Jul 14 2026
Restaurants›Bangkok Taste Cuisine›Panang V Recipe

Panang V Recipe

Inspired by Bangkok Taste Cuisine
Time30m
Serves4

Bell peppers, carrots & pineapple in Panang coconut curry.

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Ingredients

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Vegetables

Curry Base

Seasonings

Garnish

Method

Preparation

  1. 1

    Prepare the Vegetables

    Wash and slice the bell peppers into thin strips. Peel and slice the carrots into thin rounds. If using fresh pineapple, peel and cut it into bite-sized chunks.

  2. 2

    Gather the Ingredients

    Ensure all ingredients are measured and ready for cooking, including Panang curry paste, coconut milk, vegetable broth, soy sauce, sugar, salt, lime juice, and fresh basil.

Cooking

  1. 3

    Cook the Curry Base

    In a large pot, heat a tablespoon of oil over medium heat. Add the Panang curry paste and sauté for about 2 minutes until fragrant.

  2. 4

    Add Coconut Milk and Broth

    Pour in the coconut milk and vegetable broth, stirring well to combine with the curry paste. Bring the mixture to a simmer.

  3. 5

    Add Vegetables and Simmer

    Add the sliced bell peppers, carrots, and pineapple chunks to the pot. Stir to coat the vegetables in the curry sauce. Allow to simmer for 10-15 minutes until the vegetables are tender.

  4. 6

    Season the Curry

    Stir in the soy sauce, sugar, and lime juice. Taste, and adjust salt and seasoning as desired.

Serving

  1. 7

    Garnish and Serve

    Remove from heat and stir in fresh basil leaves. Serve hot over steamed rice or noodles.

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