In today's episode, Rinda shares with us how to make a vegan delight – Panang Curry! This curry features a medley of fresh vegetables, including Thai eggplants, pumpkin, carrots, and zucchini, all simmered in a rich and creamy coconut milk sauce infused with the warm, fragrant notes of Panang curry paste. Tofu and chickpeas add a satisfying protein boost, while a touch of palm sugar and Kaffir lime leaves lend a subtle sweetness and citrusy zing. Perfect for a comforting meal that’s both hearty and wholesome, this Panang curry brings the flavors of Thailand right to your table. Enjoy this dish with a side of rice for a complete and satisfying experience, and let us know in the comments how it turns out!
Vegetable Panang Curry – แกงพะแนง ผักรวม
This recipe is for 4 servings.
Ingredients:
1 can of coconut milk (400 mL or about 1.6 cups)
1 medium white sweet cooking onion, cut into bite-sized pieces
5 teaspoons of Panang curry paste without shrimp paste
1 ½ cups of water
½ cup of Thai eggplant, cut into bite-sized pieces and soaked in salt water (see video)
½ cup of Thai purple eggplant, cut into bite-sized pieces and soaked in salt water (see video)
1 ½ cups of pumpkin, cut into bite-sized pieces
½ cup of carrot, cut into bite-sized pieces
1 cup of young white and green zucchini, cut into bite-sized pieces
½ medium sweet red pepper, cut into bite-sized pieces
2 cups of canned chickpeas, boiled for 5 minutes and translucent skin removed
1 cup of firm tofu, cut into bite-sized pieces and marinated if desired
1 vegetable Knorr (vegetable bouillon)
2 teaspoons of crushed palm sugar (or half of a palm sugar block) (see video for reference)
5 teaspoons of thinly shredded fresh or frozen Kaffir lime leaves (see video for reference)
Method:
Place a deep medium pot on the stove over medium-high heat.
Add half a can of coconut milk. When the milk heats up, add the cooking onion and stir to release any air bubbles that form during heating.
Add the Panang curry paste and stir well to ensure it mixes thoroughly with the coconut milk.
Add the carrot, cover, and let it cook for 30 seconds since carrots take longer to cook.
Add 1 teaspoon of palm sugar, vegetable Knorr, chickpeas, the remaining chopped vegetables, and one cup of water.
Stir well until combined, cover, and let it cook for 3 minutes.
Add the tofu, cover, and let it cook for another 3 minutes.
Add the Kaffir lime leaves.
Your Panang curry is ready to be served. Serve it with cooked jasmine rice or jasmine rice with coconut milk.
Taste Profile:
Enjoy the amazing taste of rich, creamy pumpkin and chickpeas mixed with spicy Panang curry paste, blended well with coconut milk and the sweetness of fresh vegetables. This dish provides an exciting experience for your taste buds! Enjoy and bon appétit! 🍻🍺 😁
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Chapters:
0:00 Introduction
0:37 Ingredients
1:59 Preparing Ingredients
4:18 Cooking Method
6:50 Tasting!
