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Panang Coconut Peanut Butter Curry

Panang Coconut Peanut Butter Curry

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. 1 tablespoon coconut oil
  2. 1 onion, sliced
  3. 2 cloves garlic, minced
  4. 1 tablespoon red curry paste
  5. 1 can (14 oz) coconut milk
  6. 1/4 cup peanut butter
  7. 2 cups mixed vegetables (bell peppers, broccoli, etc.)
  8. Salt to taste

Instructions

  1. Begin by gathering all your ingredients and measuring them out. This will make the cooking process smoother and more efficient.
  2. 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.
  3. Add the sliced onion to the skillet and sauté for about 3-4 minutes, or until the onions become translucent and fragrant.
  4. 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.
  5. 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.
  6. Pour in the can of coconut milk, stirring continuously to incorporate the red curry paste fully. Bring the mixture to a gentle simmer.
  7. 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.
  8. 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.
  9. 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.
  10. After the vegetables are tender, taste the curry and add salt to taste, adjusting the seasoning as needed.
  11. Once done, remove the skillet from heat. Serve the Panang Coconut Peanut Butter Curry over rice or noodles, garnishing with fresh herbs if desired.
  12. Enjoy your delicious homemade Panang Coconut Peanut Butter Curry!

Tips

  1. 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.
  2. 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.
  3. 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.
  4. Garnish for Flavor: Fresh herbs like cilantro or Thai basil can add a burst of freshness when sprinkled on top just before serving.
  5. Serving Suggestions: This curry pairs wonderfully with jasmine rice or rice noodles, which soak up the delicious sauce perfectly.
  6. 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

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