Thai Panang Vegetable Curry
Try this Thai Panang Vegetable Curry recipe, or contribute your own.
Try this Thai Panang Vegetable Curry recipe, or contribute your own.
- kosher salt
- ingredients
- 1 1/2 cups vegetable broth
- 1 tbsp fresh lime juice
- 1 tbsp vegetable oil
- 2 tbsp soy sauce
- 2 large shallots thinly sliced
- 2 tbsp panang curry paste
- 2 tbsp chopped peeled ginger
- 1 14 oz can lite coconut milk
- 8 fresh or frozen kaffir lime leaves (i used dried)
- 2 dried chiles de arbol
- 1 butternut squash chopped into 1-inch chunks
- 1 small head of cauliflower cored and broken into 1-2-inch florets
- 1 lb carrots peeled and cut on a diagonal into 1/2-inch
- 2 red bell peppers cut into 1/2-inch squares
- 1/4 cup liquid tamarind concentrate or 2 tbsp tamarind pas
- 1/2 cup thinly sliced fresh basil
- 1 12- oz package firm tofu drained, patted dry and cut into 1-inch cubes
- Carbohydrate 8.4772906337087 g
- Cholesterol 0 mg
- Fat 2.00978177190512 g
- Fiber 2.14056246484319 g
- Protein 2.62037396259731 g
- Saturated Fat 0.162763073014833 g
- Serving Size 1 1 Serving (267g)
- Sodium 169.992179176908 mg
- Sugar 6.33672816886551 g
- Trans Fat 0.184546458500966 g
- Calories 57 calories
Step-by-step
- Heat oil in a large heavy wide pot over medium heat.
- Add shallots, panang curry paste, and ginger; stir until shallots begin to soften, 2–3 minutes.
- Add 1/3 cup coconut milk; stir until browned, about 4 minutes.
- Add remaining coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits.
- Add butternut squash to pot. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15–20 minutes.
- Stir in cauliflower, carrots, and peppers.
- Cook until all vegetables are tender, 10–15 minutes.
- Stir tamarind concentrate, half of basil, soy sauce, and lime juice into pot; add tofu.
- Cover and simmer until heated through, about 2 minutes, adding more stock if too thick.
- Season to taste with salt.
- Serve, garnished with the basil.
A Busy Mom's Culinary Escape: Thai Panang Vegetable Curry
Life as a working mom is a whirlwind. Between early mornings, school drop-offs, demanding workdays, and the never-ending cycle of homework, chores, and dinner prep, finding time for myself often feels like a luxury. But amidst the chaos, I've discovered a secret weapon: cooking. It's not just about nourishing my family; it's a form of self-care. The rhythmic chopping, the fragrant spices filling the air, the satisfaction of creating a delicious meal from scratch – it's a calming ritual that helps me de-stress and reconnect with myself.
Tonight, I’m sharing one of my favorite quick and healthy recipes that's perfect for busy weeknights: Thai Panang Vegetable Curry. This vibrant dish is bursting with flavor, packed with nutritious vegetables, and surprisingly easy to make. Forget those complicated, time-consuming recipes. This one comes together in under an hour, leaving you with more time to relax and enjoy the fruits of your labor (or maybe just collapse on the couch with a well-deserved cup of tea!).
Why this recipe is my go-to:
- Speed: Most of the prep work involves chopping vegetables, which can be done while you're catching up on emails or watching your favorite show.
- Health: Loaded with vitamins and antioxidants from the abundance of vegetables, this curry is a guilt-free indulgence.
- Flavor: The rich, creamy coconut milk combined with the aromatic spices creates a symphony of flavors that will tantalize your taste buds.
- Versatility: Feel free to experiment with different vegetables based on what’s in season or what you have on hand. Broccoli, zucchini, spinach—they all work wonderfully.
- Leftovers: This curry tastes even better the next day, making it perfect for meal prepping. Pack it for lunch and enjoy a taste of home throughout the week.
This Thai Panang Vegetable Curry isn't just a meal; it's a moment of mindful escape in the midst of a busy life. It's a chance to create something beautiful and delicious, not just for my family but for myself. It's a reminder that even amidst the chaos, there's always time for a little bit of self-care, and a whole lot of flavor.
So, the next time you're feeling overwhelmed, grab your apron, gather your ingredients, and let the magic of cooking transport you to a place of peace and deliciousness. You deserve it.
Tips and variations:
- For a spicier curry, add more chiles de arbol or a dash of your favorite hot sauce.
- If you don't have fresh lime leaves, you can substitute with a teaspoon of lime zest.
- Add chickpeas or lentils for extra protein.
- Serve with brown rice, quinoa, or naan bread for a complete and satisfying meal.
This recipe is a testament to the power of simple ingredients and a little bit of love. It's a reminder that even the most hectic days can be made a little brighter with a delicious, healthy meal and the quiet satisfaction of creating something beautiful from scratch. Enjoy!
