Panang Vegetable Curry
Panang Vegetable Curry is a flavorful Thai Thai Recipes dish prepared with quality ingredients. Heat oil in a large heavy wide pot over medium heat.
-
Easy Prep ≤ 4 steps · Fast & beginner friendly
-
Moderate 5–8 steps · Everyday home cooking
-
Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat oil in a large heavy wide pot over medium heat.
Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes.
Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
Add remaining 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.
Add kabocha squash to pot, set on sides so all pieces fit in a single layer.
Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes.
Remove squash from pot; stir in cauliflower, carrots, and peppers.
Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes.
Transfer squash to a plate.
Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu.
Cover and simmer until heated through, about 2 minutes, adding more stock if too thick.
Season to taste with salt.
Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over.
Serve curry with steamed jasmine rice.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.