A rich, creamy panang curry made with plenty of vegetables – cauliflower, pumpkin and peppers.
Vegetarian panang curry – a classic of the Thai kitchen and, without doubt, one of my favourites – both this vegetarian version and the classic panang curry with chicken – you’ll find that recipe here.
Crisp vegetables and a sauce full of flavour – rich, creamy and velvety.
A good vegetarian panang curry takes no time at all – and you can use whatever vegetables you like or have to hand.
Try sweet potato, broccoli or similar in your vegetarian panang curry, for example – they give the dish lovely body.
Panang curry paste varies in strength – so I’d recommend starting with 2 tbsp and then adjusting to taste once the sauce has simmered. It can get seriously spicy if too much goes in – so, naturally, add it according to your own heat tolerance.
I’m often asked which coconut milk I use, because there really is a big difference between them – in both flavour and consistency. My favourite is the one from Grøn Balance (a Danish supermarket brand); it’s incredibly creamy and tastes wonderful – I’ve never come across such a creamy coconut milk before. And it works really well in a panang curry.
I also use the one from Änglamark and the organic one from Santa Maria – both are also pleasantly creamy in consistency.
Vegetarian panang curry with pumpkin and cauliflower
Ingredients
- 400 g hokkaido pumpkin (red kuri squash) or sweet potato, cut into bite-sized pieces
- 250 g cauliflower, cut into small florets
- 1 green pepper, cut into large chunks
- 1 red pepper, cut into large chunks
- 1 onion, roughly chopped
- 2 cloves garlic, grated or crushed
- 2 cm fresh ginger, grated – about 1 tbsp
- 20 Thai basil leaves (or regular basil)
- 5 kaffir lime leaves
- 2 tins full-fat coconut milk (not light)
- 2-3 tbsp panang curry paste
- 1 1/2 tsp fish sauce
- 1 lime, juiced
- Salt and pepper
- A little soft light brown sugar or cane sugar (optional)
- Toasted cashew nuts and chilli, to serve (optional)
Method
- Heat a little oil in a frying pan and fry the pumpkin pieces for about 5 minutes.
- Add the cauliflower and fry for a couple more minutes – season with salt and pepper.
- Add the onion, garlic and ginger and cook until the onion is translucent.
- Then add the curry paste and stir well to combine – then add the peppers.
- Pour over the coconut milk, add the fish sauce and lime leaves, and let the curry simmer over medium heat for about 10 minutes – until it is rich and creamy.Check the pumpkin and cauliflower too: they should be just tender but still with a good bite. Give it a couple more minutes if you prefer them softer.
- Stir the fresh basil leaves into the sauce and season to taste with freshly squeezed lime juice, salt and pepper.Add a little soft light brown sugar if the dish needs a touch of sweetness.
- Serve with boiled rice and, if you like, sliced chilli and toasted cashew nuts.*Toasted cashew nuts are very easy to make and taste wonderful. Pour a little oil into a frying pan, add unsalted cashew nuts and fry over medium heat until golden on both sides.
Nutrition
Premium
En lækker ret med en masse smag og gode grøntsager
Hej Tina
Hvor gør det mig glad at høre – tak for de søde ord 🙂
Warm wishes, Dianna
I hvor god tid kan jeg lave den, inden den skal spises?
Hej Martin
Jamen den kan sagtens laves på forhånd og varmes op, hvis det er det du tænker:)
Warm wishes, Dianna
Det smager pragtfuldt selv om jeg ændrede lidt i grønsagerne
Virkelig lækker ret.
Jeg savnede ikke kød.
Skal helt sikkert laves igen.
Hej Lisbeth
Hvor er det godt at høre – tusind tak:)
Warm wishes, Dianna
Du kan købe både Panang og Masamam curry i Bilka. Begge er originalt thailandsk brand.
Hej Dennis
Ej hvor fantastisk – det vidste jeg ikke.
Men har desværre heller ikke en Bilka indenfor nærmeste rækkevidde.
Men dit fif er hermed givet videre 🙂
Dbh Dianna
Panang karry pasta er det evt blue Dragon yellow curry paste?
Hej Anders
Nej det er ikke den, desværre.
Panang køber jeg i en thaibutik, eller på nettet, – jeg har ikke været så heldig at finde det i et supermarked endnu:)
Dbh Dianna
Super lækker opskrift men man kan vel ikke kalde det vegetar hvis at man bruger fiskesauce deri?
Hej Christabel
Hvor er det dejligt du kan lide opskriften, tusind tak 🙂
Grunden til at jeg tillader mig at kalder den vegetar er, – dels at man kan få “fiskesauce” i en vegetar udgave, som man kan bruge, men også da jeg selv kender flere vegetarer der spiser både fisk og skaldyr.
Så jeg tænker at når muligheden for at erstatte fiskesaucen med et vegetarisk alternativ er der, så kan den godt kaldes vegetar 🙂
Warm wishes, Dianna
Uden at gå yderlig ind i en diskussion, så kan er man ikke vegetar, hvis man spiser fisk eller kylling.
En vegetar spiser kun planter, evt. æg og mejeri – men aldrig kød, fjerkræ eller fisk.
Spiser man fisk, men ikke kød/fjerkræ = pescetar
Spiser man fjerkræ, men ikke kød/fisk = pollo-vegetar
Spiser man både fisk og fjerkræ = pesco-pollotar eller semi-vegetar.
Hej Calle
Jeg er helt enig – men kender altså folk der kalder sig vegetarer som spiser fisk (ikke kylling) 🙂
Men man kan få vegansk fiskesauce, så tænker at retten er mulig at lave helt vegetarisk 🙂
Warm wishes, Dianna