Thai Veg Panang Curry
Serves 415 mins prep25 mins cook
This authentic Thai Veg Panang Curry features a homemade curry paste made from ingredients like red chilies, ginger, garlic, and lemongrass, mixed with fresh vegetables including carrots, beans, baby corn, and broccoli, all simmered in coconut milk for a rich and flavorful dish. Serve hot with rice for a complete meal.
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What you need
Instructions
1: Soak the dry red chillies in hot water. Strain it and reserve the water. 2: Add all the ingredients required to a blender and blend it to a coarse paste by adding the required amount of reserved water. 3: Heat oil in a pan, add the curry paste to it and cook it till it loses its raw flavour and gives out an aroma. 4: Add the vegetables except for the broccoli and bell pepper, and saute with the paste for 5 minutes on a medium flame. 5: Add water, and bring it to a boil. Cover and simmer the mixture for 3 minutes, and add the broccoli and cook for 30 seconds more. 6: Add coconut milk, and simmer the mixture till it starts to thicken. 7: Season the dish and mix it well. 8: Transfer it to a bowl. Garnish it with spring onion greens and chopped peanuts. Serve it hot along with some rice.View original recipe