Thai Panang Curry with Vegetables

Have you had panang curry yet? Panang curry is rich and creamy, spicy yet balanced, with underlying notes of peanut and coconut.

I make my panang curry with lots of bell peppers and carrots, and optional tofu for extra protein. It’s a perfectly satisfying weeknight meal for cold days.

Ingredients:

Optional: 1 batch crispy baked tofu

Optional: 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed

1 tablespoon coconut oil or olive oil

1 small white or yellow onion, chopped (about 1 cup)

Pinch of salt, more to taste

1 red bell pepper, sliced into thin (¼” wide) strips

1 yellow, orange or green bell pepper, sliced into thin (¼” wide) strips

3 carrots, peeled and sliced on the diagonal into ¼” thick rounds (about 1 cup)

2 cloves garlic, pressed or minced

1 to 2 tablespoons panang curry paste* (use 1 for mild or 2 for spicy)

1 can (14 ounces) regular coconut milk

½ cup water

2 tablespoons peanut butter

1 tablespoon tamari or soy sauce**

1 ½ teaspoons coconut sugar or brown sugar

2 teaspoons fresh lime juice, to taste

Optional garnishes: fresh Thai basil or regular basil, sriracha or chili garlic sauce for extra spice