Panang Curry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy Thai Panang curry with roasted sweet potatoes, carrots, and peas in a rich coconut milk base infused with curry paste and aromatics. Topped with peanuts, basil, and lime juice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 tablespoons coconut oil (or olive oil)
- 1 cup finely diced red onion (1 large red onion)
- 1 cup finely diced red pepper (1 bell pepper)
- 1 cup finely diced carrot (3–4 large carrots)
- 1 tablespoon minced garlic (4 cloves)
- 2 teaspoons minced ginger
- 1 teaspoon salt
- 3 cups peeled and diced sweet potato
- 1 cup diced baby gold potatoes (or more sweet potatoes)
- 2 tablespoons panang curry paste
- 2 (13.5-ounce) cans coconut milk
- 1 cup frozen peas
- 1 tablespoon soy sauce (see note 3)
- 1 to 3 tablespoons light brown sugar (add to taste)
- 1 lime (see note 4)
- Roasted peanuts (optional topping, see note 5)
- Fresh basil (optional topping)
- Cooked rice (optional, for serving)
- Warmed roti bread (optional, for serving)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 30m
- Sodium
- 1131mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1281mg
- Calcium
- 103mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 1131MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.