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.
- Panang curry paste
- Coconut milk powder
- Mixed zucchini
- Aromat powder
- Palm sugar
- Soya sauce
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!