Panang Curry with Coconut Lime Jasmine Rice

PANANG CURRY😍

My absolute favorite dinner that’s famous for turning even my pickiest friend into a Thai food lover😍 Consistently in my meal prep rotation because of how flavorful and versatile it is, using staples that are always in my pantry + literally whatever veggies I have on hand. Easily made vegetarian with tofu and veggies, or loaded with shrimp or chicken for a hearty and flavor-packed dinner, you’re gonna wanna make this ASAP!

My favorite veggies to use here are ones that hold up well and don’t get mushy too quick. Common favorites are cauliflower, green beans, peppers, snow peas, carrots, etc. Adjust the recipe to use whatever ingredients you prefer, just keep in mind to add them in stages as not all vegetables and protein cook in the same amount of time. Think heartier veggies first, with quick cooking veggies and proteins added last.

Serves 4.

Ingredients:

For the Panang Curry:

• 4oz can Panang Curry paste (I use the Arroy-D brand)

• 1 shallot, minced

• 1 tbsp lemongrass paste, or 2 stalks fresh lemongrass, cut in half and bruised with the back of a knife

• 1 cup chicken or vegetable broth

• 1 can coconut milk

• 2 tbsps fish sauce (sub for soy sauce for vegetarian)

• Juice 1 lime

• 4 slices galangal, fresh or dried*

• 4 kaffir lime leaves*

• 1 tbsp palm sugar or brown sugar

• ½ red bell pepper, sliced

• 1 cup sliced carrots

• 1 cup cauliflower florets

• ½ cup snow peas

• ½ chicken breast, sliced thinly (or tofu for a vegetarian option)

• 1 tbsp vegetable or avocado oil

• ¼ cup cilantro for serving

• ¼ cup thai basil for serving (optional)

*These two ingredients are key for a more authentic Thai taste. You can find them at any asian grocer or in dried form on Amazon.

For the Coconut Lime Jasmine Rice:

• 1 cup jasmine rice, rinsed

• 1 cup coconut milk

• ⅓ cup chicken or vegetable broth or water

• 1 tsp lime zest

• Salt to taste

Directions:

For the Panang Curry:

• Heat a large pot on medium heat and drizzle in the oil.

• Add the shallots and lemongrass and saute for 2-3 minutes until the flavors release and the shallots soften.

• Add in the curry paste and cook for 1 more minute.

• Add in the broth, coconut milk, fish sauce, galangal slices, lime leaves and bring to a boil. Cook for 6-8 minutes or until the broth has slightly thickened.

• Add in sliced bell pepper and carrots and cook for 4 minutes.

• Add in the cauliflower. After 2 minutes, add the sliced chicken and cook for 3 minutes.

• With 1 minute to go, add in the snow peas.

• Turn off the heat and stir in the lime juice. Taste and adjust seasonings.

For the Coconut Lime Jasmine Rice:

• In a small pot, add the rice, broth, coconut milk, lime zest, and pinch of salt.

• Cover and bring to a boil, then reduce to a simmer for 10-12 minutes until liquid has evaporated and rice is tender. 

• Fluff with a fork and serve with the curry, topping with cilantro and thai basil (if using) and enjoy!