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Thai Panang Curry

Super. Healthy. Curry. In just 15 minutes. The perfect 1-pot dish if you’ve got friends coming around, or when you’re craving some quick and easy weeknight comfort.
Course dinner, lunch, Main Course
Cuisine asian, Thai
Keyword curry, penang curry, vegan curry
Cook Time 20 minutes
Total Time 20 minutes
Servings 4

Ingredients

Dry

  • 1 onion diced
  • 4 cloves garlic crushed
  • 2 tbsp panang curry paste
  • 1 carrot sliced
  • 1 red/yellow capsicum sliced
  • 1 broccoli in florets (including stalk and leaves)
  • 400ml can coconut milk
  • 1 c water
  • 400g can kidney beans
  • 2 tbsp peanut butter
  • 2 tbsp tamari (or soy sauce)
  • 2 tsp date paste (or coconut sugar)
  • ½ tsp sea salt
  • ½ lime juiced

To Serve

  • 1 ½ c brown rice
  • handful fresh coriander chopped
  • ½ lime wedged

Instructions

  • Put the brown rice on to cook (1 ½ c rice + 3 c boiling water).
  • Cook the onion in a little water until soft, then add the garlic and curry paste for a few minutes until caramelised. Add carrot and cook for a minute, then add capsicum, broccoli, coconut milk, ½ cup of water, beans including their brine, and pop the lid on for a few minutes to steam. Add remaining ingredients except lime juice for a few minutes until heated through and sauce has thickened a little. Stir through the lime juice and turn off the heat (add extra chilli/salt here if desired).
  • Serve the curry on brown rice, topped with fresh coriander and lime wedges, and a pile of crunchy sliced white cabbage on the side.

Video

Notes

  • Gluten free: Naturally gluten free.
  • Nut free: Use sunflower seed butter or tahini instead of peanut butter.
  • Sugar free: Use date paste instead of coconut sugar, or omit.