Vegetarian Panang Curry

Vegetarian Panang Curry is a rich and creamy Thai dish that features a medley of vibrant vegetables simmered in a fragrant coconut milk base with bold Panang curry paste. This delightful curry is perfect for those seeking a satisfying and flavorful meat-free meal.

Ingredients

• Coconut milk - 400 ml
• Panang curry paste - 3 tablespoons
• Vegetable oil - 1 tablespoon
• Bell pepper (red or yellow) - 1 medium, sliced
• Zucchini - 1 medium, sliced
• Carrot - 1 medium, sliced
• Broccoli florets - 100 grams
• Sugar snap peas - 100 grams
• Soy sauce - 2 tablespoons
• Lime juice - 1 tablespoon
• Thai basil leaves - 10 grams, for garnish
• Cooked jasmine rice - 200 grams, for serving

Steps

1. Heat the vegetable oil in a large pan over medium heat.
2. Add the Panang curry paste to the pan and stir-fry for 1-2 minutes until fragrant.
3. Pour in the coconut milk and bring to a gentle simmer.
4. Add the sliced bell pepper, zucchini, carrot, broccoli florets, and sugar snap peas to the curry mixture.
5. Cook for 10-15 minutes, stirring occasionally, until the vegetables are tender but still crisp.
6. Stir in the soy sauce and lime juice, adjusting seasoning to taste.
7. Serve the curry over cooked jasmine rice, garnished with fresh Thai basil leaves.

Nutrition

• Calories: 500
• Protein: 10 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 18 g
• Unsaturated Fat: 4 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from the variety of vegetables.
• Provides healthy fats from coconut milk, which can support heart health.

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