Going out for Thai Panang Curry is probably one of my favorite meals ever. With my seafood allergy, I usually have to be pretty careful at Thai restaurants, so I did what anyone who wants something “better than takeout,” and made my own! The nutty, red curry sauce draped over vegetables (or meat) is so spicy, so smooth, it brings me back to my (now closed) favorite Thai restaurant, Thai Sook Dee. And get this…this recipe…is VEGAN! You can add meat if you’d like, but I prefer mine with just vegetables.
Thai Panang Curry
Calories per serving: 502
Protein: 12.4* without chicken
- 1 red onion, sliced
- 1 bell pepper sliced
- 1 zuchinni, sliced
- 2 cups of broccoli florets
- 8 cloves of garlic, grated
- 2 tbsp of ginger, grated
- 4 tbsp of red curry paste
- 3 tbsp of peanut butter
- 3 tbsp of chili paste, like sambal olek
- 1 lime, juiced
- 8 basil leaves
- 1 can of lite Thai coconut milk
- 4 cups of cooked rice for serving
- OPTIONAL: Chicken, Shrimp or Tofu
- Add you garlic, ginger, curry paste, peanut butter, and chili paste to a frying pan that’s been sprayed with olive oil. Add half of your lime juice. Sautee until fragrant.
- Add coconut milk to the frying pan and whisk together until smooth. Add salt.
- In a separate pan, get your meat and veggies cooking! Make sure to salt and pepper your meat/vegetables and add the rest of your lime juice for it to cook in. You’ll want to cook these separately and add to the sauce soon.
- Your sauce should be simmering at this point for about 10 minutes. Add your basil leaves and continue to simmer.
- You can add your meat and veg at this point, and either serve immediately or continue to simmer to help develop the flavors.
- Serve over rice or rice noodles!