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    You are in: Home / Recipes / Vegetarian Panang Curry Recipe
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    Vegetarian Panang Curry

    Average Rating:

     2 Total Reviews

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    • on March 27, 2012

      Nice kick! I sauteed the shallots, garlic, ginger and lemongrass (that I added) in Coconut oil. I did use spicy peanut butter and used twice the amount of red curry paste.We like it hot! Kale was nowhere to be found in the store I went to, so I used baby bok choy and napa cabbage. I will add cilantro and or basil to the leftovers tomorrow. Thanks for the good eats.

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    • on March 06, 2012

      This worked out really well, and I didn't spend all day making it. A very mild curry, with lots of flavour from the peanut, lime and other good stuff in here. I just realized that I forgot all about adding the sugar. I could see that being a nice addition, but certainly not missed. The amount of curry paste is minimal here, so OK for those who don't care for a lot of spice, and perfect for a family get together I had the other night. I would add more curry paste if it were just for me, I prefer the thai flavours to be more bold. Really enjoyed the kale & yam combo, very nutritious meal. Thanks Sofie!

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    Nutritional Facts for Vegetarian Panang Curry

    Serving Size: 1 (452 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 784.9
     
    Calories from Fat 386
    49%
    Total Fat 42.9 g
    66%
    Saturated Fat 20.6 g
    103%
    Cholesterol 0.0 mg
    0%
    Sodium 1444.1 mg
    60%
    Total Carbohydrate 89.7 g
    29%
    Dietary Fiber 4.9 g
    19%
    Sugars 64.5 g
    258%
    Protein 19.1 g
    38%

    The following items or measurements are not included:

    Thai red curry paste

    lime zest

    Detailed Nutrition Values About Nutrition Info
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