Panang curry is my favorite Thai curry. Panang curry paste has peanuts blended into it so that it has a nuttiness that mellows the spiciness a little. Combined with some coconut milk and sugar, it is a salty sweet treat that’s perfect over a bowl of rice. You can put whatever meats and vegetables you like into this sauce of creamy deliciousness – here I’m suggesting meatballs, kale, and either carrots or butternut squash because I’ve found it’s a combo I really enjoy, though you should definitely swap as you please. I usually use frozen meatballs which I heat up in the air fryer so that they get nice and crispy on the outside, but if you are feeling motivated to make meatballs from scratch, go for it!
Guessipe
- oil for stir-frying
- 1 red onion, diced
- 1 1/2 lbs diced butternut squash or baby carrots
- 1 TBSP ginger, grated
- 3 TBSP panang curry paste
- 1 tsp curry powder
- 1 can coconut milk
- 3 TBSP sugar
- 1 tsp chicken or vegetable bouillon
- 2 tsp fish sauce
- 1 bunch of kale, chopped
- 10-15 meatballs, cooked
Stir fry the red onions over medium heat until they begin to soften.
Add the carrots/squash, ginger, curry paste, and curry powder. Continue to stir and cook for a couple minutes.
Add the coconut milk, sugar, bouillon, and fish sauce. Bring to a simmer, then cover and lower the heat. Simmer until the carrots/squash can be pierced with a fork (about 10-15 minutes).
Stir in the kale, cooking until it begins to soften.
Toss in the cooked meatballs to warm them up, and serve over a big bowl of rice!
