#panangcurry

Panang Curry - Keep reading for recipe.

Panang Curry 🍛

..... for dinner.

Enjoy the gluten-free Thai Panang Vegetable Curry, which is very rich and full of flavor. This fragrant and creamy curry is full of fresh vegetables and tofu, making it a filling and healthy meal.

Ingredients: 1 can 14 oz coconut milk. 2-3 tablespoons gluten-free Panang curry paste. 1 cup mixed vegetables e.g., bell peppers, carrots, broccoli. 1 cup firm tofu, cubed. 2 tablespoons gluten-free soy sauce. 1 tablespoon brown sugar. 1 tablespoon vegetable oil. 1 lime, juiced. Fresh cilantro leaves for garnish. Cooked rice or rice noodles optional.

Instructions: In a large pan or wok, heat the vegetable oil over medium-high heat. Add the Panang curry paste and saut for 1-2 minutes until fragrant. Pour in the coconut milk and stir well. Bring it to a gentle simmer. Add the mixed vegetables and tofu cubes to the pan. Stir to coat them with the curry sauce. Cook for about 10-12 minutes, or until the vegetables are tender and the tofu is heated through. Stir in the gluten-free soy sauce and brown sugar. Taste and adjust the seasoning if needed. Squeeze the lime juice into the curry and stir. Serve the gluten-free Thai Panang vegetable curry hot over cooked rice or rice noodles if desired. Garnish with fresh cilantro leaves. Enjoy your delicious gluten-free Thai Panang Vegetable Curry!

Prep Time: 15 minutes

Cook Time: 20 minutes

A quick and tasty Panang Curry that is easy to make in the Instant Pot. A delicious Thai-style dish is made with creamy coconut milk, fragrant Panang curry paste, and tender chicken.

Ingredients: 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces. 1 can 14 oz coconut milk. 3 tbsp Panang curry paste. 1 tbsp vegetable oil. 1 red bell pepper, sliced. 1 cup sliced bamboo shoots. 2 tbsp fish sauce. 1 tbsp soy sauce. 1 tbsp brown sugar. 1 lime, juiced. Fresh cilantro, for garnish. Cooked jasmine rice, for serving.

Instructions: Turn on the Instant Pot and select 'Saute' mode. Add vegetable oil and Panang curry paste to the pot, saut for 1-2 minutes until fragrant. Add chicken pieces, cook until browned on all sides. Pour in coconut milk, fish sauce, soy sauce, and brown sugar. Stir well. Cancel 'Saute' mode. Close the Instant Pot lid, set to 'Manual' or 'Pressure Cook' mode for 8 minutes. Once cooking is complete, perform a quick pressure release. Open the lid carefully. Add sliced bell pepper, bamboo shoots, and lime juice. Stir and let it simmer on 'Saute' mode for 3-4 minutes until vegetables are tender. Serve the Panang Curry over cooked jasmine rice, garnish with fresh cilantro. Enjoy your delicious Instant Pot Panang Curry!

Prep Time: 15 minutes

Cook Time: 20 minutes