Panang Recipe

Time40m

Serves4

protein choice, Panang curry, green beans, mild peppers, pumpkin, basil

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Ingredients

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1
Prepare the Protein
If using chicken, slice the chicken breast into bite-sized pieces. If using tofu, cut the tofu into cubes and drain excess water.
2
Prepare the Vegetables
Wash the green beans and trim the ends. Slice the mild peppers into strips. Peel and cube the pumpkin into small pieces.

3
Sauté the Protein
In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced chicken or tofu and sauté until golden brown and cooked through, about 5-7 minutes.
4
Add the Curry Paste
Stir in the Panang curry paste to the cooked protein, mixing well to coat. Cook for another 2-3 minutes until fragrant.
5
Add Coconut Milk
Pour in the coconut milk, stirring to combine with the curry paste and protein. Bring to a gentle simmer.
6
Add Vegetables
Add the green beans, mild peppers, and pumpkin to the curry. Stir well and simmer for 10-15 minutes until the vegetables are tender.

7
Garnish and Serve
Once the vegetables are cooked through, remove from heat. Stir in fresh basil leaves and serve hot with steamed rice or noodles.