Exotic vegetables in panang curry with rice

Panang Curry Paste is the spicy backbone of this velvety vegetarian curry from southern Thailand. Serve it with bowls of rice for a hearty lunch or dinner.

EXOTIC-VEG-IN-PANANG-CURRY-WITH-RICE

INGREDIENTS

  • Panang curry paste
  • Coconut milk powder
  • Peanuts
  • Potatoes
  • Broccoli
  • Mixed zucchini
  • Mushroom
  • Aromat powder
  • Palm sugar
  • Soya sauce
  • Basil
  • Coriander

STEP 1 : PREPARE THE INGREDIENTS
Wash the fresh produce. Roughly chop the basil and coriander. Cut the baby potatoes into half. Cut the mushroom into 4 pieces. Break the broccoli into bite sized pieces. Cut the zucchini into bite sized cubes.

STEP 2 : BOIL THE RICE
Heat water in a pot with a pinch of salt. Add rice and cook for 10-15 minutes or till it’s cooked. Strain and keep aside.

STEP 3 : MAKE PEANUT PASTE AND PREPARE THE COCONUT MILK
Grind 3/4th of the peanuts into a mixer/grinder. Add a little water till it forms a paste. Keep aside. In a bowl, add 2 cups of hot water and mix coconut milk powder in it.

STEP 4 : PREPARE THE CURRY
In a pan, add 2-3 tablespoons of oil. Add the penang curry paste. Sauté for 1-2 minutes on a medium flame. Add a little water if needed.  Add coconut milk mix. Add potatoes and cook on a medium flame with the lid covered for 3-4 minutes.  Add the broccoli, mushrooms and zucchini. Add peanut paste. Mix well and cook for 3-4 minutes. Add peanut paste and soy sauce. Add palm sugar, aromat powder and salt to taste. Simmer till the curry thickens. Switch off the heat once the potatoes are cooked.

STEP 5 : PLATE YOUR DISH
Transfer the curry in a plating dish. Garnish with chopped coriander and basil. Serve with rice. Devour!

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