Panang Curry

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Joanne has been honing down this recipe for quite a while and it has become a consistent favorite in our house in every season

Ingredients
Vegetables
Can include perhaps any vegetable you have. Here are some of our favorites
Garlic
Leeks
Onions
Carrots
Broccoli
Snap or Snow Peas
Kale
Sweet Pepper
Eggplant
Potato
Green Beans
Mushrooms
Summer Squash
Winter Squash

Seasoning
1-2 t grated fresh Ginger
2t Turmeric
1t Curry powder
1t Thai Curry paste
2 t Salt

Other
Chicken or tofu
Diced or crushed tomatoes
Coconut milk
Lime Juice

The Process
Sauté 2-3 cloves garlic with approximately one quart of chopped vegetables in olive oil until they are nearly as soft as you like them. Add Seasonings and cook 2 minutes until fragrant. Add 1 can of coconut milk,  1 ½ cups water, and 14 oz of diced or crushed tomatoes. Simmer 10 minutes. Optional add cubed tofu or chicken, and 1-2 T of lime juice.  We usually double the recipe and serve it with rice.

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