Ingredients

The following ingredients have 4 Servings
  • •1 tablespoon vegetable oil
  • •1 small onion, chopped
  • •1 red bell pepper, cored and thinly sliced
  • •1 large carrot, peel and chopped bite size (about 1 cup)
  • •1 large potato, peel and chopped bite size (about 1 cup)
  • •2 cups broccoli, chopped
  • •2-4 tablespoons panang curry paste
  • •1 14oz can coconut milk
  • •1/4 cup water
  • •1-2 tablespoons fish sauce or soy sauce for vegan
  • •1 1/2 tablespoon natural creamy peanut butter
  • •1 1/2 teaspoon tamarind paste or lemon juice
  • •1 teaspoon coconut sugar
  • •Handful basil leaves, chopped (optional)
  • •Jasmine rice, to serve with

Instruction

  • In a medium size pot over medium high heat, add oil and onions and cook until the onions are translucent and soft, about 4-5 minutes.
  • Add bell pepper, carrot, potato and broccoli and cook for 5 minutes, until the vegetables are soft but still yielding a crunch.
  • Add curry paste – start with 2 tablespoons and add more if you want spicier – and stir. Add coconut milk, water and fish sauce and bring to a bubbling simmer. Cover and simmer for 10 minutes.
  • Turn the heat off and stir in peanut butter, tamarind paste, coconut sugar, and chopped basil. For vegans, this is where you would be adding the lime juice.
  • Serve with rice.