Panang Curry

 

Malaysian and Thai restaurant here serve delicious Panang Curry. I load up my version with fresh vegetables. I like to serve it with rice or rice noodles or even angel hair pasta.

 

Panang Curry

Ingredients

1 red bell pepper, cored and sliced

A handful of broccoli florets

2 carrots, peeled, sliced

2 baby bok choy, sliced

5-6 baby corn, sliced

1 small onion, chopped

1 cup coconut milk

 

Grind to a smooth paste

2-3 cloves of garlic, peeled

1" ginger, peeled

1 tbsp. coriander-cumin powder

1 tsp. lemon zest

1/2 tsp. turmeric powder

1 tsp. paprika

1 tsp. tamarind pulp

A pinch of cinnamon powder

1 tbsp. brown sugar

2 tbsp. peanut butter

salt

 

Tempering

1 tbsp. Oil

2 -3 Thai basil leaves

 

Suggested Accompaniment

Plain Rice

or

Rice Noodles

Or

Angel Hair Pasta

 

Method

1. Heat oil in a saucepan. Add fresh Thai basil leaves. Fry for 30 seconds till the leaves are wilted.

2. Add vegetables, one after the other. Stir fry for 2 minutes.

3. Add ground spice paste and 1 cup water.

4. Bring to boil. Adjust salt.

5. Add coconut milk.

6. Simmer and serve with suggested accompaniment.

 

Note -

1. I have a Thai Basil plant which gives a delicious aroma to this curry. Do not substitute Italian basil. If you do not have Thai basil, just omit it.

 

Print Page