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Thai panang curry with bread on a white plate in the background and Sriracha sauce bottle

Scrumptious Vegetarian Thai Panang Curry!

Grace
Get a taste of Thai Curry Heaven with this absolutely easy and delicious Vegetarian Thai Panang Curry!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Thai
Servings 3 people
Calories 408 kcal

Equipment

  • Covered skillet

Ingredients
  

  • 3 tablespoon 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 ¼ cup) in your skillet and stir to combine.
    panang curry paste in coconut milk
  • Add the minced ginger and shallot and stir to incorporate. Stir for around 2 minutes.
    minced ginger and shallot on top of a Thai panang curry paste which has been mixed with coconut milk
  • Next you will add the butternut squash, eggplant, and chickpeas and stir to combine.
    Panang curry paste topped with chickpeas, cubed butternut squash, diced eggplant
  • Add the remaining coconut milk and diced tomatoes and again stir to combine.
    Thai panang curry with various veggies and coconut milk stirred in with diced tomatoes on top
  • 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.
    Thai Panang Curry with a black spoon scooping up some of the curry you can see tomatoes, butternut squash, chickpeas and eggplant
  • 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!
    Thai panang curry in a silver bowl with a spoon scooping up some of the curry

Notes

This Panang curry is absolutely fantastic served with Jasmine rice.  Suggested garnishes include scallions, Thai chili's (for those who like it HOT!), and cilantro.
ทานให้อร่อยนะคะ! (Enjoy your meal in Thai 😃)

Nutrition

Calories: 408kcalCarbohydrates: 33gProtein: 8gFat: 31gSaturated Fat: 26gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 189mgPotassium: 1075mgFiber: 8gSugar: 8gVitamin A: 12580IUVitamin C: 36mgCalcium: 157mgIron: 8mg
Keyword Curry, panang curry, thai curry, Vegetarian
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