Panang Curry Recipe
eggplant, red & green bell peppers, coconut milk and sauce
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Vegetables
Chop the eggplant, red bell pepper, and green bell pepper into bite-sized pieces.
- 2
Cook the Curry Paste
In a large pan, heat the vegetable oil over medium heat. Add the Panang curry paste and cook for about 2 minutes until fragrant.
- 3
Add Coconut Milk
Pour in the coconut milk and stir well to combine with the curry paste. Bring to a gentle simmer.
- 4
Add Vegetables
Add the chopped eggplant and bell peppers to the pan. Stir well to coat in the curry sauce.
- 5
Season the Curry
Stir in the sugar and soy sauce. Simmer for about 10-15 minutes until the vegetables are tender.
- 6
Add Fresh Basil
Remove from heat and stir in the fresh basil leaves. Adjust seasoning to taste if necessary.
- 7
Serve
Serve hot over rice or noodles and enjoy your delicious Panang Curry!
