Panang Curry
A rich and aromatic Thai-inspired dish featuring creamy coconut milk, fresh vegetables, and your choice of protein, perfect for busy weeknights.
Ingredients
For the Curry
- 1 tablespoon vegetable oil For frying the curry paste.
- 2 tablespoons Panang curry paste Look for Halal-certified options.
- 1 can (400ml) coconut milk Gives that divine creaminess.
- 200 grams protein of your choice (chicken, beef, or tofu) Any Halal-approved option works well.
- 1 tablespoon palm sugar (or brown sugar) Adds a touch of sweetness.
- 2 tablespoons fish sauce Again, ensure Halal compliance.
- 1 red bell pepper, sliced For color and crunch.
- 1 cup green beans For added nutrition and texture.
- Fresh basil leaves For garnishing.
- Lime wedges for serving A zesty touch to finish.
Instructions
Cooking
- In a large skillet or wok, heat the vegetable oil over medium heat.
- Add the Panang curry paste and sauté for about 1-2 minutes until fragrant.
- Gradually pour in the coconut milk, stirring to combine it with the curry paste, and let it simmer for 5 minutes.
- Add your choice of protein to the skillet and let it cook through for about 10 minutes.
- Toss in the sliced red bell pepper and green beans, continuing to simmer for another 3-5 minutes until just tender.
- Stir in the palm sugar and fish sauce, adjusting to taste, and let it simmer for an additional minute.
- Remove from heat, garnish with basil leaves, and serve hot with lime wedges on the side.
Notes
For substitutions, consider using chickpeas or lentils for a vegetarian option. Ensure not to overcook the vegetables to keep them crisp. If your curry is too thick, add more coconut milk or water.