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Vegetable Panang Curry

This Vegetable Panang Curry is better than take-out. Easy to make and so flavorful and delicious.

Jasmine Rice:

Combine ingredients into a large pot. Bring rice to a bowl and then reduce heat to a simmer. Cover pot with lid and cook rice until liquid is absorbed. Set aside. Fluff rice with fork just before serving.

Panang Curry Sauce:

  • 1 lime, zest, juice
  • 1 tbsp garlic clove, minced
  • 1 1/2 tsp ginger, fresh, minced
  • 1 tbsp red curry paste
  • 2 tbsp peanut butter
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 can coconut milk
  • 2 tbsp maple sugar or maple syrup
  • 2 tbsp coconut aminos

Combine ingredients into a medium pot over medium heat . Stir the ingredients until completely combined.

Vegetables:

  • 20 oz. sugar snap pea stir-fry, frozen
  • 6oz. edamame

Add the sugar snap pea stir-fry mix to the Panang Curry Sauce. Cook the vegetable mix until they are tender.

Microwave or steam the edamame until warmed through. Set aside.

Assemble:

Fill half to a third of the bowl with the jasmine rice. Fill half to a third of the bowl with the Vegetable Panang Curry. Then add the edamame.

Garnish:

  • 2 basil leaves, sliced

Sprinkle sliced basil leaves over the entire bowl.

Serve. Eat. Enjoy.

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3 thoughts on “Vegetable Panang Curry

  1. Looks delicious

    1. Thanks Sheree. The Panang sauce has become one of my favorite Asian sauces. As always thanks for stopping by Cathryn’s Kitchen.

      1. My pleasure Cathryn

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