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4 EASY vegan Curry Recipes to make AT HOME!

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Yeung Man Cooking
Yeung Man Cooking
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Recipes in this Video

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Originating from Thailand, Panang Curry is a rich and aromatic dish that showcases the balance of sweet, salty, and spicy flavors typical of Thai cuisine. Traditionally made with beef or chicken, it is often served with rice and is a staple in many Thai households. Today, Panang Curry has gained popularity worldwide, with many variations adapting the recipe to local tastes and available ingredients.

Ingredients

  • coconut milk
  • Panang curry paste
  • chicken
  • red bell pepper
  • basil leaves
  • fish sauce
  • palm sugar
  • kaffir lime leaves
  • vegetable oil
  • Thai eggplant
  • lime juice
  • water

Instructions

  1. 1Heat vegetable oil in a large pan over medium heat until shimmering.
  2. 2Add Panang curry paste and cook until fragrant, about 2-3 minutes.
  3. 3Pour in coconut milk and stir to combine.
  4. 4Add chicken and cook until no longer pink, about 5-7 minutes.
  5. 5Stir in red bell pepper and Thai eggplant, cooking until tender, about 4-5 minutes.
  6. 6Add fish sauce, palm sugar, and lime juice, stirring to dissolve sugar.
  7. 7Tear kaffir lime leaves and add to the curry.
  8. 8Simmer for 10 minutes to allow flavors to meld.
  9. 9Stir in basil leaves just before serving.
  10. 10Serve hot with jasmine rice.

Ingredient Alternatives

coconut milk

Healthier: light coconut milk

Cheaper: regular milk + coconut extract

Light coconut milk reduces calories while maintaining flavor.

Panang curry paste

Healthier: homemade curry paste

Cheaper: store-bought curry paste

Homemade paste can be fresher and tailored to taste.

fish sauce

Healthier: soy sauce

Cheaper: salt

Soy sauce provides umami without fish allergens.

palm sugar

Healthier: brown sugar

Cheaper: granulated sugar

Brown sugar offers a similar sweetness with less cost.

Techniques

sautéingsimmering

Equipment

large panwooden spoonmeasuring cupsknifecutting board
🌶️🌶️🌶️Hotfishcoconut

Also Known As

Panang KaengPanang Curry Paste
veganvegetariandairy-freeegg-freegluten-freenut-freesoy-freeplant-based

Ingredients

  • 1 cup coconut milk
  • 2 cups mixed vegetables (carrots, bell peppers, peas)
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 2 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 cup vegetable broth
  • 1 tbsp lime juice
  • Fresh cilantro for garnish

Instructions

  1. 1Heat the vegetable oil in a large pot over medium heat.
  2. 2Add the chopped onion and sauté until translucent, about 5 minutes.
  3. 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
  4. 4Add the curry powder, turmeric, cumin, salt, and black pepper, stirring to combine.
  5. 5Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
  6. 6Add the mixed vegetables and cook for about 10-15 minutes, until the vegetables are tender.
  7. 7Stir in the lime juice and adjust seasoning if necessary.
  8. 8Remove from heat and let it sit for a few minutes to thicken.
  9. 9Serve hot, garnished with fresh cilantro.

Equipment

large potwooden spoonmeasuring cupsmeasuring spoons
🌶️🌶️🌶️Low

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