Craving a cozy and comforting meal that’s both nutritious and delicious? Look no further than our Vegan Panang Curry recipe! Made with simple ingredients you likely already have in your fridge, along with creamy coconut milk and flavorful Panang curry paste, this dish is the epitome of easy, wholesome cooking. Plus, it’s gluten-free and oil-free, making it a guilt-free indulgence that everyone can enjoy. Join us as we embark on a culinary journey to Thailand and discover the joy of homemade Panang curry that’s both super simple and incredibly satisfying.
Simple Ingredients, Big Flavor: One of the best things about our Vegan Panang Curry recipe is its simplicity. With just a few basic ingredients, you can create a dish that’s bursting with flavor and complexity. All you need is coconut milk, Panang curry paste, your favorite vegetables, and a touch of sweetness from maple syrup or coconut sugar. Feel free to get creative and use whatever vegetables you have on hand – from bell peppers and broccoli to carrots and zucchini, the possibilities are endless!
Creamy Coconut Milk: Coconut milk is the secret ingredient that gives our Panang Curry its rich and creamy texture. Not only does it add depth and richness to the dish, but it also helps balance out the bold flavors of the Panang curry paste. Look for full-fat coconut milk for the creamiest results, and be sure to give it a good shake before opening to ensure that the cream and liquid are well combined. Feel free to switch to light coconut milk if you are watching your fats.
Flavorful Panang Curry Paste: Panang curry paste is the star of the show in our recipe, providing the dish with its signature Thai flavors. Made from a blend of red chili peppers, lemongrass, garlic, shallots, and spices, Panang curry paste adds warmth and complexity to the dish. Look for a vegan-friendly brand of Panang curry paste at your local grocery store or Asian market, and adjust the amount according to your desired level of spiciness. I prefer Maesri curry paste available on Amazon.
Gluten-Free and Oil-Free: Our Vegan Panang Curry is not only delicious but also suitable for those with dietary restrictions. It’s gluten-free, making it perfect for anyone with gluten sensitivities or allergies. Plus, it’s oil-free, reducing unnecessary calories and unhealthy fats while still delivering all the flavor and satisfaction of traditional Panang curry.
Super Simple Preparation: One of the best things about our Vegan Panang Curry recipe is how easy it is to prepare. Simply sauté your vegetables, add the Panang curry paste and coconut milk, and simmer until everything is tender and flavorful. Serve your curry over cooked rice or noodles for a complete and satisfying meal that’s ready in minutes. It’s perfect for busy weeknights when you need something quick, easy, and nourishing.
Plant Based Panang Curry
Equipment
Ingredients
- 1 small white onion, diced
- 1 red bell pepper, chopped in bite size pieces
- 1 yellow pepper, chopped in bite size pieces
- ⅓ cauliflower, in florets (about 3 cups)
- 1 large carrot, peeled and sliced
- 2 garlic cloves, minced
- 2 tbsp Panang Curry paste(Maesir is what I prefer)
- 1 can full fat or light coconut milk
- 1 tbsp tamari or soy sauce
- 1 tbsp coconut sugar
- 2 tbsp natural peanut butter
- 2 tsp fresh lime juice
- 2 tbsp cilantro, chopped
- 2 cup jasmine rice
Instructions
- In your rice cooker add rice and water and select correct setting.
- While the rice is cooking, prepare all your vegetables.(Feel free to switch up the vegetables)
- To the dutch oven, add a splash of water and saute the onions. After 3 minutes once the onions start to soften add the remaining vegetables and garlic and cook for additional 5 minutes. Add water as needed to prevent burning.
- Add coconut milk, peanut butter, coconut sugar, tamari and panang curry paste. Stir to combine and continue to cook until vegetables are tender. Approximately 5 minutes.
- If you want your sauce to be thicken take 1 tbsp of cornstarch and 1 tbsp of water and make a slurry and add to the dish and stir and remove from the heat and allow to thicken.
- Serve over rice, sweet potato fries and add tofu. Squeeze lime and add chopped cilantro.
Video
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