Coconut Panang Curry

Everyone in our home loves curry, even the little guys. Our favorite is probably massaman but because we order it at a local restaurant so much, our taste buds are expecting something particular and we haven’t been able to recreate it. Last week I took a trip to the Asian market in town and picked up a few items to make a curry at home. I opted for a Panang curry paste by Maesri (Chili, garlic, shallot, lemon grass, salt, sugar, spices, and galangal). Someday I will try making my own paste.  Here is our recipe for a wonderful Coconut Panang curry. This is a veggie curry, but you could easily add tofu, chicken, beef or shrimp to this if you wanted. I experiment with curry a fair amount. I usually start with coconut milk and work with whatever veggies I have on hand. If you have never had curry, or are hesitant, panang is a good place to start as  it is one of the milder curries.

1 14 oz can coconut milk (check the label!)
1 can panang curry paste
5 cloves garlic, minced
1TB brown sugar, or other sweetener
1 small onion, chopped
2 larger carrots, sliced
1 red pepper, cut into 1/2″ pieces
1 green pepper, cut into 1/2″ pieces
1 medium sweet potato, cut into 1/2″ pieces
large handful basil leaves, but into strips
1 large stem kale, de-stemmed and cut into strips

1/4 cup peanuts chopped
green onions

How to make a yummy dish
In a large stock pot (I prefer to use a dutch oven, Le Creuset) warm the coconut milk without letting it boil. Once it warms, add your minced garlic and cook on low to medium for a few minutes along with your curry paste, ensuring that you it is all dissolved.

If you are adding meat, now is the time to do so. You could also add a little fish sauce if you’d like, but I did not as we have a vegetarian in the house. At this point you will also add in your crushed peanuts and brown sugar. (I plan on trying this again but with a natural sweetener as the goal is to remove refined sugars from our diet)

Now you can add in your vegetables. For this dish I chose carrots, peppers, onions, sweet potato, basil and kale. Feel free to mix up the ingredients. This would also be good with potatoes and pineapple. Cook this in a nice simmer until the vegetables are the consistency you like. Some like there veggie crispy, others like them softer. For us, we cooked this down for about 30 minutes so that the sweet potato was soft.

We served this in a bowl with jasmine rice and topped it with crushed peanuts, cilantro and chopped green onions.

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