THAI PANANG CURRY WITH VEGETABLES
This Thai panang curry recipe is so easy to make at home and tastes better than take-out! This recipe is full of veggies and fresh flavor, and the tofu is optional. Recipe yields 4 servings.
Provided by Cookie and Kate
Categories Main dish
Time 45m
Number Of Ingredients 17
Steps:
- If you'd like to serve rice with your curry (optional): Bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you're ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- To make the curry, warm a large skillet with deep sides over medium heat. Once it's hot, add the oil. Add the onion and a sprinkle of salt and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes.
- Add the bell peppers and carrots. Cook until the bell peppers are easily pierced through by a fork, 3 to 5 more minutes, stirring occasionally. Add the garlic and curry paste and cook, while stirring, for 1 minute.
- Add the coconut milk and water, and stir to combine. Bring the mixture to a simmer over medium heat. Reduce heat as necessary to maintain a gentle simmer and cook until the peppers and carrots have softened to your liking, about 5 to 10 minutes, stirring occasionally. If you're adding crispy tofu, stir it in now.
- Remove the pot from the heat. Stir in the peanut butter, tamari, sugar and lime juice. Add salt, to taste (I usually add a pinch or two). If the curry needs a little more punch, add ½ teaspoon more tamari, or for more acidity, add ½ teaspoon more lime juice.
- Divide rice and curry into bowls and garnish with fresh basil, if using. If you love spicy curries, serve with sriracha or chili garlic sauce on the side.
Nutrition Facts : ServingSize 1 serving, no rice or tofu, Calories 349 calories, Sugar 8.5 g, Sodium 599.1 mg, Fat 28.9 g, SaturatedFat 22.4 g, TransFat 0 g, Carbohydrate 21 g, Fiber 3.5 g, Protein 5.9 g, Cholesterol 0 mg
PANANG CURRY WITH CHICKEN
Panang curry with chicken represents the diversity of Thailand's southern region. Panang refers to the island of Penang in Northern Malaysia bordering southern Thailand. Recipe from All Recipes
Provided by Lavender Lynn
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fry the curry paste in the oil in a large skillet or wok over medium heat until fragrant. Stir the coconut milk into the curry paste and bring to a boil. Add the chicken; cook and stir until the chicken is nearly cooked through, 10 to 15 minutes. Stir the palm sugar, fish sauce, and lime leaves into the mixture; simmer together for 5 minutes. Taste and adjust the saltiness by adding more fish sauce if necessary. Garnish with sliced red chile peppers and Thai basil leaves to serve.
Nutrition Facts : Calories 1224.1, Fat 55.4, SaturatedFat 47.8, Cholesterol 48.5, Sodium 863, Carbohydrate 166.2, Fiber 1, Sugar 160.3, Protein 20.2
AUTHENTIC PANANG CURRY WITH WHITE RICE
Spicy Panang Curry is a popular Thai restaurant staple. My favorite is a simplified version made with plain vegetables, but chicken, beef or pork may be added. Add steamed white rice and you have a complete meal. Watch out! This dish tends to be spicy! Note to squeamish: Use a little less curry paste and add a bit more coconut milk to temper the hot!
Provided by astartrekfreak
Categories Curries
Time 35m
Yield 8 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Slice meat (if using) into thin slivers. Spray a large skillet with cooking spray, and fry meat until two-thirds done, then remove and set aside.
- Stir fry vegetables until crisp-done and add to meat.
- Add 1/4 cup coconut milk to pan and bring to boil. Add 1/2 can of curry paste. Lower heat and mix well.
- Add meat and vegetables back in and stir until meat is cooked, but tender.
- Add remaining coconut milk and curry paste. Continue mixing on low heat.
- Stir in fish sauce, 1/2 of frozen lemongrass, and sugar.
- Cook an additional few minutes until coconut milk thickens.
- Serve over white rice and garnish with additional lemongrass flakes.
PUMPKIN PANANG CURRY
Delicious seasonal fall/winter curry (Thai-style) and quite frankly, the best way to eat pumpkin. This is my own concoction, but is based on the pattern of many Thai curries. Like them, you can add other vegetables to this recipe (whatever is in your fridge) with some abandon. Some of the best variations on this have come from tossing in cauliflower, bamboo shoots, mushrooms, etc. Just make sure you allow the vegetable you choose to adequately soften during the simmer. too much and it will be mushy, not enough, and it may be hard or crunchy. Like most curry recipes, it's much easier to do all the cutting ahead of time. The pumpkin especially can be time consuming and hard work to cut and dice. I prefer the flavor of pork loin, but chicken can also be substituted, and this curry works well as a vegetarian dish also. Add more vegetables.
Provided by Cameron Stillion
Categories Curries
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Clean the pumpkin and save the seeds for baking later (if you like). Cut the pumpkin skin off, leaving the stiff orange meat. A small pumpkin will yield a lot of meat, so feel free to freeze the chunks you don't use, that way you can make this recipe again a week from now.
- Start your rice so that it will be hot and ready right when the curry is finished. I recommend one cup per plate at the table.
- Dice the pumpkin meat into ~ 1" cubes. Set aside 4-6 cups of the chunks, and refrigerate or freeze the rest.
- Place your wok or stew pot on the stove on med. high. Add the olive oil and allow it to reach stir-fry temperature. (approx. 1 minute).
- Dice the onion and sautee in the olive oil until golden. (approx. 2 min.).
- Cut the meat into chopstick-accessible sized pieces, and add to the pot with curry paste. Stir them together while they heat, mixing the flavors. The meat should be browned on the outside, but not overdone (approx. 5 min.) Use the fan on your stove, as the curry paste may waft strongly during this phase.
- Shake the coconut cans well and pour them into the pot, be sure to scrape any coconut residue out from the cans, as they tend to settle.
- allow the coconut milk to reach a boil, then turn the heat down to medium. (approx. 5 min.).
- Mix in the pumpkin chunks, and let the mixture simmer. This will soften the pumpkin and further mix the flavors. (5-7 min.).
- Slice the carrot and add it to the mix. Simmer 3 minute.
- Slice the bell peppers and add them to the mix. These cook faster than the pumpkin, and will wilt if left to simmer too long, they should still be a bit crispy. (3 min).
- test the vegetables and ensure they are reaching the right softness, mixing the curry to encourage flavor distribution.
- When they do, remove from heat and add the brown sugar, lime juice, and fish sauce. Adjust the salt level by adding more fish sauce if desired. Adjust the sweet/sour by adding more lime juice if desired.
- To serve, place 1/2-3/4 cup of cooked rice on a plate or bowl, then place a large scoop of curry on top. Be sure to get pieces of meat and pumpkin, and plenty of broth.
- Tear the thai basil leaves into largish chunks, and spread a few on top of the curry, then serve.
Nutrition Facts : Calories 1120.7, Fat 41.8, SaturatedFat 28, Cholesterol 71.4, Sodium 300.5, Carbohydrate 154.7, Fiber 4.7, Sugar 79.4, Protein 32.1
THAI PANANG CURRY (GOURMET STYLE )
I was looking on here and didn't really see a Panang that I was used to eating from military overseas. This one is delicious and has a ton of different tastes. Enjoy!
Provided by ChefdelaGhetto
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 30
Steps:
- In 350 degree oven roast green and red peppers for 8-10 minute Set aside.
- Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
- Mix oils and saute onion and jalapenos Until tan. Add garlic and mushrooms until onions brown. Set aside.
- Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
- Saute all your meat ingredients and set aside.
- Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.
- When ready to serve, mix in Basil and Mint.
- Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil. Serve with lime wedges and enjoy!
- (if you prefer more heat add more red chili I like mine to burn).
Nutrition Facts : Calories 429.4, Fat 28.8, SaturatedFat 15.1, Cholesterol 46.1, Sodium 324.6, Carbohydrate 25.1, Fiber 5.3, Sugar 12.6, Protein 21.7
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