Vegetarian Panang Curry

Panang Curry is a popular Thai dish known for its rich and creamy flavor. It is named after the city of Penang in Malaysia.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Vegetarian Panang Curry

Cooking Method: Simmering, Stir-frying Cuisine: Thai Courses: Dinner, Lunch, Main Course Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1400

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 teaspoon Vegetable oil
• 3 tablespoon Red curry paste
• 2 cup Coconut milk
• 1 cup Vegetable broth
• 8 ounce Firm tofu, cubed
• 2 piece Bell peppers, sliced
• 2 piece Carrots, sliced
• 1 cup Green beans, trimmed
• 1 cup Sugar snap peas
• 1 cup Thai basil leaves
• 2 tablespoon Lime juice
• 1 tablespoon Soy sauce
• 1 tablespoon Brown sugar
• 1 teaspoon Salt

Instructions

1. Heat vegetable oil in a large pan over medium heat. Add red curry paste and cook for 1-2 minutes.
2. Stir in coconut milk and vegetable broth. Bring to a simmer.
3. Add tofu, bell peppers, carrots, green beans, and sugar snap peas. Cook for 10-15 minutes, until vegetables are tender.
4. Stir in Thai basil leaves, lime juice, soy sauce, brown sugar, and salt. Cook for an additional 2-3 minutes.
5. Serve hot with steamed rice or noodles.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 350kcal

% Daily Value *

Total Fat 20g31%

Total Carbohydrate 35g12%

Sugars 5g

Protein 10g20%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.