Jul 14 2026
Restaurants›Indochine Downtown›Panang Curry Recipe

Panang Curry Recipe

Inspired by Indochine Downtown
Time50m
Serves4

with potatoes, carrots, sweet peppers and onion designates dishes prepared with minimum 2 spice Indochine levels of spice 1 (mild) to 6 (Thai hot)

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Ingredients

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Main Ingredients

Method

Cooking Instructions

  1. 1

    Prepare the Vegetables

    Wash, peel, and chop the potatoes, carrots, sweet bell peppers, and onion.

  2. 2

    Sauté the Onion

    In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.

  3. 3

    Add the Curry Paste

    Stir in the Panang curry paste and cook for about 2 minutes, allowing the flavors to release.

  4. 4

    Incorporate Coconut Milk

    Pour in the coconut milk and stir well to combine with the curry paste.

  5. 5

    Add Vegetables

    Add the diced potatoes, sliced carrots, and sweet bell peppers to the pot. Stir to coat them in the curry sauce.

  6. 6

    Season the Curry

    Add salt to taste and bring the mixture to a gentle boil.

  7. 7

    Simmer

    Reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the vegetables are tender.

  8. 8

    Finish with Basil

    Just before serving, stir in the fresh basil leaves for added flavor.

  9. 9

    Serve

    Serve the Panang curry hot, paired with steamed rice or noodles.

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