Vegetable Panang Curry

Vegetable Panang Curry

I love how creamy and slightly sweet Panang Curry is. It’s pretty much my go to when ordering Curry at Thai restaurants. I often make Red Curry at home but never tried my hand at Panang until now. It still uses store bought Red Curry paste that’s so easy to adjust to get that yummy Panang flavor.

Serves 4

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Ingredients

1 Medium Eggplant

1 Orange Bell Pepper ( You can use whichever variety you like)

1 can of Green Beans

2 cups Baby Organic Potatoes

1 Small Onion

3 cloves of Garlic

1 large Knob of Ginger

3 heaping Tbsp of Red Curry Paste ( I use Thai Kitchen)

2 1/2 Tbsp of Beefree Honee ( you can also use coconut sugar)

1 Tbsp of Tamari ( I use San-J)

2 heaping Tbsp of Peanut Butter

1 tsp of Tamarind Paste

Juice from 1/2 a lime or 2 tsp of Rice Vinegar

1 can of full fat Coconut Milk

1/3 cup Peanuts finely chopped

Handful of Thai Basil Leaves

Handful of Cilantro

Directions

1. Par-Boil the Potatoes for about 15 minutes until they are fork tender but still slightly firm. Set aside.

2.Sauté the Onions, Garlic and Ginger until the Onions are translucent

3. Add in the Eggplant, Red Curry Paste, Beefree Honee, Tamarind Paste and Tamari and continue to cook covered on medium - low heat for about 15 -20 minutes

4. Add in the Bell Pepper, Green Beans and Potatoes along with the Peanut Butter and Lime Juice. Mix well and continue to cook for 5-10 minutes

5. Add the Coconut Milk, Fresh Herbs and Chopped Peanuts. Mix well and continue to cook to heat through.

6. Serve with Jasmine Rice