THAI PANANG CURRY PASTE
Creamy, rich and delicious Panang Curry with homemade curry paste.
Provided by Laura
Categories Main Course
Time 50m
Number Of Ingredients 24
Steps:
- Using gloves, cut the chillies down the side with scissors, remove the seeds, finely slice them and leave them soaking while you prepare the rest of the ingredients.
- Briefly toaste the cumin and coriander seeds in a pan.
- Cut the bottom half of the lemongrass stalks and finely slice it, you will see it has a purple colour inside, this is the part you need for the curry paste and add them to the blender. Add the roasted peanuts, chopped coriander stems, garlic, shallots, ginger, lime juice, spices, toasted seeds and salt.
- Add the hydrated red chillies to the blender and blend all the ingredients for 30-40 seconds. Keep blending until you have the desired consistency.
- The paste will be ready to use or to keep in the fridge for later use. You can as well freeze it at this point.
- Heat the coconut oil in a pan into medium heat. Add the curry paste, stir and leave it cooking for a couple of minutes while you keep stirring.
- Add the coconut milk, water, soy sauce, brown sugar, kaffir limes and the fresh vegetables of your choice. For this recipe, we use carrot, red bell pepper and bamboo shoots.
- Cut the tofu into cubes and add them into the curry. Leave simmering for around 20 minutes before serving. If the curry gets too thick, you can add more water or coconut milk.
- Add crushed peanuts on the top before serving. Serve with rice or noodles if preferred.
PANANG CURRY WITH TOFU AND VEGETABLES
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 Recipes Asian
Time 1h2m
Yield 4
Number Of Ingredients 14
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, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g
PANANG CURRY WITH CRISPY TOFU
Want to make a vegetarian version of our famous Chicken Panang Curry Recipe? This bold and creamy Panang Curry with Crispy Tofu is a brilliant veggie option!
Provided by Sommer Collier
Categories Main Course
Time 42m
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Wrap the tofu in paper towels to absorb excess moisture. Set a cast iron skill over the tofu to squeeze out the moisture. Leave for at least 5 minutes.
- Unwrap tofu and discard the paper towels. Cut the tofu into small 1/2-3/4 cubes. Sprinkle the tofu cubes generously with salt.
- Heat a large cast iron skillet over medium heat. Once hot, add 1 tablespoon coconut oil and the tofu cubes. Sauté for 5 minutes, flipping to cook on all sides, until the tofu has a light golden crust on all sides.
- Transfer the cubes to a baking sheet and place them in the oven for 12-15 minutes to crisp. Set the large cast iron skillet back on the stovetop to reuse.
- Meanwhile, chop the onions and peppers into rough 1-inch pieces. Mince the garlic. Then crush the kaffir lime leaves to help release their oils.
- Heat the skillet over medium-high heat. Add the remaining coconut oil. Once the oil melts, add the onions. Sauté for 1 minute, then add the peppers and garlic. Sauté another 2-3 minutes.
- Move the veggies to the sides of the skillet and add the panang red curry paste and peanut butter to the center of the pan. Sauté the curry for 2-3 minutes to intensify the flavor, moving around the pan. Then add the kaffir lime leaves, coconut milk, and fish sauce. Stir to blend.
- Lower the heat and simmer for 10-12 minutes, until the curry thickens. Stir occasionally. Remove from heat and stir in the basil leaves and crispy tofu. Serve with rice, quinoa, or noodles. *You can also ladle the curry into bowls and top with crispy tofu instead of stirring it into the curry.
Nutrition Facts : ServingSize 6 oz, Calories 270 kcal, Carbohydrate 11 g, Protein 9 g, Fat 23 g, SaturatedFat 17 g, Sodium 778 mg, Fiber 2 g, Sugar 5 g
PANANG TOFU CURRY
Jeanne Thiel Kelly's recipe for panang tofu curry includes peanut butter, shallots, and grated ginger.
Provided by Jeanne Thiel Kelley
Categories Vegetarian Low Cal High Fiber Dinner Lunch Tofu Curry Healthy Low Cholesterol Potluck Bon Appétit Vegan Pescatarian Wheat/Gluten-Free Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD: Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
PANANG CURRY
This is a coconut-based curry that has a nice spicy kick. Non-traditional vegetables add great texture and flavor to an already fantastic flavor. Best served with rinsed and steamed basmati rice.
Provided by uwjester
Categories World Cuisine Recipes Asian
Time 28m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oil in a skillet over medium heat. Add chicken breast; cook just until no longer pink in the center; about 3 minutes. Transfer chicken to a plate.
- Whisk coconut milk and curry paste together in skillet until combined. Add potato; simmer until potatoes begin to soften, about 10 minutes. Stir cooked chicken, peas and carrots, fish sauce, sugar, and lime leaves into the curry mixture; simmer until potatoes are soft, about 10 minutes more.
Nutrition Facts : Calories 451.9 calories, Carbohydrate 25.5 g, Cholesterol 51.3 mg, Fat 33.4 g, Fiber 5.1 g, Protein 29.1 g, SaturatedFat 20.3 g, Sodium 824 mg, Sugar 3.8 g
PANANG VEGETABLE CURRY
Homemade Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand.
Provided by Bon Appétit Test Kitchen
Categories Dinner Coconut Tofu Curry Cauliflower Squash Fall Winter Healthy Potluck Bon Appétit Pescatarian Wheat/Gluten-Free Tree Nut Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 21
Steps:
- 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 2 cups coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chiles; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.
- Stir tamarind concentrate, half of basil, fish 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.
- Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.
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PANANG TOFU CURRY RECIPE | BON APPéTIT
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- Heat oil in heavy large skillet over medium-high heat. Add shallots, ginger, and garlic; cook until shallots are tender, about 6 minutes. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Season sauce with salt. Add tofu, carrots, and bell pepper; simmer over medium heat until carrots are tender, adjusting heat to medium-low if beginning to boil and occasionally stirring gently, about 20 minutes. Season to taste with salt. DO AHEAD Can be made 3 days ahead. Cool slightly, cover, and chill. Rewarm over medium heat before serving.
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