Panang Curry is one of my favorite Thai curries. It's a type of rich red curry brightened up with zesty lime flavor and fresh basil. Usually this dish is prepared with slices of chicken, which is absolutely delicious. But periodically I swap the chicken for chickpeas and scatter in a medley of other vegetables for a vegetarian spin.
Ordinarily, I find chickpeas a bit grainy. But after simmering in a thick curry for a bit, they soften up and become tender and delicious! The sweetness from the peppers and potatoes compliments the spicy curry. And a handful of broccoli is great for a pop of color and texture!
Panang Chickpea Curry
Ingredients
· 2 tbsp canola oil
· 2-3 tbsp panang curry paste
· ½ onion, sliced thin
· 1 red pepper, chopped
· 1 sweet potato, peeled and chopped
· 3 cups coconut milk
· 4 kaffir lime leaves
· ¼ cup palm sugar
· 1 ½ tbsp tamarind paste
· 1 tbsp fish sauce
· 2 cans chickpeas, drained and rinsed
· 2 cups broccoli florets
· ¼ cup fresh Thai basil leaves
Heat oil in a large skillet over medium high heat. Fry the curry paste for 1-2 minutes until fragrant. Add the onion, red pepper, and sweet potato, and stir to coat evenly in the curry. Cook for 3-4 minutes.
Reduce the heat to medium low and add the coconut milk, kaffir lime, ginger, palm sugar, fish sauce and tamarind paste. Stir until the sugar melts. Add the chickpeas. Simmer for 20-30 minutes until chicken is chickpeas are tender.
Just before serving, add the broccoli. Simmer covered for another 4-5 minutes until the broccoli begins to soften but still remains bright green.
Remove from the heat and stir in the Thai basil. Serve immediately over steamed jasmine rice.
Serves 4
GF Friendly
Gluten Free Friendly!
Check your ingredient label to ensure your fish sauce is GF.
Kommentare