Panang Curry Recipe

Instructions

1. 1

   Prepare the Vegetables

   Wash and chop the green and red bell peppers, zucchini, and sugar snap peas. Set aside.

2. 2

   Cook the Curry Paste

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

3. 3

   Add Coconut Milk

   Pour in the coconut milk and stir to combine with the curry paste. Bring to a simmer.

4. 4

   Add the Vegetables

   Add the chopped bell peppers, zucchini, and sugar snap peas to the pot. Stir well and let cook for 5-7 minutes until the vegetables are tender.

5. 5

   Finish with Ground Peanuts

   Stir in the ground peanuts and season with salt to taste. Let simmer for an additional minute.

6. 6

   Serve

   Serve the Panang curry hot over rice or noodles. Enjoy!