Vegan Panang Curry

Panang curry is a salty, sweet and nutty dish from Thailand. Our vegan panang curry sticks very closely to traditional recipes, only switching ingredients where necessary! The result is a delicious, rich and thick curry that will leave you wanting seconds.

Course Dinner

Cuisine Thai

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 411kcal

Author Jess & Dan

Ingredients

For the panang paste:

3 shallots
¼ teaspoon salt
8 dried red chillies – soaked*
1 whole lemongrass – or 1 tablespoon from a jar
1 tablespoon galangal – fresh or from jar
1 teaspoon kaffir lime leaves
1 teaspoon coriander stalks
¼ teaspoon peppercorns
6 cloves garlic
1 teaspoon fermented soybean paste – or white miso paste

For the curry:

All of the curry paste if you're using a shop-bought paste check the instructions
300 ml coconut milk
200 g carrots – chopped into chunks
1 tablespoon sugar
1 tablespoon soy sauce or vegan fish sauce
1 red pepper – chopped into chunks
1 yellow pepper – chopped into chunks
100 g green beans - chopped into 1 inch chunks
500 g butter beans – 2 x 400g tins, drained
4 tablespoon peanuts – crushed
3 kaffir lime leaves – chopped, optional
Splash of oil – optional

Metric - US Customary

Instructions

For the panang paste:

Put all of the ingredients in a pestle and mortar or cup blender. If using a blender, add 2 tablespoons of water to help it blend easier.
3 shallots, ¼ teaspoon salt, 8 dried red chillies, 1 whole lemongrass, 1 tablespoon galangal, 1 teaspoon kaffir lime leaves, 1 teaspoon coriander stalks, ¼ teaspoon peppercorns, 6 cloves garlic, 1 teaspoon fermented soybean paste
Blend or bash until smooth.

For the curry:

Put the full amount of the curry paste into the wok over a medium heat. There's no need for oil if you have a non-stick wok, however, you can use a splash if needed.
All of the curry paste, Splash of oil
Pour in around 2 tablespoon of the coconut milk and stir.
300 ml coconut milk
Add in the carrots and cook for around 2 minutes.
200 g carrots
Pour in the rest of the coconut milk and mix well.
300 ml coconut milk
Pop the soy sauce, sugar and peanuts in and then stir.
1 tablespoon sugar, 1 tablespoon soy sauce, 4 tablespoon peanuts
Put the butter beans in, bring to a boil, then simmer for 8-10 minutes.
500 g butter beans
Finally, add the peppers, green beans and kaffir lime leaves (if using) into the wok.
1 red pepper, 1 yellow pepper, 3 kaffir lime leaves, 100 g green beans
Mix well, and then simmer for a further 3-5 minutes. Serve with Jasmine rice and enjoy!

Notes

Use fewer chillies for a less spicy finished dish.
For the paste, galangal and lemongrass can be bought in jars if you can't find them fresh.
If you don't have galangal use an equal amount of ginger and additionally, a tablespoon of lemon juice.

Nutrition