Recipes

Delicious and Creamy Vegetable Panang Curry

With Jasmine Rice & Cashews

This amazingly satisfying Vegetable Panang Curry is super easy to make in one pot and naturally vegan, gluten free. Packed with fantastic flavors so satisfying and mesmerizingly good.

The beauty of a dish like curry is that it’s super flexible. You can use whatever you want, go for your favorites. Serve it with bowls of jasmine rice for a hearty lunch or dinner.

So what are you waiting for? Let’s get busy!

Vegetable Panang Curry

Nicole Kearsley
A few ingredients whipped up in a jiffy makes this an easy favorite. Cashews make everything better. Yum!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Main Course
Cuisine Asian, Thai, Vegan
Servings 2 Servings

Ingredients
  

  • 3 tablespoons Cashews
  • 3/4 cup Jasmine Rice
  • 1 Ginger Fresh
  • 1 Carrot
  • 2 ounces Swiss Chard
  • 1 tablespoon Panang Curry Paste
  • 1 can Coconut Milk
  • 2 packets Turbinado Sugar 1 tbsp
  • 1 tablespoon Tamari
  • 4 ounces Sugar Snap Peas
  • 1 Lime
  • 1 teaspoon Vegetable Oil
  • 1/2 teaspoon Sea Salt To taste

Instructions
 

  • Add the cashews to a small saucepan over medium heat. Toast until fragrant, about 4 to 6 minutes. 
  • Transfer to a small bowl. Add the jasmine rice, 1 1/4 cups water, and a pinch of salt to the saucepan and bring to a boil. Cover, reduce heat to low and cook until all the water is absorbed and the rice is tender, about 14 to 16 minutes.
  • Peel and mince 1 tsp ginger. Peel and slice the carrot into rounds. Separate the Swiss chard stems from the leaves. Thinly slice the stems, roughly chop the leaves, and keep them separated.
  • Place a large skillet over medium heat with 1 tsp vegetable oil. Once hot, add the ginger and cook, stirring frequently, until fragrant and slightly toasted, about 1 to 2 minutes.
  • Add the panang curry paste, coconut milk, turbinado sugar, and tamari. Bring the sauce to a gentle boil, then reduce the heat to low.
  • Add the carrot and Swiss chard stems to the curry and cook until the vegetables are tender about 4 to 5 minutes. 
  • Add the Swiss chard leaves and sugar snap peas and cook until bright green, about 1 minute.
  • Zest and halve the lime. Add the lime zest and ½ tsp salt to the curry and stir well to combine. Add the juice from half the lime and remove from the heat. Cut the remaining lime half into wedges.
  • Divide the jasmine rice between bowls and top with the vegetable panang curry. Sprinkle with toasted cashews and serve with lime wedges.

Notes

*TURBINADO SUGAR: No turbinado sugar? Substitute with brown sugar!
**PANANG CURRY PASTE: If this curry paste is impossible to find you can use red curry paste with a tablespoon of crushed peanuts. You can make your own homemade panang curry paste.
***SERVING: This recipe yields 14 grams of protein for each serving.
Keyword plant based, vegan
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