Wednesday, 10 October 2007

Thai Vegetable Panang Curry


Ingredients
Mushrooms cut into quarters
Baby Corn; cut length ways into 2/3 slices
Red Pepper; cut into matchsticks
Green Pepper; cut into matchsticks
Yellow Pepper; cut into matachsticks
2 large potatoes, Boiled and cut into chunks
1 head broccoli, cut into florets; boiled, microwaved or steamed
3 kaffir or lime leaves; shredded 2 tablespoon of Thai basil
Roasted cashew nuts
3 tablespoon Panang curry paste
1 tablespoon of fish sauce
1 tablespoon cooking oil
400 gram tin coconut milk
1/2 cups (125ml) water

1 - Heat the oil in a large pan over a medium high heat add the mushrooms, fry for a few minutes.
2. Add the baby corn and peppers cook for 5 minutes.
3. Add the panang curry paste, cook, until you can see the oil,
4. Add the coconut milk, water, kaffir leaves basil and fish sauce and bring to the boil. Turn down to a simmer, and cook for 10 minutes, or until the vegetables are just tender.
5. Add the broccoli and potatoes and cook for 5 minutes.
6. Add the cashew nuts, stir and serve

Serve with rice
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21 comments:

Asha said...

Hello Saju. Thai veg has a gorgeous color. Never heard of Panang curry pd , I have to look for it next time. Looks delicious:)

Saju said...

Thanks Asha, it is a paste rather than powder and is available in SE Asian stores. It has a lovely colour; red, but is not hot, rather it is rather mild which I like, so that you can taste other flavours without being overpowered by the hot taste.

Sharmi said...

phew Saju! after a long time got to comment on a veg recipe:)) looks very vibrant and nice!

Pooja V said...

Thai veg looks lovely !! Will try it next time.

musical said...

Panang curry looks great! Am sure it tasted really divine! Am drooling over this picture (and this, just after lunch)! I made some Thai style curry too with zucchini, eggplants and mushroom. but that one was hot, to help with my cold :-D. I have to look for the curry paste, any recommended brands?

Richa said...

hey, panang curry looks awesome, love the color! I feel like taking a big byte right off the screen :)

zlamushka said...

What a fabulous pic, Saju...

Have you checked out my home-made Panaeng curry paste? Better than store bought for sure...

Sirisha Kilambi said...

Saju...Colorful dish as ever......Loved it :-)

meeso said...

This looks good...I made some Thai last night and now I'm craving it again...your posts are giving me some serious Thai food cravings!!!

lakshmi said...

I couldn't find the Panang Curry Paste - substituted this and the fish sauce with some red peppers paste. The dish turned out quite like a nice stew though :).

Mansi Desai said...

Panang curry is our absolute favourite at a Thai restaurant, followed by the Grren curry...I'm gonna try this myself soon, so thx for the recipe Saju!

Prajusha said...

saju,
love all thai curries and my favourite is the thai prawn red curry .this looks great and it reminds me of the thai curry served at kinnari restuarant in fremont.:)

TBC said...

I love the look of this curry & am so glad to see that it is vegetarian:-)

Coffee & Vanilla said...

It looks delicious Saju!

I'm very happy to discover your blog.

Margot

Anonymous said...

it has fish sauce, if you are 100% veg , you can cut down fish sauce. Instead of cashew add roasted peanut

Saju said...

thanks for that Anon, I was very thoughtless

Anonymous said...

tHANKS jAMBO AND ABARI SAANA, MAMA.
rAFIQUI WA UGANADA, SHOBHI

Fucker said...

Damn! I made this and my mum who is from Thailand said that this is the best vegetable version of this ! freaking awesome blog you have there keep on rocking ! <3

mari

Saju said...

thanks Mari

Serena said...

Is it possible to substitute red curry paste for panang curry paste? Should I decrease the amount, since red curry paste is spicier?

Saju said...

Yes you can Serena, they are pretty similar.

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