Panang Curry – The Epoch Times

Recently I shared a new Yellow Curry and Massaman curry recipe, but if I had it my way, I’d serve these dishes together on the same night alongside some homemade naan and roasted vegetables! I’ve also included options for vegan and vegetarian panang curry, because this recipe is easily adaptable to any dietary restrictions.
My affinity for Thai food recipes is no secret–especially ones you can make at home, that taste just as good as take-out! You all have come to LOVE my Homemade Pad Thai just as much as I do, and I have too many other favorite Thai recipes to count. I just love the hugely bold flavors and freshness that comes with dishes, including this one!
I think the thought of making homemade curry can sound intimidating but it’s actually one of the EASIEST meals to make! Let’s walk through it, step by step!
1. Sauté Vegetables.  Heat oil over medium high heat in large non-stick skillet. Sauté onions for 2 minutes, then add bell peppers, garlic and ginger and sauté for 2 minutes more.
2. Add to Make Sauce:  Add curry paste and peanut butter and sauté for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
3. Add Chicken. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
4. Final Touches. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes.  Season with salt and pepper, to taste.
5. Serve curry over hot cooked rice, zoodles or spaghetti squash, with a side for naan.
Which Type?  You have the choice of buying this curry paste or making it homemade.  Personally, I prefer to buy panang curry paste and I am partial to the Mae Ploy Brand.  You can find it at your local Asian market, or on Amazon.
Spice Level.  The spiciness of this dish will largely depend on the type and amount of curry paste you use.  I have found Mae Ploy to be a little spicier than other brands (2 tablespoons is medium spicy). That being said, I found when I used 1 tablespoon Mae Ploy Panang Curry paste it was lacking flavor for my taste.
If you want, you can always use less Panang curry paste and add additional Sriracha/Asian hot chili sauce to taste at the end of cooking.
More Vegetables: This is a great recipe to “clean out your veggie drawer”. Try adding mushrooms, zucchini, bean sprouts, spinach, bamboo shoots or carrots.
Chicken: You can substitute the chicken for shrimp or tofu.
Rice: Brown, white, or jasmine rice pair well with curry, or skip the rice and serve your curry over zoodles or spaghetti squash.
Vegetarian and Vegan Panang:  Use a vegetarian curry paste (one that doesn’t contain fish sauce or shrimp paste).  Also omit the chicken and fish sauce from the recipe and add additional vegetables of tofu!
The customization of this Panang Curry is endless, and so will be your love for it!
This recipe will keep for 5-7 days in the refrigerator (and that makes it a fabulous MEAL PREP dish)!  For even quicker meal prep, you can cut the chicken and slice the red bell peppers in advance.
Panang curry can be frozen for 2-3 months.  Allow it to thaw overnight in the refrigerator and reheat on the stove or in the microwave.  Cook rice fresh for serving.
Read the print-ready version from the original article.
Author: Lauren Allen
Servings: 5
Calories: 327
Prep 15 Mins
Cook 25 Mins
Total 40 Mins
Ingredients
Directions
Heat oil over medium-high heat in large non-stick skillet. Sauté onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
Add curry paste and peanut butter and sauté for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
Serve over hot cooked rice.
Nutrition
Calories: 327kcal
Carbohydrates: 19g
Protein: 41g
Fat: 9g
Saturated Fat: 2g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 4g
Trans Fat: 1g
Cholesterol: 116mg
Sodium: 519mg
Potassium: 850mg
Fiber: 2g
Sugar: 14g
Vitamin A: 1835IU
Vitamin C: 55mg
Calcium: 42mg
Iron: 1mg
This article was originally published on tastesbetterfromscratch.com
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