View original recipe at cookieandkate.com
Thai Panang Curry with Vegetables
Thai Panang Curry with Vegetables includes Optional: 1 batch crispy baked tofu, Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, coconut oil or olive oil. Total time: 45 minutes. Serves 4.
Ingredients
Optional: 1 batch crispy baked tofu
Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed
1 tbsp coconut oil or olive oil
1 small white or yellow onion, chopped, about 1 cup
Pinch of salt, more to taste
1 red bell pepper, sliced into thin strips, ¼” wide
1 yellow, orange or green bell pepper, sliced into thin strips, ¼” wide
3 carrots, peeled and sliced on the diagonal into ¼” thick rounds, about 1 cup
2 cloves garlic, pressed or minced
1 - 2 tbsp panang curry paste*, use 1 for mild or 2 for spicy
14 oz regular coconut milk
½ cup water
2 tbsp peanut butter
1 tbsp tamari or soy sauce**
1½ tsp coconut sugar or brown sugar
2 tsp fresh lime juice, to taste
Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice