Thai Panang Curry with Vegetables
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Cookie and Kate · by Cookie and Kate★ 4.9

Thai Panang Curry with Vegetables

NUTRITION · PER SERVING45M COOK
CAL 16%·PRO 12%
CARBS 17G20% OF CAL
5G FIBER1G OTHER11G TOTAL SUGAR
FAT 29G80% OF CAL
22G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A fragrant panang curry loaded with vegetables and served with rice. The tofu is optional, and the recipe is easy to make at home with better flavor than takeout.

mainthaicurrytofudairy freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 4
  • Optional: 1 batch crispy baked tofu
  • Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
  • 1 tablespoon coconut oil or olive oil
  • 1 small white or yellow onion, chopped (about 1 cup)
  • Pinch of salt, more to taste
  • 1 red bell pepper, sliced into thin (1/4” wide) strips
  • 1 yellow, orange or green bell pepper, sliced into thin (1/4” wide) strips
  • 3 carrots, peeled and sliced on the diagonal into ¼” thick rounds (about 1 cup)
  • 2 cloves garlic, pressed or minced
  • 1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy)
  • 1 can (14 ounces) regular coconut milk
  • ½ cup water
  • 2 tablespoons peanut butter
  • 1 tablespoon tamari or soy sauce**
  • 1 ½ teaspoons coconut sugar or brown sugar
  • 2 teaspoons fresh lime juice, to taste
  • Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice
PREP
15M
SODIUM
627MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.