This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about how to make a SCRUMPTIOUS Vegetarian Thai Panang Curry!
This Thai Vegetarian Panang Curry Is The BOMB!
I will begin by saying this vegetarian Panang Curry is a FLAVOR BOMB! Please drop everything and make this now if you desire:
- A creamy and spicy curry full of healthy ingredients!
- An easy to make and mouthwatering Thai curry!
- A quick meal that can be on your table in about 30 minutes!
A YES to any of these means you have come to the right place!
Panang Curry Is One Of The Best Known Thai Curries
Thailand has many variations on curries. Many of us are familiar with yellow, red, and green Thai curries. Panang curry may be lesser known than those, however it still ranks as one of the best known curries and for a great reason. It’s absolutely DELICIOUS!
This curry actually originated from Penang, which is an island off the coast of Malaysia.
Panang curry is often mistaken for red curry because both curry pastes have a red color. However, Panang is less spicy than red curry and is sweeter than Thai red curry.
The recipe you will find here uses a ready made Panang Curry Paste which helps make this dish a snap to make!
What Ingredients Will I Need For This Vegetarian Thai Panang Curry?
You will need the following ingredients to make this healthy and delicious curry:
- Panang curry paste
- Butternut squash (make it easier by buying prepared cubed butternut squash)
- Eggplant
- Ginger
- Shallot
- Chickpeas
- Coconut milk
- Diced tomatoes
- Fish sauce
- Optional garnishes: scallions, Thai chili’s, cilantro
I have linked to Amazon to some of these items for convenience sake.
It’s a very short list of ingredients that when combined will bring you a taste of Thai curry HEAVEN!
The Method To Make This Vegetarian Thai Curry
This Kaeng (curry is called Kaeng in Thailand) couldn’t be simpler to make!
Begin by combining the curry paste with a little coconut milk. Then add the minced ginger and shallot and stir to combine.
Next you will add the butternut squash, eggplant, and chickpeas. Stir to combine, and then add the remaining coconut milk and diced tomatoes and again stir to combine.
Now bring the mixture to a boil, then cover your skillet, lower to a simmer, and simmer for around 15-20 minutes until the vegetables are tender.
This creamy delightful curry is just about ready to devour! The finishing touch is adding some fish sauce to taste which is a very important step!
Enjoy Your Amazing Thai Panang Curry!
I absolutely adore serving this curry with some jasmine rice, which is the perfect accompaniment. Suggested garnishes include scallions, Thai chili’s (only for those who LOVE it HOT!), and cilantro.
You can feel good about enjoying this Thai Panang curry with wonderful healthy and nutritious ingredients!
ทานให้อร่อยนะคะ! (Enjoy your meal in Thai 😃)
Some Other Recipes You May Enjoy!
Easy and Refreshing Thai Cucumber Salad!
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And if you make this dish and like it I would be honored if you would rate and comment below!
Cheers!
Grace
Scrumptious Vegetarian Thai Panang Curry!
Equipment
- Covered skillet
Ingredients
- 3 tbsp Thai Panang curry paste
- 14 oz diced tomatoes use canned for ease of preparation
- 14 oz coconut milk
- 10 oz cubed butternut squash use already prepped cubed butternut squash for ease of preparation
- 4 oz diced eggplant I used Japanese eggplant but feel free to use Thai eggplant or any type of eggplant you like
- 1 cup chickpeas (drained and rinsed) use canned for ease of preparation
- 1 shallot minced
- 1 inch ginger peeled and minced
- fish sauce to taste
- green onions optional garnish
- Thai chili's optional garnish
- cilantro optional garnish
Instructions
- Set your stove to a medium heat. Combine the curry paste with a little coconut milk (about 1/4 cup) in your skillet and stir to combine.
- Add the minced ginger and shallot and stir to incorporate. Stir for around 2 minutes.
- Next you will add the butternut squash, eggplant, and chickpeas and stir to combine.
- Add the remaining coconut milk and diced tomatoes and again stir to combine.
- Now bring the mixture to a boil, then cover your skillet, lower to a simmer, and simmer for around 15-20 minutes until the vegetables are tender.
- Finally add fish sauce to taste! This is a very important step and really helps to put this dish over the top! Garnish with your selected garnishes!
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