Thai curries are easy to make. I didn't always think so especially when I first started making them! That's why when I rewrite a recipe, I like to combine the ingredients with the directions.
I learned about vegetable panang curry when I saw a box of it in the freezer section of a local store. I did a Google and found out more about making what typical ingredients go into it on a website called Food, and other musings. I've made this one a few times, and it is delicious!
Amazing Vegetable Panang Curry
(1) Cut up 3 carrots on the diagonal.
(2) Cut 1/2 of an onion in thin slices.
(3) Slice 1 red and green pepper into thin slices,
(4) Slice 1 zucchini and yellow squash into half moons.
(5) Chop up 2 bok choy or kale leaves.
(6) Drain 1 can of Chinese baby corn.
2. Make curry sauce:
(1) Put 2 T oil in a wok or large skillet and add 4 - 5 T of panang curry paste and stir-fry on low about 1 minute or until fragrant.
(2) Then add 1/2 can of a 14 oz of regular coconut milk and mix with the paste until the oil beads up on the top of it.
(3) Then add the rest of that can of coconut milk and another one.
(4) Stir in 2 T sugar, 2 T gluten free fish sauce, and 2 kaffir lime leaves snipped into small pieces. I've made this recipe without lime leaves, and it still is delicious!
(5) Add all the vegetables except the bok choy or kale. Let them simmer in the sauce about 5+ minutes until they are crisp-tender.
(6) Then add the bok choy leaves and kale and stir until they're wilted.
(7) Taste and make any adjustments in flavor--more curry paste? More fish sauce? More sugar?
Serve over rice.
(1) Put 2 T oil in a wok or large skillet and add 4 - 5 T of panang curry paste and stir-fry on low about 1 minute or until fragrant.
(2) Then add 1/2 can of a 14 oz of regular coconut milk and mix with the paste until the oil beads up on the top of it.
(3) Then add the rest of that can of coconut milk and another one.
(4) Stir in 2 T sugar, 2 T gluten free fish sauce, and 2 kaffir lime leaves snipped into small pieces. I've made this recipe without lime leaves, and it still is delicious!
(5) Add all the vegetables except the bok choy or kale. Let them simmer in the sauce about 5+ minutes until they are crisp-tender.
(6) Then add the bok choy leaves and kale and stir until they're wilted.
(7) Taste and make any adjustments in flavor--more curry paste? More fish sauce? More sugar?
Serve over rice.
Check out some of the other curries on this blog!
Fantastic Thai Green Curry (Modified a recipe from back of curry paste & Thai recipe)
Rose's Authentic Chinese Yellow Curry (From a Taiwanese friend who brought this to dinner)
Thai Salmon & Vegetables in Green Curry ( Modified recipe from Internet search)
Massaman Chicken Curry with Yams & Pineapple (Modified recipe from back of curry paste & Thai recipe)
Spectacular Chicken Panang Curry (Modified recipe from back of curry paste & recipe)
Amazing Vegetable Panang Curry (Modified recipe from back of curry paste & Thai recipe)
Gluten Free Thai Chicken & Pumpkin Curry (From Internet search)
Other Thai Recipes on This Blog
Making Gluten Free Pad Thai With a Thai Student (A combination of recipes & student's know how!)
Gai Pad Prik (Chicken with Peppers) in a Peanut Sauce (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup (Modified from Internet search)
Delicious Gluten Free Thai Wraps (From Internet search)
A Great Thai Soup - Gluten Free & Vegetarian Tom Yum Soup (Modified from Internet search)
Delicious Gluten Free Thai Wraps (From Internet search)
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