Description
This vibrant Panang Curry features fresh vegetables simmered in a creamy coconut milk sauce with aromatic spices, offering a perfect balance of sweetness and heat. Served over fluffy jasmine rice, it’s a comforting and satisfying dish that’s easy to customize.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons Panang curry paste
- 1 can (400 ml) coconut milk
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 1 cup snap peas
- 1 cup carrots, sliced
- 1 cup baby corn, halved
- Fresh basil leaves, for garnish
- Cooked jasmine rice, for serving
Instructions
- Wash all the vegetables thoroughly under cold water.
- Slice the onion into thin strips and set aside.
- Mince the garlic and grate the ginger, then combine them in a small bowl.
- Slice the red and yellow bell peppers into thin strips.
- Cut the broccoli into bite-sized florets.
- Trim the snap peas and set aside.
- Peel and slice the carrots into thin rounds.
- Halve the baby corn if they are whole.
- In a large skillet or wok, heat the vegetable oil over medium heat for about a minute.
- Add the sliced onion and sauté for 3-4 minutes until translucent and slightly golden.
- Add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
- Stir in the Panang curry paste and cook for 2 minutes to meld the flavors.
- Pour in the coconut milk, stirring continuously to combine with the curry paste.
- Add the soy sauce and brown sugar, stirring well. Let it simmer for about 5 minutes to thicken.
- Add the sliced red and yellow bell peppers, cooking for about 2 minutes until they start to soften.
- Toss in the broccoli florets, snap peas, sliced carrots, and baby corn, stirring to coat in the sauce.
- Cover the skillet with a lid and steam the vegetables in the sauce for 5-7 minutes until tender but vibrant.
- Check for doneness and cook for an additional 2-3 minutes if needed.
- Remove the skillet from heat and taste the curry. Adjust seasoning with salt or more soy sauce if necessary.
- Serve the curry over cooked jasmine rice and garnish with fresh basil leaves.
Notes
- Feel free to customize the vegetables based on your preference or seasonal availability.
- For added protein, consider adding tofu, chicken, or shrimp to the curry.
- This dish can be made ahead of time and reheated, making it perfect for meal prep.
- Prep Time: 15 minutes
- Cook Time: 25 minutes