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Vegetable Panang Curry Recipe – Vegitable Panang Curry Recipe – Vegetarian Panang Curry Recipe With Homemade Paste By Veena Theagarajan



I love Thai food. I have posted yellow, red, green curry in my blog. My son is also a big fan of Thai food. Recently we tried at one Thai place near our home. Everyone enjoyed the food there. I am a big fan of Thai curries. When I was looking for options, I saw this Panang curry so I decided to give it a try. Of course, I tried the vegetable version. Even though it is close to Red curry it tasted little different. I had it with steamed rice. But this can go well with Roti, Paratha too.
Ingredients:



For Panang paste:


Dried Chillies – 4 ( Chiles De Abrol)
Green chilies – 2
Cumin seeds – 1/2 teaspoon
Pepper corn – 1/2 teaspoon
Roasted peanut – 3 tablespoon
Lemon grass – 2 Fresh stalks (discard the outer layers)
Kaffir lime leaves – 5
Shallots / small onion- 3
Garlic –  5
Salt to taste


For Curry:


Pan-roasted Tofu – 1 cup
cooked channa / Chickpea- 1/2 cup
Mixed vegetable – 2 cups (Capsicum, Carrots, Broccoli)
Panang curry paste – 2 tablespoon
Onion – 1  (slice length)
Garlic – 2 cloves (chopped)
Coconut milk – 1 cup (thick)
Salt to taste
Coconut oil – 3 teaspoon
Peanut butter – 2 tablespoon
Soy sauce – 1 tablespoon
brown sugar – 1 tablespoon
Lime juice to taste
Basil leaves few



Method:

  • Let’s make a paste first. soak Dry chilies in hot water for 30 mins. keep all other ingredients under Panang curry section handy

 

  • Add all the ingredients under the paste section in the mixer together with soaked chilies and grind to a smooth paste. This paste can last for 2 months in the fridge

 

  • Heat pan with oil. Add Garlic, onion and fry till transparent. Add Panang curry. Fry for a min.

 

  • Add mixed vegetables and required salt, water, peanut butter, sugar mix well. Let it boil

 

  • Add soya sauce. Add cooked chana and tofu. Mix well. Let it boil.

 

  • Add coconut milk when it starts to bubble switch off. Add Lemon juice and basil leaves (if using)

 

 

Serve hot with rice / Noodles. Enjoy

 

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