Nut-Free Panang Curry Recipe: A Delicious Twist On A Thai Classic

Posted on

Classic Panang Curry Recipe (No Peanuts)

Point:
– Panang curry is a classic Thai dish known for its rich and creamy coconut milk base and aromatic spices.
– This recipe is a peanut-free version, perfect for those with allergies or dietary restrictions.

Steps:
1. Heat a tablespoon of oil in a large skillet over medium heat.
2. Add 1 diced onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Cook until fragrant, about 2-3 minutes.
3. Stir in 2 tablespoons of panang curry paste and cook for another minute.
4. Pour in 1 can of coconut milk and bring to a simmer.
5. Add 1 pound of sliced chicken or tofu and let it cook until fully cooked through.
6. Stir in 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar.
7. Add 1 sliced red bell pepper and let it simmer for another 5 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot over steamed rice and garnish with fresh cilantro.

Spicy Shrimp Panang Curry Recipe (No Peanuts)

Minute Panang Chicken Curry
Minute Panang Chicken Curry

Point:
– This recipe adds a twist to the classic panang curry by using shrimp as the main protein.
– The combination of spicy shrimp and creamy coconut milk makes for a delicious and satisfying meal.

Steps:
1. Heat a tablespoon of oil in a large skillet over medium heat.
2. Add 1 diced onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Cook until fragrant, about 2-3 minutes.
3. Stir in 2 tablespoons of panang curry paste and cook for another minute.
4. Pour in 1 can of coconut milk and bring to a simmer.
5. Add 1 pound of peeled and deveined shrimp and let it cook until pink and opaque.
6. Stir in 1 tablespoon of fish sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sugar.
7. Add 1 sliced zucchini and let it simmer for another 5 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot over steamed rice and garnish with sliced chilies for an extra kick.

Vegan Panang Curry with Chickpeas (No Peanuts)

Point:
– This vegan version of panang curry is packed with plant-based protein from chickpeas.
– The creamy coconut milk and flavorful spices make this dish a favorite among vegans and non-vegans alike.

Steps:
1. Heat a tablespoon of oil in a large skillet over medium heat.
2. Add 1 diced onion, 2 minced garlic cloves, and 1 tablespoon of grated ginger. Cook until fragrant, about 2-3 minutes.
3. Stir in 2 tablespoons of panang curry paste and cook for another minute.
4. Pour in 1 can of coconut milk and bring to a simmer.
5. Add 1 can of drained and rinsed chickpeas and let it simmer for about 10 minutes.
6. Stir in 1 tablespoon of soy sauce and 1 teaspoon of sugar.
7. Add 1 sliced carrot and 1 cup of broccoli florets and let it simmer for another 5 minutes.
8. Taste and adjust seasoning as needed.
9. Serve hot over steamed rice and garnish with fresh cilantro.