Mushroom Panang Curry
- 4
- 11
- 30min
- 20min
This curry is a vegetarian friendly recipe and makes a satisfying Thai meal when had with jasmine rice.
Ingredients
Ingredients
Cooking Steps
Cooking Steps
Step 1 :
Prepare the sauce by whisking the curry paste, peanut butter, palm sugar and soy sauce together in a bowl. Add little water if needed.
Step 2 :
Add oil in a deep bottom pan on high heat and saute the chopped mushrooms, red pepper and spring onions until they turn soft for about 3 minutes.
Step 3 :
Add coconut milk followed by the prepared sauce and let it boil.
Step 4 :
Lower heat and allow to cook, stirring occasionally, until the pepper and mushroom turn tender for about 5 minutes. Add little water if curry is too thick.
Step 5 :
Check for salt and add if required. Switch off the flame.
Step 6 :
Garnish it with chopped basil leaves. Serve it hot with Thai jasmine rice and lime wedges.
Shop Ingredients
Mushroom Panang Curry
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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