If you're craving a dish that’s bursting with flavor and easy to whip up, look no further than this delightful Panang Coconut Peanut Butter Curry! This Thai-inspired recipe combines the rich creaminess of coconut milk with the nutty goodness of peanut butter, creating a mouthwatering sauce that envelops fresh, vibrant vegetables. Perfect for a weeknight dinner or impressing guests, this curry is not only delicious but also quick to prepare, taking just 35 minutes from start to finish. Ready to dive into a world of culinary bliss? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 tablespoon coconut oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tablespoon red curry paste
- 1 can (14 oz) coconut milk
- 1/4 cup peanut butter
- 2 cups mixed vegetables (bell peppers, broccoli, etc.)
- Salt to taste
Instructions
- Begin by gathering all your ingredients and measuring them out. This will make the cooking process smoother and more efficient.
- In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Allow the oil to melt and coat the bottom of the pan.
- Add the sliced onion to the skillet and sauté for about 3-4 minutes, or until the onions become translucent and fragrant.
- Stir in the minced garlic and cook for an additional 1-2 minutes, being careful not to let it burn. The garlic should be fragrant and lightly golden.
- Next, add 1 tablespoon of red curry paste to the skillet. Stir well to combine it with the onions and garlic, cooking for about 1-2 minutes to release the flavors of the curry paste.
- Pour in the can of coconut milk, stirring continuously to incorporate the red curry paste fully. Bring the mixture to a gentle simmer.
- Once the coconut milk is heated through, add 1/4 cup of peanut butter to the skillet. Stir until the peanut butter is completely melted and integrated into the sauce.
- Add the mixed vegetables to the skillet. You can use a combination of bell peppers, broccoli, and any other vegetables you prefer. Stir well to coat the vegetables in the curry sauce.
- Allow the curry to simmer for about 10-15 minutes, stirring occasionally. This will help the vegetables cook through while absorbing the flavors of the sauce.
- After the vegetables are tender, taste the curry and add salt to taste, adjusting the seasoning as needed.
- Once done, remove the skillet from heat. Serve the Panang Coconut Peanut Butter Curry over rice or noodles, garnishing with fresh herbs if desired.
- Enjoy your delicious homemade Panang Coconut Peanut Butter Curry!
Tips
- Prep Ahead: To streamline your cooking process, measure out and chop all your ingredients before you start. This will make it easier to focus on cooking without interruptions.
- Customize Your Veggies: Feel free to mix and match your favorite vegetables! Bell peppers, broccoli, carrots, and snap peas all work beautifully in this curry.
- Adjust the Spice: If you like your curry with a kick, consider adding extra red curry paste or a pinch of chili flakes to elevate the heat level to your liking.
- Garnish for Flavor: Fresh herbs like cilantro or Thai basil can add a burst of freshness when sprinkled on top just before serving.
- Serving Suggestions: This curry pairs wonderfully with jasmine rice or rice noodles, which soak up the delicious sauce perfectly.
- Leftovers: If you have any leftovers, store them in an airtight container in the fridge. The flavors will continue to meld, making it even tastier the next day!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 15g
Protein: 12g
Fat: 32g
Saturated Fat: 22g
Cholesterol: 0mg