Panang Curry with Roasted Veggies

This is a fantastic and flavorful meal that can be prepared in advance or eaten immediately. You’ll note that we’ve avoided the use of coconut milk to make the dish a bit lighter (but only a bit — the recipe includes a nice dose of peanut butter)! It’s fantastic served over rice, but would probably be delicious over noodles or — by adding a bit more liquid — could make a nice soup.

Print

Panang Curry with Roasted Veggies

An easy, super tasty dish with wonderful Thai flavors. By roasting the veggies separately from the sauce, they retain a nice very nice mouth feel. (Note: the sauce and veggies are wonderful served over steamed rice -- be sure to plan things so the rice will be ready when the sauce is done. You can also make the sauce in advance; it will taste even better the next day!)
Cuisine Thai
Keyword curry, spicy, vegetarian
Servings 4 people

Ingredients

For the roasted veggies

  • 1 head cauliflower
  • 1 yellow or red bell pepper
  • 2-4 tbsp olive oil
  • salt
  • black pepper
  • red pepper flakes (optional)

For the Curry Sauce

  • 1 tbsp olive oil
  • 2 tbsp panang curry paste
  • 2 tbsp lime juice (note: lemon juice can be substituted)
  • 2 tbsp fish sauce
  • 2 tbsp sugar
  • 2 tbsp peanut butter
  • 2 cups vegetable broth (note: chicken broth can be used if you're not making the dish for vegetarians)

Instructions

  • Preheat your oven to 400F / 200C convection (440F / 225C conventional)
  • Cut veggies into bite-size pieces. Toss in olive oil, and season with salt, pepper and red pepper flakes (if using). Spread on a rimmed baking pan lined with parchment paper.
  • Roast the veggies until browned (edges starting to char slightly). Remove and set aside.
  • Add the 1 tbsp of olive oil and 2 tbsp panang curry paste to a skillet (large enough to hold all the ingredients for the sauce) and warm over medium heat until fragrant, 1 to 2 minutes.
  • Add remaining sauce ingredients, stirring to mix thoroughly and raise temperature until mixture just starts to bubble. Reduce heat and simmer for at least 30 minutes.
  • After the sauce has come together and is creamy, adjust seasoning if needed. Serve with the roasted veggies over steamed rice. (Note: we usually keep the veggies and the sauce separate until serving. This is is especially nice if you're making this dish in advance, but you can also combine the veggies and sauce just before serving if you prefer the veggies to be warmer than room temperature.)