Thursday, March 19, 2015

Panang Curry

Malaysian and Thai restaurant here serve delicious Panang Curry. I load up my version with fresh vegetables. I like to serve it with rice or rice noodles or even angel hair pasta.
Panang Curry
1 red bell pepper, cored and sliced
A handful of broccoli florets
2 carrots, peeled, sliced
2 baby bok choy, sliced
5-6 baby corn, sliced
1 small onion, chopped
1 cup coconut milk
Grind to a smooth paste
2-3 cloves of garlic, peeled
1" ginger, peeled
1 tbsp. coriander-cumin powder
1 tsp. lemon zest
1/2 tsp. turmeric powder
1 tsp. paprika
1 tsp. tamarind pulp
A pinch of cinnamon powder
1 tbsp. brown sugar
2 tbsp. peanut butter
1 tbsp. Oil
2 -3 Thai basil leaves
Suggested Accompaniment
Plain Rice
Rice Noodles
Angel Hair Pasta
1. Heat oil in a saucepan. Add fresh Thai basil leaves. Fry for 30 seconds till the leaves are wilted.
2. Add vegetables, one after the other. Stir fry for 2 minutes.
3. Add ground spice paste and 1 cup water.
4. Bring to boil. Adjust salt.
5. Add coconut milk.
6. Simmer and serve with suggested accompaniment.
Note -
1. I have a Thai Basil plant which gives a delicious aroma to this curry. Do not substitute Italian basil. If you do not have Thai basil, just omit it.

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