Thai Panang Curry (Gourmet Style )

Gluten Free
Dairy Free
Health score
37%
Thai Panang Curry (Gourmet Style )
45 min.
6
453kcal

Suggestions

This Thai Panang Curry recipe is a gourmet-style dish that will impress your taste buds and your guests. It's a flavorful and hearty meal perfect for a cozy night in or a dinner party with friends. With a blend of aromatic spices, tender meat, and a variety of vegetables, this curry is a true delight. The roasted peppers, blanched broccoli, and snap peas add a burst of freshness, while the peanut sauce and coconut milk create a creamy and indulgent base. The addition of basil and mint provides a refreshing touch, and serving it with rice noodles or rice and a squeeze of lime takes this dish to the next level.

This recipe is not only delicious but also nutritious, offering a good balance of protein, fat, and carbohydrates. It's gluten-free and dairy-free, making it inclusive for various dietary preferences. The preparation may seem like a lot of steps, but the end result is well worth the effort. So, if you're looking for a culinary adventure that will transport you to the vibrant streets of Thailand, this Thai Panang Curry is the perfect choice.

Get ready to experience a burst of flavors and a delightful aroma that will fill your kitchen and tantalize your senses. This recipe is sure to become a favorite in your household, and you'll be proud to serve it to your loved ones. So, gather your ingredients, roll up your sleeves, and let's embark on a culinary journey to Thailand with this Thai Panang Curry (Gourmet Style) recipe.

Ingredients

  • 3.5 ounces baby corns cut into twos
  • 2.5 ounces bamboo skewers sliced ()
  • ounces broccoli (slice each flower once down middle)
  • tablespoons brown sugar 
  • tablespoons brown sugar 
  • 13.5 ounce coconut milk canned
  • 0.5 tablespoon canola oil 
  • tablespoons crunchy peanut butter (Peanut Sauce 2Tb and add peanuts)
  • tablespoon five spice powder chinese
  • ounce mint leaves fresh finely chopped
  •  garlic clove minced ()
  • 0.5  bell pepper green (do same as above)
  •  jalapeno fresh sliced ()
  •  lime wedges (served on the side)
  • ounces mushrooms whole sliced your favorite (I like Oyster,, or Button,)
  • ounces mushrooms whole sliced your favorite (I like Oyster,, or Button,)
  • 0.5 tablespoon vegetable oil; peanut oil preferred 
  • servings bell pepper 
  • servings bell pepper 
  • 0.5  bell pepper red cut into two 1 in. rings then cut into 6 pieces each)
  • 2.5 tablespoons curry paste red
  • pinch pepper fresh red ( chili peppers 2 f kick)
  • servings salt 
  • pinches sea salt 
  • 0.5 tablespoon sesame oil 
  • lb rump steak sliced
  • ounces sugar snap peas (in pod)
  • ounce thai basil fresh with 1 oz parsley) finely
  • quarts water 
  • 2.5 ounces water chestnuts sliced ()
  • 0.5  onion white cut into wedges and seperated

Equipment

  • frying pan
  • oven
  • whisk
  • wok

Directions

  1. In 350 degree oven roast green and red peppers for 8-10 minute Set aside.Blanch in boiling water and salt first broccoli and carrot, then after a few minutes snap peas. Strain in cool water or ice water. Set aside.
  2. Mix oils and saute onion and jalapenos Until tan.
  3. Add garlic and mushrooms until onions brown. Set aside.Prepare sauce by adding all ingredients over medium heat and whisk together. After boil let simmer and stir occassionally.
  4. Saute all your meat ingredients and set aside.
  5. Mix all your preps into sauce, as well as shoots, chestnuts, and baby corn.When ready to serve, mix in Basil and Mint.
  6. Serve over Rice or I prefer Rice Noodle. You can also add a duck egg or a couple quail eggs (scrambled and dropped in boiling water for rice) and for noodle just scramble with noodles in pan or wok with a little oil.
  7. Serve with lime wedges and enjoy!(if you prefer more heat add more red chili I like mine to burn).

Nutrition Facts

Calories453kcal
Protein20.58%
Fat49.9%
Carbs29.52%

Properties

Glycemic Index
80.92
Glycemic Load
4.65
Inflammation Score
-10
Nutrition Score
36.398260935493%

Flavonoids

Eriodictyol
1.46mg
Hesperetin
1.77mg
Naringenin
0.1mg
Apigenin
0.26mg
Luteolin
2.18mg
Isorhamnetin
0.46mg
Kaempferol
1.21mg
Myricetin
0.02mg
Quercetin
3.05mg

Nutrients percent of daily need

Calories:452.79kcal
22.64%
Fat:26.59g
40.91%
Saturated Fat:16.01g
100.08%
Carbohydrates:35.4g
11.8%
Net Carbohydrates:26.75g
9.73%
Sugar:21.24g
23.59%
Cholesterol:46.12mg
15.37%
Sodium:454.35mg
19.75%
Alcohol:0g
100%
Protein:24.67g
49.35%
Vitamin C:243.99mg
295.74%
Vitamin A:6769.57IU
135.39%
Manganese:1.19mg
59.69%
Vitamin B6:1.19mg
59.52%
Vitamin B3:10.55mg
52.75%
Vitamin K:48.82µg
46.49%
Selenium:28.33µg
40.47%
Phosphorus:363.85mg
36.39%
Fiber:8.65g
34.6%
Folate:136.99µg
34.25%
Potassium:1172.19mg
33.49%
Zinc:4.91mg
32.7%
Copper:0.63mg
31.26%
Iron:5.05mg
28.08%
Vitamin E:4.12mg
27.47%
Vitamin B2:0.45mg
26.26%
Magnesium:102.5mg
25.63%
Vitamin B5:2.18mg
21.78%
Vitamin B1:0.26mg
17.25%
Vitamin B12:0.91µg
15.25%
Calcium:128.17mg
12.82%
Vitamin D:0.15µg
1.01%
Source:Food.com