Panang (thai) red curry

Name: Panang (thai) red curry
Total time: 2700 s
Yield: 3 people
Cuisine: American
Ingredients: 4 tbsp Maesri Panang curry paste (adjust qty as per taste); 1 (13 oz) coconut milk can; Coconut oil (optional); 3/4 cup Peanuts; leaves Kaffir/ curry; 1 onion; bell pepper, Carrots, Broccoli, Zucchini; Mushrooms; leaves Basil (optional)

Sammy_veg @sammy_veg

Panang (thai) red curry

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Ingredients

45 mins

3 people

4 tbspMaesri Panang curry paste (adjust qty as per taste)
1 (13 oz)coconut milk can
Coconut oil (optional)
3/4 cupPeanuts
Veggies
leavesKaffir/ curry
1onion
bell pepper, Carrots, Broccoli, Zucchini
Mushrooms
leavesBasil (optional)

Saved

Steps

45 mins

1

Take coconut oil in pan. Saute onions and bell peppers. Move veggies to the side. Add penang curry paste and peanuts in the center and saute it intensely.
2

Step 1 alternate: You can also use little coconut milk in place of oil (if you don't have coconut oil). Add paste and peanuts first. Then add onions and bell peppers.
3

Add kaffir leaves (Alternate: skip step or add curry leaves)
4

Add coconut milk and rest of the veggies. Add salt. Cook for 10-15 mins.
5

Turn of heat and add basil leaves in the end