Panang Vegetable Curry

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 3 דקה זמן קריאה

This vibrant Panang vegetable curry is a wonderfully fragrant dish that brings the authentic flavours of Southeast Asia to your kitchen. A nourishing high-protein option, it combines a rich, creamy coconut base with the citrusy notes of kaffir lime and the sour-sweet depth of tamarind. The variety of textures from the tender kabocha squash, crunchy peanuts, and substantial tofu cubes makes every bite satisfying and complex.

Perfect for a wholesome midweek meal, this vegetable-led curry is naturally heart-healthy and packed with nutrients from the colourful array of garden vegetables. The use of shop-bought Panang paste keeps the preparation simple without compromising on taste. Serve it alongside a steaming bowl of jasmine rice for a comforting, balanced dinner that the whole family will enjoy.

Ingredients for Panang Vegetable Curry

2 כפות שמן צמחי
2 שאלוטים גדולים, פרוסים דק
2 tablespoons Panang Curry Paste
2 כפות ג'ינג'ר קלוף קצוץ
550ml canned unsweetened coconut milk, divided
350ml (or more) vegetable stock
8 fresh or frozen kaffir lime leaves
2 dried chillies de árbol
450g kabocha squash, cut into 8 wedges, seeded, or 2 acorn squash, quartered, seeded
1 small head of cauliflower (about 675g), cored, broken into 1"-2" florets
450g carrots, peeled, cut on a diagonal into 1/2" slices
2 red peppers, cut into 1/2" squares
60ml liquid tamarind concentrate or 2 tablespoons tamarind paste mixed with 2 tablespoons water
1/2 cup thinly sliced fresh basil, divided
2 tablespoons fish sauce (such as nam pla or nuoc nam)
1 כף מיץ ליים טרי
1 350g package firm tofu, drained, patted dry, cut into 1" cubes
מלח כשר
45g chopped peanuts
Steamed jasmine rice
Ingredient info: Unsweetened coconut milk, chillies de árbol, and fish sauce are sold at better supermarkets. Kaffir lime leaves and tamarind concentrate can be found at Southeast Asian markets.

How to make Panang Vegetable Curry

Heat oil in a large heavy wide pot over medium heat. Add shallots, Panang Curry Paste , and ginger; stir until shallots begin to soften, 2-3 minutes. Add 80ml coconut milk; stir until browned, about 4 minutes.

Add remaining 475ml coconut milk, 1 1/2 cups vegetable stock, lime leaves, and chillies; stir to blend, scraping up browned bits. Add kabocha squash to pot, set on sides so all pieces fit in a single layer. Bring to a boil, reduce heat to medium-low, cover, and simmer until squash is almost tender, 15-20 minutes. Remove squash from pot; stir in cauliflower, carrots, and peppers. Return squash to pot, placing on top of vegetables; cook until all vegetables are tender, 10-15 minutes. Transfer squash to a plate.

Stir tamarind concentrate, half of basil, fish sauce, and lime juice into pot; add tofu. Cover and simmer until heated through, about 2 minutes, adding more stock if too thick. Season to taste with salt.

Divide curry among bowls; top each with 1 wedge of squash; sprinkle remaining basil and peanuts over. Serve curry with steamed jasmine rice.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.