PANANG CURRY PASTE VEGETARIAN RECIPES

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VEGETARIAN PANANG CURRY RECIPE - FOOD.COM



Vegetarian Panang Curry Recipe - Food.com image

Make and share this Vegetarian Panang Curry recipe from Food.com.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 18

1 1/2 tablespoons canola oil
1/2 cup finely chopped shallot
1 tablespoon grated fresh ginger
4 garlic cloves, minced
1/4 cup peanut butter (creamy or chunky)
2 teaspoons turmeric
1 teaspoon ground cumin
1 teaspoon Thai red curry paste
1 1/2 cups water
1 (14 ounce) can coconut milk
1 1/2 teaspoons lime zest
2 tablespoons brown sugar or 2 tablespoons maple syrup
2 teaspoons sea salt
1 (14 ounce) package extra firm tofu, drained and cut into 1-inch cubes
1 sweet potato, peeled and cut into 1/2 -inch cubes
1 bunch kale, cut into bite-size pieces
1 tablespoon fresh lime juice
1/2 cup roasted cashews

Steps:

  • Heat oil in large pot over medium-high heat. Add shallots, ginger, and garlic and let cook until soft, about 5 minutes. Stir in peanut butter, turmeric, cumin, and curry paste and let cook until fragrant, about 2 minutes. Whisk in water, coconut milk, lime zest, brown sugar, and salt until combined.
  • Add tofu, sweet potato, and kale, and bring to a boil. Let simmer, covered, for 30 minutes, or until sweet potatoes are fork tender. Stir in lime juice and adjust seasoning to taste.
  • Garnish with cashews and serve over rice or quinoa.

Nutrition Facts : Calories 785, FatContent 43, SaturatedFatContent 20.6, CholesterolContent 0, SodiumContent 1444.1, CarbohydrateContent 89.8, FiberContent 5, SugarContent 64.5, ProteinContent 19.1

PANANG CURRY WITH TOFU AND VEGETABLES RECIPE | ALLRECIPES



Panang Curry with Tofu and Vegetables Recipe | Allrecipes image

After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.

Provided by Van Dana

Categories     World Cuisine    Asian

Total Time 1 hours 2 minutes

Prep Time 20 minutes

Cook Time 42 minutes

Yield 4 servings

Number Of Ingredients 14

3 cups water, or as needed
2 cups brown rice
1 tablespoon soy sauce, or to taste
½ teaspoon salt
1 tablespoon vegetable oil
2?½ tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 tablespoon vegetarian fish sauce
1 tablespoon white sugar
5 kaffir lime leaves
8 ounces fried tofu, cubed
2 cups broccoli florets
½ red bell pepper, chopped into 1-inch pieces
¼ cup diagonally sliced carrots

Steps:

  • Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
  • Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
  • Serve panang curry over brown rice.

Nutrition Facts : Calories 765.2 calories, CarbohydrateContent 90.6 g, FatContent 38.5 g, FiberContent 8.4 g, ProteinContent 20.6 g, SaturatedFatContent 21.3 g, SodiumContent 749.3 mg, SugarContent 7.8 g

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