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Vegan Panang Curry

Visit Thailand at home with this sweet and savory curry dish.

Time

50 MIN

Serving size

4

  • VEGAN

  • DAIRY-FREE

  • GLUTEN-FREE

  • UNSWEET SILK

preparation

  1. Prepare rice according to package directions.
  2. While the rice is steaming, heat olive oil in a large skillet. Add vegetables, garlic, curry paste and sauté vegetables until they have softened. Sprinkle in a dash of salt and pepper to taste.
  3. Add Silk and bring the skillet to a simmer over medium heat for 5-10 minutes.
  4. Next, remove the skillet from heat and add remaining ingredients.
  5. Place rice into bowls and top with the curried vegetables.
  6. Garnish with basil or sriracha, if desired. Serve.

Ingredients

  • 2 cups jasmine or brown rice

  • 1 TBSP olive oil

  • 1 cup chopped white onion

  • Pinch of salt and pepper

  • 3 bell peppers (color of your choice), thinly sliced

  • 3 carrots peeled and thinly sliced

  • 1 TSP minced garlic

  • 1 TBSP panang curry paste

  • 1 CUP Silk Original or Unsweet Coconutmilk

  • 2 TBSP peanut butter

  • 1 TBSP tamari sauce

  • 1 ½ TSP brown sugar

  • 2 TSP fresh lime juice