Thai Panang Curry (Vegan)
Vegan Thai panang curry is a delicious thai curry with potent complex flavors. Authentic, better than takeouts easy weeknight recipe! One pot vegan comforting curry under thirty minutes, loaded with vegetables. Best served with steamed jasmine rice!
Servings: 3
Calories: 467kcal
Ingredients
- 3 tablespoons oil coconut, peanut or sesame
- 1/2 cup onions thinly sliced
- 2 teaspoons minced ginger garlic or paste
- 2 green chilies slit
- 4 tablespoons panag curry paste use red curry paste if unavailable
- 1/2 cup roasted and crushed peanuts
- 2 medium potatoes peeled and cubed
- 2 carrots peeled and cubed
- 15 French beans chopped
- 1/2 cup corn kernels
- 1/2 cup chopped bell peppers chopped into strips
- 1/2 teaspoon ground turmeric turmeric powder
- 1 tablespoon palm sugar or brown sugar
- 2 teaspoons soy sauce or tamari optional, I did not use
- 3/4 cup thick coconut milk
- thai basil leaves to serve
Instructions
Prep Work For Thai Panang Curry
- Dry roast peanuts and grind it coarsely in a food processor.
- Combine 4 tablespoons panang curry paste and the crushed peanuts in a bowl. Reserve around 2 teaspoons crushed peanuts for serving.
- Rinse, peel and cube the veggies. Chop bell peppers into strips. Slice the onions thinly.
- Extract milk from 1/2 of a large coconut or use 3/4 cup thick unsweetened coconut milk from a can.
How To Make Thai Panang Curry.
- Once the prep work is done, this curry is super easy to make.
- Switch on your instant pot and press saute button.
- Once it displays hot, add 3 tablespoons sesame oil or peanut oil. Next add minced ginger garlic, slit green chili and sliced onions. Saute well for 2 minutes.
- Now add the panang curry paste-peanut mixture.
- Saute very well for 3-4 minutes until the paste is thoroughly cooked and oi separates from sides.
- Now add 1/2 cup water and de glaze. Mix and cook for a minute.
- Add ground turmeric, palm sugar. Mix well and cook for 2 more minutes.
- Add the chopped veggies.
- Mix the veggies very well to coat the curry paste properly.
- Add 1.5 cups water and salt to taste.
- Close the instant pot and set the timer to 4 minutes. Seal the pressure valve .
- Quick release the pressure and press saute button again.
- Add thick coconut milk and mix gently.
- Add chopped bell peppers and cook in saute mode for 2 minutes.
- Switch off the pot, add thai basil leaves, chopped lemon grass and crushed peanuts. Serve vegan panang curry warm with steamed jasmine rice.
Stove top instructions–
- Use a heavy bottomed pan and follow the recipe exactly as mentioned. After adding potatoes and other veggies, cover the pan and cook for 15 minutes or until the veggies turn tender.
- Add coconut milk, bell peppers and simmer for 2 minutes. remove from flame. Serve.
Notes
Is Panang curry gluten free?– Yes, this version is gluten free as I have not added soy sauce. If preferred you can add 1 tablespoon tamari.
Are panang curry and thai red curry the same?– No they are not. While most of the ingredients used in both these curries are same, they are not entirely the same.
Thai red curry is spicy with sharp notes of chili but this panang curry recipe is moderately spiced and has a slight sweet note. Peanuts are used in this curry but not in thai red curry.
Where can I get panang curry paste? – In the United States you can get in Asian markets and select gourmet stores. You can also order it off online. Here in Chennai I purchase in some organic chains and few gourmet stores carry the same.
Tips for best flavor?- Saute the curry paste very well in oil until oil separates. Also coat the vegetables very well in the curry paste for more flavor.
Storage– This panang curry keeps well for 3-4 days in refrigerator and 2 months in freezer. Store in portioned out containers and reheat gently as required.
Serving Suggestions– Serve this curry piping hot in a bed of freshly steamed jasmine rice or basmati rice. This curry also goes well cooked quinoa.
Nutrition
Serving: 3g | Calories: 467kcal