Sold by: The Coconut Kitchen
Unit: 2 x 65g Sachets
Our new peppery and aromatic Panang curry paste is our first vegan friendly paste but does not compromise on flavour!
This medium spicy paste creates a nice zesty and aromatic curry with hints of cinnamon, nutmeg and star anise. With a kick from chilli and cracked Thai green peppercorns its full of flavour and we made this one is Vegan friendly too!
Panang or “Phanaeng” is made with red chillies, lemongrass & often peanuts are ground into the paste. This is a nut-free option so you can add your own peanuts in the recipe to taste. We have added crushed green peppercorns & a host of Thai spices & seasonings to make our first vegan friendly curry paste. So enjoy a slightly sweet, zesty & peppery well balanced curry!
THAI PEPPERCORN PANANG VEGETABLE CURRY (SERVES 2-4)
400ml coconut milk
½ butternut squash cut into 2cm chunks
6-8 chestnut mushrooms, quartered
½ head of broccoli, cut into small pieces
100-200g sugar snap peas
50-80g roasted peanuts, crushed
Red chilli & fresh basil to garnish
How To Cook:
1.Add both sachets of curry paste to a pan with a 50ml of water and stir fry over medium heat for 1 minute.
Add the coconut milk & squash, simmer for 6-8 minutes.
Add the mushrooms and simmer for another 3-4 minutes.
3. Stir in the mushrooms, broccoli, sugar snaps & peanuts & cook for further 2-3 minutes.
Serve with steamed jasmine rice, garnish with sliced red chilli & basil.
Tips: This curry is often served in Thailand with beef, pork or chicken but is also good with king prawns. For a chicken Panang curry, fry chicken pieces in the paste first, omit the squash and ensure meat is thoroughly cooked.
Paste Ingredients: Water, curry paste (lemon grass (6%), dried red chilli (5%), shallot, salt, garlic, galangal, mungbean, coriander seeds, Kaffir lime peel, spices), onion, sugar, rapeseed oil, lemon juice concentrate, lime zest (1%), Thai basil leaves, green peppercorns (0.7%), Kaffir lime leaf powder, cinnamon, nutmeg, star anise.