4 EASY vegan Curry Recipes to make AT HOME!
Recipes in this Video
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
- 1Heat vegetable oil in a large pan over medium heat until shimmering.
- 2Add Panang curry paste and cook until fragrant, about 2-3 minutes.
- 3Pour in coconut milk and stir to combine.
- 4Add chicken and cook until no longer pink, about 5-7 minutes.
- 5Stir in red bell pepper and Thai eggplant, cooking until tender, about 4-5 minutes.
- 6Add fish sauce, palm sugar, and lime juice, stirring to dissolve sugar.
- 7Tear kaffir lime leaves and add to the curry.
- 8Simmer for 10 minutes to allow flavors to meld.
- 9Stir in basil leaves just before serving.
- 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
Equipment
Also Known As
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
- 1Heat the vegetable oil in a large pot over medium heat.
- 2Add the chopped onion and sauté until translucent, about 5 minutes.
- 3Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- 4Add the curry powder, turmeric, cumin, salt, and black pepper, stirring to combine.
- 5Pour in the coconut milk and vegetable broth, bringing the mixture to a simmer.
- 6Add the mixed vegetables and cook for about 10-15 minutes, until the vegetables are tender.
- 7Stir in the lime juice and adjust seasoning if necessary.
- 8Remove from heat and let it sit for a few minutes to thicken.
- 9Serve hot, garnished with fresh cilantro.
Equipment
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