Description
Thai food is one of those meals that we all can’t get enough of, something about the flavors, textures and spices are all so addicting! This Panang curry dish is everything I described and MORE, not to mention easy too. The key is the Thai curry paste, I know its very tough to find the right paste but I’ve linked two paste that I highly recommend and trust. Feel free to add chicken, shrimp or tofu into dish, along with other veggies I’ve listed in the recipe.
Ingredients
Scale
- 2 tbsp oil
- 3 tbsp Panang curry paste
- 1 13.5oz coconut milk
- ½ red bell pepper sliced
- ½ onion sliced
- 1 cup tofu cut into bit size pieces
- 1–2 tsp sugar
- salt to taste
Instructions
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Over med high heat, drizzle some oil into a pan and cook the peppers,onions and tofu for 4-6 mins. You want the veggies to still be crunchy. Once the veggies and tofu are cooked, transfer onto a plate and set aside.
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In a pan heat oil on med high heat and add the panang curry paste. Stir and break down the paste until you start seeing the paste and oil separate. Cook for 5 mins.
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Next add the whole can of coconut milk, salt and sugar. Sitr everything together until the panang curry paste is well incorporated into the coconut milk.
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Add the cooked veggies and tofu, give everything a good stir and taste to see if you need more salt or sugar. Cover pan with lid and cook for 5-7 mins. Serve with jasmine rice, noodles or even eat as it. Enjoy!
Notes
- If you want to add chicken or shrimp add it towards the end, step 4.
- I like to cook the veggies a little bit before adding into the curry because I the crunch, you can skip this step and add it towards the end as well.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner, entree
- Cuisine: Thai
Keywords: panang curry, thai curry, thai soup