Panang Curry

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Panang Curry brings together tender veggies, sweet potatoes, and golden potatoes in a creamy coconut base with fragrant curry paste. Top it off with basil, peanuts, and a squeeze of lime—delicious!

Prep Time30

Cook Time30

Total Time1

Course: Dinner, Vegetarian

Cuisine: Healthy, Thai, Vegan, Vegetarian

Keyword: panang curry

Servings: servings

Author: Chelsea Lords

Cost: $11.95

Equipment

Large, deep pan

Ingredients

2 tablespoons coconut oil or olive oil
1 cup finely diced red onion 1 large red onion
1 cup finely diced red pepper 1 bell pepper
1 cup finely diced carrot 3–4 large carrots
1 tablespoon minced garlic 4 cloves
2 teaspoons minced ginger
1 teaspoon salt
3 cups peeled and diced sweet potatoes
1 cup diced gold potatoes or more sweet potatoes
2 tablespoons panang curry paste see note 1
2 (13.5-ounce) cans coconut milk regular (full-fat), see note 2
1 cup frozen peas
1 tablespoon soy sauce see note 3
1 to 3 tablespoons light brown sugar add to taste
1 lime see note 4
Roasted peanuts optional topping, see note 5
Fresh basil optional topping
Cooked rice optional, for serving
Warmed roti bread optional, for serving

US - Metric

Instructions

Dice the red onion, carrot, and bell pepper (by hand or quickly in a food processor). Mince the garlic and ginger. (I peel the ginger with a spoon or vegetable peeler first.) Peel and chop sweet potatoes into bite-sized pieces (1/2-inch). No need to peel gold potatoes, but chop them into small pieces (1/2-inch). Keep potato pieces fairly small so they’ll cook at the right time.
Heat the coconut oil in a large, deep pan over medium-high heat. Add the onion, carrot, and red pepper and sauté for 7–10 minutes, until onions begin to turn golden. Add garlic and ginger. Stir to coat everything with the oil. Season with salt (to taste). Lower heat to medium and add curry paste. Stir often for 2–3 minutes or until very fragrant. Add sweet and gold potatoes and stir to coat for 1 minute.
Pour in coconut milk. Stir. Scrape the bottom of the pot periodically and press all potatoes below the liquid. Bring to a boil, then reduce heat to rapidly simmer (it should be bubbling at the edges but not boiling), 18–25 minutes, stirring occasionally. Potatoes should be fork tender and curry sauce reduced; this happens after 20–22 minutes for me. Add a splash of water or vegetable stock/broth if the sauce is reducing too quickly and potatoes aren’t getting tender. (This means you may need to lower the heat a little. Increase heat slightly if potatoes aren’t getting tender and sauce isn’t reducing.)
Turn off heat and stir in the peas. Add sugar (start with less—you can always add more; add to taste), soy sauce, and 1 tablespoon lime juice (adjust these ingredients to preference—add more soy sauce for seasoning/umami flavor, more lime for a fresh flavor, and more sugar if too spicy). Taste and add more salt if needed—(I typically add another 1/4 up to 1/2 teaspoon). Flavors should be vibrant, and curries typically need a lot of salt!
Remove curry from heat. If desired, serve curry over cooked rice. Garnish individual bowls with basil and coarsely chopped peanuts. I also like to serve lime wedges on the side. Serve over cooked rice with warmed roti bread. Enjoy!

Video

Notes

Note 1: While Panang Curry paste can be a bit trickier to find than other curry pastes, it’s essential for this recipe. You may find it in the international section of your grocery store but more likely in an Asian grocery store. My favorite brand is Maesri. The intensity of the curry paste will vary from brand to brand. I found 2 tablespoons of Maesri curry paste to be perfect for kids, but I prefer 3 tablespoons for a little more heat.

Note 2: To replicate the thick, rich Panang Curry I once enjoyed, this recipe uses 2 cans of full-fat coconut milk. For a lighter option, swap 1 can with a cup of veggie or chicken stock. I use Imperial Kitchen® coconut milk for its creamy texture and great flavor—use full-fat coconut milk if you want a rich, full flavor!

Note 3: If you aren’t vegetarian, feel free to add fish sauce instead of the soy sauce—it’s a common ingredient in Thai curries that adds umami flavor. Use regular (not lite) soy sauce.

Note 4: I love lots of lime in this curry—it adds a nice freshness. I often serve additional lime wedges on the side. For more citrusy flavor, you can add lime zest too. If you have Kaffir lime leaves, throw a few in (crumple them up) when you add the coconut milk.

Note 5: I prefer the peanuts as a topping, but if you don’t have peanuts and still want more of a peanut flavor, mix through 1 tablespoon creamy peanut butter. If you have access to fresh Thai basil, use that, but if not, regular basil is still great!

Storage: Store leftover curry in an airtight container in the fridge for 3–5 days. Freeze in an airtight container for up to 3 months. Defrost in the fridge before reheating on the stovetop.

Nutrition