup.

Calories
297
Time
30
Portions
4
Score
4.00

Ingredients

For the Curry

Avocado Or Coconut Oil 2-3 Tbsp
Yellow Onion 1/2 large
Garlic 4 large cloves
Ginger 1 Tbsp
Panang Curry Paste 1/2 cup
Light Coconut Milk 2 (14 oz.) cans
Sea Salt 1/2-3/4 tsp
Peanut Butter 1-2 Tbsp
Maple Syrup 1-2 Tbsp
Red Bell Pepper 1 small
Cauliflower Florets 2 cups
Baby Spinach 2-3 cups

Protein Options

Extra-firm Tofu 1 (14 oz) package
Boneless Skinless Chicken Breasts 1 lb

For Serving

Rice Or Quinoa as necessary
Lime Wedges as necessary
Fresh Cilantro as necessary
Roasted Salted Peanuts as necessary

Preparation

Preparing the Curry

Heat a large rimmed skillet or pot over medium heat. Once hot, add oil and onion and sauté for 3 minutes, stirring frequently, until softened.
Add the garlic and ginger and sauté for 1 minute more.
Add curry paste and cook for 2 minutes, stirring occasionally, until fragrant and slightly bubbly. Add the coconut milk and sea salt and whisk to combine.
Taste and adjust the flavor at this time, adding peanut butter for richness, maple syrup for sweetness, or more salt for balance.
After adjusting for flavor balance, add the bell pepper, cauliflower, and chicken (if using) and bring to a light simmer. Cover and cook for 10-15 minutes or until the cauliflower is tender.

Cooking the Protein

While the curry simmers, heat a medium-sized nonstick or cast iron skillet over medium-high heat. Add enough avocado oil to fully cover the bottom of the skillet and then add the cubed tofu or chicken.
Fry until crispy and golden brown on all sides, about 2 minutes per side. Optionally, you can transfer the cooked protein to a paper towel-lined plate after frying to absorb excess oil.
Once the veggies are tender and the protein is ready, add the fried tofu or chicken to the curry.

Final Steps

When the vegetables are tender and the protein is incorporated, add the baby spinach and stir.
Once the spinach is wilted, the curry is ready to serve with your choice of grains. Enjoy with a squeeze of lime juice and garnish with fresh cilantro and chopped peanuts.

Suggestions

Using Store-bought Curry Paste

Store-bought curry paste is usually a lot saltier and slightly less fresh compared to homemade. To compensate, consider doubling the ginger, omitting the salt, and adding peanut butter and maple syrup to taste.

Optional Proteins and Serving Suggestions

The best part about this recipe is its versatility. You can use either tofu or chicken, or even both if you'd like! Serve it over rice or quinoa, and garnish with fresh cilantro and chopped peanuts for an added crunch.

Storing Leftovers

The curry can be stored in the refrigerator for 4-5 days, and in the freezer for up to 1 month. To reheat, just simmer it in a saucepan until thoroughly hot. It's perfect for those days when you need a quick and delicious meal.

Frequent Questions

Can I use curry powder instead of curry paste?

While curry powder can be used in a pinch, keep in mind that it has a different flavor profile than curry paste. Curry paste includes more herbs and aromatics, creating a fresher, more complex flavor compared to curry powder.

What other vegetables can I add to the curry?

This curry is very versatile, you can also add other favorites like zucchini, carrots, peas, broccoli, or potatoes. Just remember to adjust the cooking time depending on the vegetable’s hardness.

Can this dish be made gluten-free?

Yes, to make this dish gluten-free, ensure the curry paste you use is gluten-free. Some brands might contain gluten so always check the label. Also, use tamari or gluten-free soy sauce if the recipe calls for it.

Is this dish suitable for vegans?

Yes, by simply choosing tofu as your protein source, this dish becomes wholly suitable for a vegan diet. Remember to check your curry paste for any hidden animal products to make sure!

Can I substitute coconut milk with other kinds of milk?

Coconut milk adds a unique richness to the curry that other kinds of milk may not provide. However, if needed, almond milk or soy milk could be used as substitute but keep in mind the curry might not be as rich and creamy.