Disclosure: This post is sponsored by Lucky’s Market. The Newlywed Chefs were paid for this post, however, as always, all opinions are 100% our own.
As the days become shorter we tend to crave meals that take longer to prepare. Crock pot chilis, simmering stews, roasts, and more call to us as the temps take a plunge. However, we’ve lately realized that most of our favorite chilis and stews aren’t compliant for our vegetarian friends. One of our favorite vegetarian comfort foods is curry. Making curry is a wonderful way to incorporate vegetables and other delicious ingredients in a meal that is sure to warm you from head to toe. When we’re looking for fresh vegetables to make our vegetable panang curry, we head to Lucky’s.
Vegetable Panang Curry
Prep Time: 20 min. Cook Time: 30 min.
1 broccoli bunch, florets separated, stems peeled and cut into matchstick pieces
1 red pepper, cut into matchstick pieces
1/2 red onion, sliced into thin half moons
2 cups snow peas, ends removed
5 cloves garlic, minced
1.5 tablespoons canola oil
2 cans coconut cream
1/4 cup creamy peanut butter
2 tablespoons red curry paste
1 tablespoon honey
1 teaspoon red chili flake
1/4 cup + 2 teaspoons soy sauce, divided
1 tablespoon fish sauce
1 lime, juiced
1/2 cup cilantro, chopped + additional to sprinkle on top
Prep all vegetables prior to cooking. Preheat dutch oven to medium high and add the canola oil. Once hot, add the onion, red pepper, and 1 teaspoon of soy sauce. Stir and cook for 3 minutes until soft. Add the broccoli florets and stems, snow peas, and another 1 teaspoon of soy sauce. Stir and cook for 3 minutes until soft. Add garlic, stir and cook for 30 seconds.
Add the red curry paste and peanut butter. Stir to combine. Add both cans of coconut cream, red chili flakes, 1/4 cup soy sauce, fish sauce, and honey. Stir to combine. Turn heat to high and bring curry to a boil, then reduce heat to medium low and simmer for 30 minutes, stirring frequently and making sure nothing sticks to the bottom of the dutch oven. Curry will thicken as it simmers.
Once desired consistency is reached, remove from the heat and stir in cilantro and lime juice. Serve over rice with additional cilantro and lime.