Thai Panang Curry with Vegetables Recipe | Yummly

Thai Panang Curry with Vegetables

COOKIE AND KATE
17Ingredients
45Minutes
610Calories
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Ingredients

US|METRIC
  • 1 1/4 cups brown Jasmine rice (or long-grain brown rice, rinsed, optional)
  • 1 tablespoon coconut oil (or olive oil)
  • 1 yellow onion (or small white, chopped, about 1 cup)
  • 1 pinch salt (more to taste)
  • 1 red bell pepper (sliced into thin, ¼” wide strips)
  • 1 Orange (yellow, 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)
  • 2 tablespoons panang curry paste (*, use 1 for mild or 2 for spicy)
  • 14 ounces coconut milk (regular)
  • 1/2 cup water
  • 2 tablespoons peanut butter
  • 1 tablespoon tamari sauce
  • 1 1/2 teaspoons coconut sugar (or brown sugar)
  • 2 teaspoons fresh lime juice (to taste)
  • Thai basil (optional)
  • Sriracha sauce (optional)
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    NutritionView More

    610Calories
    Sodium20% DV490mg
    Fat51% DV33g
    Protein22% DV11g
    Carbs24% DV72g
    Fiber40% DV10g
    Calories610Calories from Fat300
    % DAILY VALUE
    Total Fat33g51%
    Saturated Fat25g125%
    Trans Fat
    Cholesterol0mg0%
    Sodium490mg20%
    Potassium810mg23%
    Protein11g22%
    Calories from Fat300
    % DAILY VALUE
    Total Carbohydrate72g24%
    Dietary Fiber10g40%
    Sugars11g22%
    Vitamin A170%
    Vitamin C130%
    Calcium10%
    Iron20%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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