Vegetable Panang Curry
Panang curry is one of my favorite types of Thai curries. It is deeply flavored with spicy chili paste, hints of lime, and a nutty richness from the peanut butter. It is best to find a good quality panang curry paste for this recipe. Look for one at your local food co-op or health food store.
Panang curry paste is typically made from Thai red chilies, shallots, lemongrass, garlic, coriander, galangal (Thai ginger), kaffir lime peel, cumin, and sea salt. Some brands may contain shrimp paste so read labels. This is one of my favorite brands of organic Thai curry pastes.
The key to making really good curries is to first sauté the curry paste in oil. This brings out all of the flavors. I usually sauté the onion first (if using in a recipe), and then add the curry paste. Then add the liquids. This creates a solid foundation with an incredible depth of flavor. Another trick is to be very careful not to overcook the vegetables! Timing will depend on the sizes of your cut veggies, so watch them carefully. You'll want them in the crisp-tender stage when you turn off the heat as they will continue to cook in the hot liquid after the curry is done cooking.
If you would like more protein, feel free to add some cubed tofu, cooked chickpeas, or cubed halibut to the curry. If adding fish, add it when you add the broccoli and zucchini as it only takes a few minutes to cook. If you are on a vegan or vegetarian diet, replace the fish sauce with either coconut aminos or wheat-free tamari.
Vegetable Panang Curry
Thai panang curry is so easy to make at home, all you need is a high-quality panang curry paste—look for one at your local health food store. Any vegetables can be used in this recipe. Try chopped cauliflower, bell peppers, sweet potatoes, or green beans. Serve with Black Rice or White Basmati Rice.
- Heat a 4-quart pot over medium heat. Add the oil, then add the onion. Sauté for about 5 minutes.
- Add the curry paste and sauté a minute or so more.
- Add the stock, coconut milk, peanut butter, and fish sauce. Break up the peanut butter with a spatula.
- Add the potatoes and mushrooms; cover and simmer for about 10 minutes. You want the potatoes partially cooked at this point.
- Then add the broccoli, zucchini, and cabbage. Simmer for another 5 minutes or so. The veggies should be crisp tender and the potatoes cooked through (but not mushy).
- Turn off the heat, taste and add salt or more fish sauce if needed. Stir in the cilantro and serve!
- Serve with lime wedges and cooked rice if desired.
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About the Author
Ali Segersten
Alissa Segersten holds a Bachelor's of Science in Nutrition from Bastyr University and a Master’s of Science in Human Nutrition and Functional Medicine from the University of Western States. She is a Functional Nutritionist, the mother of five children, a whole foods cooking instructor, professional recipe developer, and cookbook author. She is passionate about helping others find a diet that will truly nourish them. Alissa is the author of two very popular gluten-free, whole foods cookbooks and guidebooks: The Whole Life Nutrition Cookbook and Nourishing Meals. She is also the co-author of The Elimination Diet book.Nourishing Meals Newsletter
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Our whole family really enjoyed this curry. Thanks for the recipe!
Thanks Lindsey! So glad you enjoyed it! :)